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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 hr 30 mins
Cook Time30 mins
Total Time2 hrs
Course: Dessert / Festival Sweet
Cuisine: Indian (South Indian)
Author: Padma Veeranki


For the Filling:

For outer covering:

  • 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


  • 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.