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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 hour 30 minutes
Cook Time30 minutes
Total Time2 hours
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.

Recipe Video


  • 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.