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Coconut Obbattu Recipe With Wheat Flour | Kayi Holige Recipe | Thengai Poli | Coconut Puran Poli | Kobbari Bobbatlu | Coconut Flatbread Recipe – Healthy Coconut Obbattu prepared with whole wheat flour is a traditional recipe prepared during festive season.

Coconut Obbattu Recipe or Kayi Holige is a traditional recipe of Karnataka that is prepared mainly during the festive season. Call it Obbattu, Holige, Poli, Bobbattu or Puran Poli from different states…..all are more or less the same with trifling differences (perhaps the filling or the way it’s made). Obbattu can be prepared using different varieties of stuffings like dals, coconut, dates, peanuts and so on. Get creative and come out with some crazy combinations!!

I first tasted this in Bangalore at a friends place and so decided to call it Obbattu/Holige. Though we also make Coconut Obbattu or Kobbari bobbatlu, it is not that common as the Pappu Poornam Bobbatlu. Instead, we use the Coconut Jaggery Stuffing to make Poornalu or Kudumulu rather than Bobbatlu….at least at my home!!

What is Obbattu

I then had to research out the difference between Obbattu and Holige. From my understanding, the difference between two are : Obbattu is patted with hand, they are thick and are smaller in diameter. Holige is rolled out with a rolling pin and thin. These have larger diameter compared to Obbattu. If I’m wrong, please correct me!! Since I’m using Whole Wheat flour and very little oil in todays Coconut Obbattu Recipe, I had to roll out with a rolling pin as spreading was not that easy compared to the Maida version. You can refer this Bobbatlu or Puran Poli Recipe where I use Maida flour and generous amount of oil.

Overall, I loved the way the obbattu turned out, flaky thin soft crust and melt in the mouth filling. The flaky layers is what makes this dish utterly delicious. If you want to impart a golden hue to your Obbattu, feel free to add a pinch of turmeric while making the dough. Coconut Obbattu Recipe is perfect for any special occasion, worth every ounce of effort. Caution!!….Do not venture into the making of Obattu if you do not have at least 2-3 hours on hand.

Off to Coconut Obbattu Recipe!!

Easy Steps to follow for Coconut Obbattu Recipe or Kayi Holige:

Coconut Obbattu Recipe involves 4 major steps –

Making the filling or Hoorna (Poornam)
Mixing the dough for the outer layer
Making Obbattu/Holige
Frying

1. Making Hoorna (Poornam):

I have already shared a detailed post on how to make Coconut Jaggery Poornam.
Click HERE for the detailed recipe. If you want to have a quick look at the video, click HERE for the video recipe.

2. Making the dough for outer layer:

Add a pinch of salt and 1 Tablespoon oil to the wheat flour and combine well.
Add water little by little and knead to a soft dough. Apply 1 Tablespoon oil over the dough.
Cover and set aside for at least an hour.

3. Making Obbattu/Holige:

Make small balls of the hoorna/filling.
Also make small lemon sized balls of whole wheat dough.

Flatten the whole wheat dough lightly.
Place a coconut ball in the centre and slowly bring the sides up and cover it up completely and seal it.
It should almost look like a Modaka/Kudumulu/Modak/Kozukattai. You can watch the video HERE.

Flatten this again. Make the rest in the same way and stack them up till you are ready to roll out.
Roll out gently with a rolling pin by applying even pressure all over.
Roll into a thin obbattu/holige. Dust some flour in between to prevent it from sticking.

4. Shallow Frying Obbatu/Holige:

Heat a pan over medium heat and gently place the rolled out obbattu.
Flip andoo turn sides. Once you see brown spots, apply some oil and roast on both sides till golden brown.

Serve hot or at room temperature with ghee!!
Check out how I use the same coconut jaggery filling to prepare Poornalu and Kudumulu.

Print Recipe

Coconut Obbattu Recipe With Wheat Flour | Kayi Holige | Thengai Poli | Kobbari Bobbatlu

Coconut Obbattu Recipe or Kayi Holige is a traditional South Indian Recipe prepared during festive season.

Prep Time1 30

Cook Time30

Total Time2

Course: Dessert / Festival Sweet

Cuisine: Indian (South Indian)

Author: Padma Veeranki

Ingredients

For the Filling:

1 Cup Coconut Hoorna Poornam, Click here for the recipe

For outer covering:

1½ Cups Whole Wheat Flour Atta
2 Tablespoons oil divided
A pinch of salt
Water to make dough

Other Ingredients:

Whole wheat flour to roll out dough
Oil for roasting
Ghee to serve

Instructions

Add 1 Tablespoon oil, a pinch of salt to the wheat flour and combine well.
Add water little by little and knead into a soft dough. Apply 1 Tablespoon oil over the dough.
Cover and set aside for at least an hour
Make small balls of the filling.
Also make small lemon sized balls of whole wheat dough.
Flatten the whole wheat dough lightly.
Place a coconut ball in the centre and slowly bring the sides up, cover it up completely and seal it.
Flatten this again. Make the rest in the same way and stack them up.
Roll out gently with a rolling pin by applying even pressure all over. Roll into a thin obbattu. Dust some flour in between to prevent it from sticking.
Heat a pan over medium heat and gently place the rolled out obbattu.
Turn sides, once you see brown spots, apply some oil and roast on both sides till golden brown.
Serve hot or at room temperature with ghee.

Recipe Video

Notes

Resting of dough for a minimum of 1 hour is important, this will make soft obbattu. The more you knead the dough, the softer they will turn out to be. So, knead the dough first and then start making the filling.
You can prepare the outer covering with maida or you can combine maida and chiroti rava in the ratio 1:2.
Add a pinch of turmeric to the dough while kneading if you want a golden hue.
For the filling, you can also replace jaggery with sugar, but jaggery is highly recommended for the intense flavour. Also, the colour will vary.
If the filling is too hard after it cools down, add little water and put it back on heat for few minutes. If it is the other way, add 1-2 teaspoons of rice flour and mix to get the right consistency.
Roll/Pat the obbattu evenly, so that the filling spreads to the edges
Try to use homemade ghee, this will make them smell divine.
They can be stored in an air-tight container for 2 to 3 days. If you want to store for longer period, then store it in the refrigerator and microwave it when needed.

Do check out the UGADI SPECIAL MENU and other FESTIVAL RECIPES .

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Happy Cooking 🙂

Cheers to the year ahead!!

Padma.