obattu / puran poli using toor dal


Soft and yummylicious obattu , made with lentils and sweetened with jaggery.

makes 18 medium ones

for the filling

1 cup toor dal
1.5 cups powdered jaggery (depends on sweetness)
1/2 cup fresh coconut
1 teaspoon powdered cardamom
2 teaspoon ghee/clarified butter

for the covering

1/2 cup all purpose flour/ maida
1/2 cup fine semolina
1/4 th teaspoon salt
1/2 teaspoon turmeric
1/2 cup oil
water to kneed dough



  • In a pressure cooker , add washed dal and water about 3 cups.
  • cook for 2-3 whistles , until soft.
  • Use a strainer , to drain the dal.
  • The more water gets drained , the faster can the filling be made.
  • in a bowl , add the drained dal, jaggery and coconut.
  • Rest for 10-15 minutes , it allows more water to release.
  • In a nonstick pan , add the mixture and cook while stirring continuously.
  • it takes about 20 -25 minutes,depending on the amount of water.
  • The filling is fine , when it forms a ball and doesn’t stick to the sides.
  • add 2 teaspoons of ghee to give it a shine.
  • wet your palms and when you touch the dough , it should not stick to the hands.
  • If it does, continue to cook for a few more minutes.
  • The colour of the filling depends on the jaggery used. Here I have used organic jaggery and hence the full is dark brown. If you use light colour jaggery, the filling will be light yellow.
  • allow the mixture to cool completely.
  • make medium sized balls and set aside.
  • for the covering, in a bowl add semolina , maida , salt and turmeric.
  • dry mix the ingredients and add water as required to make a soft dough.
  • pour about 1/4 th cup of oil and make impressions with your fingers . This helps oil to distribute and the dough will not dry out.
  • cover and set aside for 2-3 hours.
  • after an hour check the dough, if all the oil has soaked up add another 1/4 th cup oil .
  • to make obattu , tear a lemon sized dough.
  • Place the filling in the centre and close the filling from all sides.
  • press by hand and place on a rolling board.
  • flatten the obattu , by applying even pressure and making a thin roti.
  • the oil in the dough should be enough to roll this. But if the dough is sticking to your fingers, dip your hand in oil and work.
  • place the obattu on a hot griddle and cook on both sides.
  • use additional ghee while serving.
  • the obattu keeps soft even after many hours due to oil in the dough.



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