Obuttu was something I only ate at weddings and temple festivals until my neighbor Lakshmi Aunty walked me through it one Diwali evening. She made it look easy, though I have learned since that it is not exactly quick. What keeps me coming back is the filling. Most stuffed sweets lean too heavy on sugar, but here the dal stretches the jaggery and the coconut adds a mellow sweetness that does not tire you out. I make this now for Vishu and sometimes for no reason at all, just because the smell of roasted coconut and cardamom in the kitchen feels like something worth doing on a slow Sunday.
About the Recipe
This recipe takes a couple of hours start to finish, mostly because you are managing two parts: the dough and the filling. The ingredients are easy to find if you shop at an Indian store or have a decent pantry. I make this for festivals or when family visits, not on a Tuesday night. The dough needs resting time and the filling must cool before you can grind it, so plan accordingly. It is not complicated, just sequential.
Why you will love this recipe
The filling here uses both bengal gram dal and red gram dal, which gives you a grainy bite instead of a mushy paste. That texture contrast with the soft outer shell is what makes each bite feel less heavy. The jaggery melts into the coconut without turning syrupy, so the sweetness stays gentle. You can make a batch and serve them over two or three days because they hold up well at room temperature. They taste good with ghee but also work plain, which is useful when you are feeding a crowd with different preferences.
Obuttu
Cooking Tips
Do not overcook the dals. If they turn mushy, the filling will not hold its shape and will ooze out when you fold the dough. Drain them well and let them cool before grinding. The dough can feel too oily after you pour the half cup over it, but knead it in fully before shaping or the pancakes will be greasy on the tawa.
If the filling is too wet, it will not stay centered. Simmer it longer until it pulls away from the sides of the pan.
Top Tips
- Rest the dough for at least 30 minutes after adding the oil so it becomes easier to flatten without tearing.
- Use a well oiled plantain leaf or butter paper to flatten the dough. Your palms will stick otherwise.
- Cool the filling completely before grinding. Warm filling turns gluey and hard to work with.
- Fry on medium heat. High heat will brown the outside before the inside warms through.
- Make extra filling. It stores well in the fridge for up to a week and you can use it as a spread or a snack on its own.
Serving and Storing Suggestions
This recipe makes about 12 to 14 pancakes depending on how large you flatten them. Prep time is around 30 minutes, cooking time is about an hour and a half. Serve them warm with a spoonful of ghee or at room temperature with a cup of filter coffee. They stay soft for two days if you store them in an airtight container at room temperature. You can reheat them gently on a tawa if you prefer them warm again, though I often eat them straight from the container.
Similar Recipes
- Puran Poli
- Holige
- Kozhukattai
- Modak
- Kadubu
Nutrient Benefits
The dals in the filling bring protein and fiber, which slows down how quickly the jaggery hits your blood sugar. Fresh coconut adds healthy fats and a bit of iron. Jaggery is less refined than white sugar and contains trace minerals like magnesium and potassium. Cardamom aids digestion, which is helpful given the richness of the dish. This is still a sweet, so portion size matters, but it is more balanced than most festive treats.
Obuttu
Ingredients
- 2 1/4 cups Refined Flour
- 1/2 tsp Salt
- 1/2 tsp Turmeric Powder
- 1 cup Gingelly Oil
- Plantain Leaves or Butter Paper (few)
Filling:
- 1 1/2 cups Bengal Gram Dal
- 1/2 cup Red Gram Dal
- 1 Coconut (fresh, grated)
- 1/2 kg Jaggery (powdered0
- 4 to 6 Green Cardamoms (powdered)
Instructions
- Make a dough with the refined flour, salt, turmeric powder, 1/4 cup oil and sufficient water.
- Pour 1/2 cup oil over the dough and set aside.
- To make the filling, pressure cook the bengal gram dal and the red gram dal. Drain and set aside. Make sure that the dals are not overcooked.
- Roast the grated coconut for a couple of minutes. Add the powdered jaggery and simmer on low heat till the jaggery melts completely.
- Add the cooked dals and continue to simmer till the mixture blends and thickness. Set aside to cool.
- Grind the filling to a fine paste, adding the powdered cardamoms.
- To make the pancakes, knead the dough to incorporate the oil. Take a small ball of the dough and place it on an oiled plantain leaf and flatten with the hand like a chappati. Place a small amount of filling in the centre. Fold the dough over the filling and flatten once again with the hand.
- Heat a tawa and fry both sides of the pancake till done, using very little oil.
- Make the remaining pancakes in the same way.
- Serve hot or cold with ghee.
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Frequently Asked Questions
Why is my filling leaking out while I fry the pancakes?
The filling is either too wet or you have overfilled the dough. Simmer the filling longer until it is thick enough to hold a shape when you press it into a ball. Use only a small walnut sized portion per pancake and make sure the edges seal completely when you fold.
Can I use store bought coconut instead of fresh grated coconut?
Frozen grated coconut works well. Desiccated coconut does not. It is too dry and will not blend into the jaggery the same way. If you use frozen, thaw it first and squeeze out excess water before roasting.
My dough keeps tearing when I try to flatten it. What am I doing wrong?
The dough is either too dry or you have not kneaded the oil in properly. Add a teaspoon of water at a time and knead again. Also, rest the dough longer. It needs at least 30 minutes for the gluten to relax.
How do I know when the jaggery and coconut mixture is cooked enough?
It should pull away from the sides of the pan and hold together when you press it with a spoon. If it is still sticky and wet, keep simmering. It will firm up more as it cools.
Can I make the filling a day ahead?
Yes. Store it in the fridge after grinding. Bring it to room temperature before using or it will be too stiff to work with. You can also freeze it for up to a month.
