What is Wheat Obbattu?


The dish obbattu is popularly enjoyed in the states of Karnataka, Andhra Pradesh and Maharashtra. Some regional names of the dessert are puran poli, bobbatlu, holige and so on. As opposed to the traditional obbattu recipe, which uses refined flour, wheat bobbatlu is made with whole wheat flour. This allows for an added layer of nutty flavour and dense texture to the wheat holige recipe.

Cooking Tips for Wheat Obbattu

 

  • Keep a check on the water content of the jaggery syrup. You should be aiming for a consistency that is sticky and not runny. This and a thoroughly mashed dal make for a perfect puran poli filling recipe. 

  • Roll the stuffed obbattu with a light hand and care so that the filling doesn’t ooze out while rolling. 

  • Start cooking the obbattu on low-medium heat to ensure they cook through and don’t burn. 


For a better overview, you may view the dish as a standard puran poli recipe from Maharashtra with the addition of wheat flour. The soft, flaky outer covering made with wheat flour engulfs a sweet blend of mashed chana dal, jaggery and cardamom. This guide on how to make puran poli will ensure you make wholesome obbattu from the south that is truly unmatched and a must-try this festival season.


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