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  May this New Year filled with all rich flavors of life!!
No festival is complete without Sweet.  Obbattu/Obattu is an important sweet that is made during this UGADI festival.  There are different variations and fillings that can be used for making Obattu.  This filling/stuffing which I am posting today is made using semolina and  coconut.  This obbattu is super soft like cotton; yes it remains soft even after 2 days.  My mother in law makes this Obattu and it tastes absolutely delish!!!  I hope you all will enjoy this post....

Here is the recipe for OBATTU WITH BENGAL GRAM DHAL AND JAGGERY which I have posted last year .


Ingredients for outer cover:

All purpose flour /Maida - 1 cup
Fine sooji/semolina - 1/4 cup
Salt - a pinch
Water - 1/2 cup approximately
Oil - 1/8 cup


1. Make soft dough using flour, fine semolina, salt and water.
2. Add oil and smear all over.
3. Cover and keep it aside for 4 hrs.

Semolina & Coconut filling
Ingredients for Filling:

Fine Semolina - 1 cup
Coconut - 1/2 cup
Water - 1 1/4 cup
Milk - 1 1/4 cup
Sugar - 1 1/2 cup
Rice flour - 1 tbsp
Ghee – 1 tbsp


1. Slightly roast the semolina with 1/4 tsp of ghee and keep it aside.
2. Add the coconut to the roasted Semolina.
3. Heat the milk + water.  Let it come to boil.
4. Add the rice flour to the semolina and coconut mixture.
5. Now add the hot milk to the mixture, mix well to avoid lumps.
6. Switch on the flame. Stir the mixture in the low to medium flame.
7. When the mixtures starts to thicken, add the sugar and mix well.
8. When sugar melts and starts to thicken add ghee.
9. Once all the liquid is absorbed, switch of the flame and let it cool.
10. When it is warm enough to handle make 14 to 15 balls.
11. Similarly divide the dough to 14 to 15 equal balls.
12. Using a plastic sheet, take a dough ball and pat to small disc. Keep the stuffing in the middle.
13. Close them pulling the edges to the middle and close it.
14. Pat them using your hand to thin disc of approximately 6 1/2 to 7 inch diameter. Make sure edges are equally thin.
15. Gently Transfer it to the hot griddle or tawa.  I have used heat proof paper. But if you using plastic sheet gently transfer it to the griddle without putting the sheet in hot tawa.
16. Now fry them on both the sides with little ghee.  Do not smear the ghee on the top.  Instead drip the ghee in the edge of the obbattu.
17.  Do not toast it for long time. Remove it when you see small golden patches on both the sides.
18. If it is fried for long time it becomes hard. Fry them in medium heat.
19. Enjoy soft obbattu.... This stays fresh for 2 days. If stored in fridge it stays for 3 more days.
20. If you store them in the fridge, Microwave them at the time of serving to enjoy the freshness.


Note :

1. You can also deep fry the Obattu in the oil if deep fried version is ok for you..this gives nice crispy exterior.
2. You can also add finely chopped cashewnuts and cardamom in the filling .


Premas Culinary  – (April 11, 2013 at 6:20 PM)  

Happy Ugagi to u n ur family Pavi,loved ur soft and perfect poli...

Turmeric n Spice  – (April 11, 2013 at 10:17 PM)  

Happy ugadi to you too, must try this recipe ....looks so soft !

khush  – (April 13, 2013 at 12:17 PM)  

amazing shots ur food blog is a beautiful journey to the food world.

Aara Shaikh  – (April 18, 2013 at 1:52 AM)  

hii you got a wonderful blog, and this is my most fav thing to eat :)
im new blogger here, do find time to visit my space :)
im following you hope you do the same :)

Santhi Siva  – (April 22, 2013 at 11:14 PM)  

Pictures are so tempting. I am going to try this recipe soon.

Navya Diwakar  – (June 26, 2013 at 1:25 AM)  

I landed onto this blog via the curd dosa recipe on google! After seeing that, and the horsegram dosa I just checked this! OMG : your photography has not improved 1000 times from your curd dosa days and I have become a fan after seeing the obbattu pictures. Keep up the great work! Your pictures are a work of art :)

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