Bele Obbattu – Instant Pot

Bele Obbattu – Instant Pot

Karnataka special Obbattu recipe for Ugadi festival !
Obbattu/Holige/Boli/Puran Poli is an authentic delicacy from Karnataka made during the festivals. It is a sweet Indian flatbread made with a mixture of Chana dal / Toor dal and jaggery stuffed in maida dough and rolled. Obbatu is mostly served hot with Kaai rasa (coconut milk and jaggery) and topped with ghee, to enhance the taste. 

You could also try these kaviruchi dishes for your Ugadi menu!


Obbattu Recipe | ಬೇಳೆ ಹೋಳಿಗೆ (ಒಬ್ಬಟ್ಟು) | Ugadi Special | Puran Poli | Instant Pot Recipe

Karnataka special Obbattu recipe for Ugadi festival ! Obbattu/Holige/Boli/Puran Poli is an authentic delicacy from Karnataka made during the festivals. It is a sweet Indian flatbread made with a mixture of Chana dal / Toor dal and jaggery stuffed in maida dough and rolled. Obbatu is mostly served hot with Kaai rasa (coconut milk and jaggery) and topped with ghee, to enhance the taste.
Prep Time15 minutes
Cook Time30 minutes
Resting Time2 hours
Total Time45 minutes
Course: Dessert
Cuisine: Indian
Keyword: Sweet
Servings: 10 Nos.
Author: KaviRuchi


For Obbattu Dough(ಕಣಕ):

  • 1 cup Maida / All Purpose Flour
  • ½ cup Fine Sooji / Fine Semolina
  • 2 pinches Turmeric / Haldi
  • 2 pinches Salt
  • ¾ cup Water (or as needed to make a soft, sticky dough)
  • 4 Tbsp Oil (+2Tbsp for making Obbattu)

For Obbattu Stuffing(ಹೂರಣ):

  • 1 cup Toor Dal (rinsed)
  • 6 cups Water (use dal water to make saaru)
  • 1 cup Powdered Jaggery
  • ½ cup Fresh Coconut (grated)
  • ¼ tsp Cardamom Powder / Elaichi Powder


Making Obbattu Dough(Kanaka):

  • In a wide bowl prepare the dough by adding in 1 cup maida, ½ cup fine sooji, 2 pinches each salt and turmeric. Add ¾ cup water little at a time and combine well to make a soft and sticky dough.
  • Add 4 Tbsp oil and knead well for 8-10 mins, until oil is completely absorbed, to form stretchy and elastic dough. Cover and rest for 2-3 hours.

Making Obbattu Filling(Hurana):

  • Rinse 1 cup Toor dal thoroughly and add to Instant pot/Pressure cooker.
  • Add 6 cups or more water(dal water can be used to make Obbattu Saaru).
  • Turn on MANUAL mode(High-Pressure), Set timer to 5 minutes. If making in Pressure Cooker, cook until 2 whistles.
  • Wait for Natural Pressure Release(NPR) and open lid. **BE CAREFUL OF THE HOT STEAM**
  • Strain water from the dal and use to make Obbattu Saaru.
  • Add back the strained dal into Instant Pot and cook on saute(less mode).
  • Add 1 cup powdered jaggery, ½ cup fresh grated Coconut, and ¼ tsp Cardamom Powder. Saute on low, until the stuffing thickens. This takes about 13-15 mins.
  • Once the stuffing gets thicker and starts to leave the pan, cancel saute mode, transfer stuffing to another bowl and let cool.

Making Obbattu:

  • To prepare the obbattu heat tawa on the low-med flame. Make med-size balls from the stuffing and keep ready(prepares 9-10 obbattu).
  • Take the well-rested dough and knead again for few mins. The more you soak, better the dough. Pinch a small size ball(half the size of stuffing ball.
  • Grease a parchment paper/banana leaf with oil and flatten the dough ball, with thick inside and edges thin.
  • Place the stuffing ball in between and bring all edges together and seal the stuffing ball evenly. Pinch off the excess dough.
  • Grease the sheet again with oil and start patting the dough cover stuffing ball as thin possible.
  • Flip the rolled Obbattu sheet on hot Tawa, wit for few seconds and pull the sheet out.
  • Once you see bubbles on top flip the obbattu and roast well on both sides until you see brown spots.
  • Fold and serve hot with ghee on top.
  • Repeat the same procedure to make remaining obbattu.
  • Festival special sweet is ready to relish!



  • You could also use chana dal in place of  Toor Dal. Grind the dal after straining, by adding coconut and jaggery and then start cooking to make a thick stuffing.
  • I usually cook dal completely, just to avoid grinding and dal gets mushed when cooked adding jaggery. If dal is still grainy, grinding to smooth paste after straining is required in order to roll the obbattu thin.
  • Once cooled filling becomes harder. So do not overcook filling just to make it hard. Off the stove and stop cooking once the filling is still slightly soft and stiff.
  • The dough has to kneaded well with generous amount of oil(add more but not less than quantity mentioned in the recipe), to attain elasticity in the dough. Oil helps to get soft Obbattu.
  • Resting time for dough is very important. The more soaking the better the dough. Soak dough for 2-3 hours or preferably overnight.
  • The prepared dough and filling can be stored in the refrigerator for more than a week and prepare hot whenever needed.
  • Traditionally holige/obbattu is served hot with Kaai rasa (take thin coconut milk and add jaggery, cook until just begins to boil and syrup is ready), topped with ghee.
  • Enjoy the authentic delicacy obbattu!

Other Festivals Recipes …

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