Bobbatlu recipe with step by step photos and video. Bobbatlu also known as Obbattu or Holige is one of the sweets that is made during festivals like Ugadi, Ganesh Chaturthi and Gudi Padwa. Also, a favorite Diwali Sweet too. This delicious South Indian style flatbread is stuffed with a sweet, aromatic filling made of chana dal or tuvar dal.
In Telugu language, these flatbreads are known as bobbatlu or bobbatu. In Kannada language, they are called Holige or Obbattu. A similar variation becomes the Puran Poli of Maharashtrian cuisine.
Generally maida (all purpose flour) is used to make the outer covering, which helps in making thin bobbatlu. In this recipe I have used half-half of all purpose flour (maida) and whole wheat flour. This recipe is different from the Puran poli recipe I had shared earlier.
For the stuffing of this classic South Indian sweet flatbread, I have used split, husked Bengal gram (chana dal), jaggery, cardamom powder and nutmeg powder. You can even prepare the stuffing with split, husked pigeon pea lentils (tuvar dal) and give the nutmeg a miss, in case you don’t have it at home.
One of the best bobbatlu is made by my aunt. When she had visited us, she had made bobbatlu for us and also gave me many tips. Some of her tips I am mentioning below:
Tips for making best bobbatlu or Holige recipe
- The dough has to be kneaded very well. It should be like elastic.
- For rolling use rice flour as it helps in rolling evenly and thin without breaking the bobbatlu.
- Some sooji (rava) can be added to the dough.
- The more oil in the dough, the better is the texture of the bobbatlu dough.
- Chana dal has to be cooked well and ground well. If there are specks of chana dal in the ground stuffing, then the bobbatlu can break while rolling.
- For the stuffing in this recipe, you can either use chana dal or tuvar dal (arhar dal).
- Also if the chana dal are slightly under cooked, then the jaggery becomes hard when the mixture is cooked.
- Do not overcook or brown the bobbatlu too much as then they become dense and hard.
- According to my aunt, its best to have puran yantra. If you do not have puran yantra, then the next best option is a grinder. If you make bobbatlu often, then consider buying a puran yantra.
This recipe gives you one of the best bobbatlu. Also do note that preparing bobbatlu takes a lot of time. So do plan and organize your time and activities before making them.
Step-by-Step Guide
How to make Holige or obbattu or bobbatlu recipe
A) preparing outer dough for bobbatlu
1. In a sieve, take 1 cup whole wheat flour, 1 cup all purpose flour (maida), ¼ teaspoon turmeric powder and ½ teaspoon salt.
2. Sift and keep aside.
3. Add about ⅓ cup water.
4. knead lightly. Do add water as required.
5. Then add 5 tablespoons oil and continue to knead.
6. Knead till all the oil is absorbed. Basically you will have to knead for about 7 to 8 minutes till all the oil is absorbed and the dough becomes very soft and pliable. Do add more water if required.
7. The dough should be kneaded very well to get a smooth, soft and elastic consistency.
8. Cover and keep aside. Let dough rest for 30 minutes. You can spread some oil all over the dough also.
Making sweet stuffing for obbattu
1. When the dough is resting, you can start with the bobbatlu stuffing. Rinse and then take 1 cup chana dal in a stovetop pressure cooker. If you want you can even soak chana dal for an hour.
Also add 2.5 cups water. You can also use toor dal (arhar dal, pigeon pea lentils) instead of chana dal.
2. Pressure cook for 6 to 7 whistles on medium heat.
3. When the pressure settles down, then only open the lid of the cooker and check if the chana dal is cooked well. Take a few chana dals and mash it with your fingers. They should get mashed easily. Do take care as the dal is very hot.
4. Strain the chana dal and let it cool or become warm. Use the strained water for making Rasam or Katachi amti. You can also knead atta with this water or add it to gravies or dals.
5. Then add the chana dal in a grinder jar.
6. Add 1 cup jaggery. I have used organic jaggery and hence not dissolved in water and then strained it. Also add ½ teaspoon cardamon powder and ¼ teaspoon nutmeg powder.
7. Grind to a smooth consistency. If you are unable to grind, then you can add 2 to 3 tablespoons or more water. Grind at intervals. Grind, then scrape the jar and grind again.
The entire chana dal mixture should have a smooth texture. No whole or part chana dal should be visible in the ground mixture. Otherwise while rolling, the bobbatlu breaks. So do make sure to cook the chana dal well.
8. Heat 1 tablespoon ghee in a pan.
9. Add the ground chana dal+jaggery mixture.
10. On a low flame stirring non stop, cook the mixture till it starts to leave the edges of the pan.
11. Then switch off the flame and keep aside. Let the stuffing mixture cool down.
12. Make medium sized balls from the mixture and keep aside. Cover them so that they do not dry out.
Stuffing and Rolling Holige
1. Pinch a medium sized ball from the dough.
2. Gently flatten it with your fingers. You can also use the rolling pin (belan) and flatten it.
3. Place the chana dal stuffing ball in the flattened dough.
4. Then start bring together the edges.
5. Press the edges at the center.
6. Then flatten the center and gently roll the stuffed dough ball between your palms. To see the method of stuffing and sealing, do check the video embedded above.
7. Stuff the dough balls this way and keep covered with a kitchen napkin, so that they do not dry out.
8. Place the stuffed dough ball on rolling board and sprinkle some rice flour. Instead of rice flour you can also use all purpose flour.
9. Gently roll to a large bobbatlu. Add rice flour as required while rolling.
Cooking bobbatlu or Holige
1. Heat a tawa. Sprinkle some flour on the tawa and it should get golden (wipe off this flour). Then gently place the bobbatlu or Holige on the tawa.
2. Roast the Holige till one side is golden and then flip.
3. Spread some ghee or oil on this side. You can skip adding ghee or oil if you want.
4. Flip again and roast the second side of Holige till golden.
5. Spread some ghee or oil on this side too.
6. Fold and then serve bobbatlu. Or you can just lift them and place them in a roti basket, so that the bobbatlu remain warm. Serve bobbatlu or Holige with milk or ghee by side. Or you can just have them plain.
If you are looking for more Diwali sweets then do check:
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Bobbatlu Recipe | Obbattu Recipe | Holige Recipe
Bobbatlu or Holige or obbattu are sweet flat breads made with chana dal stuffing or tuvar dal stuffing. This bobbatlu recipe is one of the best bobbatlu made with a spiced chana dal stuffing.
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
for obbattu (bobbatlu) dough
for obbattu (bobbatlu) stuffing
making obbattu (bobbatlu) dough
In a sieve, take 1 cup whole wheat flour, 1 cup all purpose flour (maida), ¼ teaspoon turmeric powder and ½ teaspoon salt.
Sift and keep aside.
Add about ⅓ cup water and knead lightly. Do add water as required.
Then add 5 tablespoons oil and continue to knead.
Knead till all the oil is absorbed. Basically you will have to knead for about 7 to 8 minutes till all the oil is absorbed and the dough becomes very soft and pliable. Do add more water if required.
The obbattu dough should be kneaded very well to get a smooth, soft and elastic consistency.
Cover and keep aside. Let dough rest for 30 minutes.
making obbattu stuffing
Rinse and then take 1 cup chana dal in a pressure cooker. If you want you can even soak chana dal for 1 hour.
Then add 2.5 cups water. Pressure cook for 6 to 7 whistles on medium flame.
When the pressure settles down, open the lid of the cooker and check if the chana dal is cooked well. Take a few chana dals and mash it with your fingers. They should get mashed easily. Do take care as the dal is very hot.
Strain the chana dal and let it cool or become warm. Use the strained water for making rasam or katachi amti. You can also knead atta with this water or add it to gravies or dals.
Then add the chana dal in a grinder jar.
Add 1 cup jaggery, ½ teaspoon cardamon powder and ¼ teaspoon nutmeg powder.
Grind to a smooth consistency. If you are unable to grind, then you can add 2 to 3 tablespoons or more water. Grind at intervals. Grind, then scrape the jar and grind again. The entire chana dal mixture should have a smooth texture. No chana dal should be visible in the stuffing. Otherwise while rolling, the obbattu breaks. So do make sure to cook the chana dal well.
Heat 1 tablespoon ghee in a pan.
Add the ground chana dal+jaggery mixture.
On a low flame stirring non-stop cook the mixture till it starts to leave the edges of the pan.
Then switch off the flame and keep aside. Let the stuffing mixture cool down.
Make medium sized balls from the mixture and keep aside. Cover them so that they do not dry out.
stuffing and rolling obbattu or bobbatlu
Pinch a medium sized ball from the dough. Gently flatten it with your fingers. You can also use the rolling pin and flatten it.
Place the chana dal stuffing ball in the flattened dough.
Bring together the edges and press them at the center.
Then flatten the center and gently roll the stuffed dough ball between your palms. To see the method of stuffing and sealing, do check the video embedded above. Stuff the dough balls this way and keep covered with a kitchen napkin, so that they do not dry out.
Place the stuffed dough ball on rolling board and sprinkle some rice flour. Instead of rice flour you can also use all purpose flour (maida).
Gently roll to a large obbattu. Add flour as required while rolling.
cooking obbattu or bobbatlu or holige
Heat a tawa. Sprinkle some flour on the tawa and it should get golden (wipe off this flour). Then gently place the obbattu on the tawa.
Roast till one side is golden and then flip.
Spread some ghee or oil on this side. You can skip adding ghee or oil if you want.
Flip again and roast the second side till golden.
Spread some ghee or oil on this side too.
Fold and then serve obbattu. Or you can just lift them and place them in a roti basket, so that the obbattu remain warm.
Serve obbattu with milk or ghee by side. Or you can just have them plain.
- You can use oil instead of ghee while roasting.
- Instead of chana dal, you can use tuvar dal (arhar dal).
- Some coconut can also be added in the stuffing.
- Instead of jaggery you can use sugar.
Nutrition Facts
Bobbatlu Recipe | Obbattu Recipe | Holige Recipe
Amount Per Serving
Calories 320 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 12mg4%
Sodium 120mg5%
Potassium 60mg2%
Carbohydrates 50g17%
Fiber 6g25%
Sugar 21g23%
Protein 6g12%
Vitamin A 1IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 2mg13%
Vitamin K 1µg1%
Calcium 47mg5%
Vitamin B9 (Folate) 28µg7%
Iron 2mg11%
Magnesium 20mg5%
Phosphorus 57mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Bobbatlu Recipe from the archives, originally published in April 2017 has been updated and republished on February 2023.
Source: Dassana’s Veg Recipes
