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Obbattu – Whole Wheat Obbattu / Bobbatlu Recipe

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4.2 from 6 reviews

Recipe for making Obbattu / Bobbatlu with wheat flour Tamil Style. Made with 100% whole wheat flour – Atta. Step by step recipe with pictures.

  • Total Time: 2 hours 20 mins
  • Yield: 16 1x


  • Measurements used – Rice cups – 1 cup = 160ml

For the dough

  • 2 cups Atta – whole wheat flour
  • 3/4 cup water
  • 3 teaspoon ghee
  • pinch of salt

For Pooranam / stuffing

  • 1 cup chana dal
  • 1 and 1/2 cup water
  • 1/4 teaspoon cardamom powder
  • 1 cup jaggery
  • pinch of salt

Other ingredients

  • 1/4 cup atta for dusting while making obbattu
  • 3 tablespoon oil or ghee for frying


  1. Add in the water, ghee and salt to the flour and knead well for a couple of minutes. Tf the dough is very dry, add a couple of tablespoon of water. Set aside for 2 hours. The dough will become soft and pliable during the resting period. The ghee makes the dough soft.
  2. Soak the chana dal in water for an hour.
  3. Cook the soaked chana dal with 1 and 1/2 cup of water in a pressure cooker. Cook for 5 whistles on a medium flame. Remove from heat and wait for the pressure to settle naturally.
  4. Drain the cooked chana dal and grind it in a mixie along with jaggery, cardamom powder and salt. Grind to a smooth paste. Make sure its smooth as it will be easier to roll the obbattu later. If the chana dal is in pieces and not ground well, it may pop out while rolling making a mess. Try not to add extra water while grinding.
  5. Transfer the ground mixture to a pan and fry for 5 minutes to take out the excess moisture. Set aside to cool.
  6. Make small lime sized balls out of the mixture and set aside on a plate. I had 16 balls. They were the true sweet sixteen!
  7. Stuffing the obbattu
  8. Knead the dough for a minute and make 16 balls out of the mixture. Take each ball and gently flatten and dust with flour liberally.
  9. Gently roll into a small circle. Place a ball of pooranam – lentil mixture in the middle.
  10. Pull up the atta dough around the stuffing. Pinch the dough on top to seal.
  11. Repeat with the remaining dough. Let the stuffed dough balls rest for 10 minutes before starting to roll. The gluten in the dough will relax and rolling will be easy.
  12. Pat the stuffed balls again in flour and roll the dough very gently. VERY GENTLY. If the dough breaks, add in a little more flour. Set aside.
  13. Set a griddle on heat on medium flame and place the obbattu and sprinkle some oil or ghee. Leave it for 20 seconds. The obbattu would bubble up. Flip the obbattu and cook for 30 seconds. Flip again if necessary. Remove from heat and set aside on a plate to cool.
  14. Store in a refrigerator for up to 3 days. Reheat and serve warm when required.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 2 hours
  • Cook Time: 20 mins
  • Category: Dessert
  • Cuisine: South Indian
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