Upputtu, also called Holige, Obbattu, or Puran Poli depending on the region, is a cherished Indian sweet flatbread prepared during major festivals like Ugadi, Sankranti, Ganesh Chaturthi, Diwali, and weddings. Its soft, ghee-smeared layers and sweet, aromatic filling make it a festive delicacy loved across generations.
The Story Behind Upputtu
In South Indian households, Upputtu is more than just food—it’s a tradition. Families gather to make it together, with elders preparing the filling, younger members rolling the dough, and children eagerly waiting to taste the first hot, golden flatbread. In many communities, it symbolizes prosperity and sweetness in life for the year ahead.
Key Ingredients for Perfect Upputtu
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Flour: Whole wheat flour or maida (all-purpose flour) for the dough.
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Filling: Chana dal (Bengal gram) cooked till soft, mashed, and blended with jaggery.
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Flavour: Cardamom powder for its signature aroma; sometimes nutmeg or saffron is added.
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Ghee / Gingelley oil: Used generously for roasting to enhance richness.
Difference Between Upputtu, Holige, Obbattu, and Puran Poli
| Name | Region | Dough Type | Filling Base | Distinct Feature |
|---|---|---|---|---|
| Upputtu | Tamil Nadu | Wheat Flour | Chana dal + Jaggery | Soft, slightly thick, served with ghee or milk |
| Holige | Karnataka | Maida/Chiroti Rava | Chana dal or coconut | Thin, large, rich in ghee |
| Obbattu | Southern Karnataka & Andhra | Maida/Wheat Flour | Chana dal + Jaggery or Coconut | Chewy texture, aromatic with cardamom/nutmeg |
| Puran Poli | Maharashtra & Gujarat | Wheat Flour | Chana dal + Jaggery | Flaky, lightly roasted, served with milk or katachi amti |
Serving Suggestions
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With Ghee: A generous drizzle of melted ghee for a rich, festive touch.
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With Milk: Warm or chilled milk complements the sweetness perfectly.
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With Banana & Coconut: In some regions, Upputtu is served with mashed banana and grated coconut.
Tips for the Best Upputtu
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Use freshly ground cardamom for maximum aroma.
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Let the dough rest for at least one hour for easier rolling.
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Roast on medium heat to ensure the filling heats through without burning the outer layer.
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For extra softness, mix a little turmeric water into the dough for the classic golden colour seen in Holige.
Why Upputtu is Loved Across India
Whether it’s called Holige in Karnataka, Obbattu in Andhra, or Puran Poli in Maharashtra, this sweet flatbread unites people with its comforting flavour. It’s nutritious, festive, and symbolic of joy and togetherness, making it a must-have dish for special occasions.
Upputtu
Equipment
- 1 Pressure cooker
- 1 Pan
- 1 Tawa
- 1 Mixie
- 1 Banana leaf / Baking paper
Ingredients
For the Dough
- 2.25 Cups Wheat flour
- 1/2 tsp Turmeric powder
- A pinch Salt
For the Stuffing
- 1 Cup Channa Dal
- 1/4 Cup Shredded Coconut
- 1 Cup Jaggery
- 2 no Cardamom
- 2 tsp Ghee / Clarified Butter
Other ingredients
- 2 tbsp Gingelley oil
- As req Ghee
Instructions
Soak & Cook the Chana Dal
- Soak the chana dal for 6–8 hours.
- Pressure cook on high flame for 4 whistles, then drain the excess water completely.
Prepare the filling
- Grind the cooked chana dal, grated coconut, and cardamom into a smooth paste using a mixer grinder.
- In a pan, melt jaggery with 4 tablespoons of water.
- Add the ground paste to the jaggery syrup and stir continuously until the mixture thickens. Set aside to cool.
Prepare the Base
- In a bowl take wheat flour, a pinch of salt, turmeric powder.Add water and make a soft pliable dough that is not thick.
- Apply gingelley oil and allow it to rest for an hour.
- Grease a banana leaf or baking paper with a little oil.
- Divide both the dough and filling into equal portions.
Stuff & Shape the Upputtu
- Place one portion of dough on the greased sheet and flatten it with your hands.
- Place a portion of filling in the center and fold the dough over it from all sides.
- Gently flatten again into a thin disc.
Cook the Upputtu
- Transfer the flattened disc along with the banana leaf or baking paper onto a hot tawa.
- After 30 seconds, carefully peel off the sheet.
- Drizzle ghee and cook until golden brown on both sides.
Serve
- Place the cooked Upputtu in a hot case to keep warm.
- Serve with extra ghee or warm milk for an authentic festive touch.
Notes
- Use warm water when kneading the dough for a softer, more pliable texture, and let it rest for 30 minutes.
- Ensure the dal is completely drained before grinding to avoid a watery, sticky filling that is hard to roll.
- Add a pinch of nutmeg or saffron to the filling for a richer aroma and flavor.
- Use a greased banana leaf or baking paper instead of a rolling pin to prevent sticking and make rolling easier.
- Add a pinch of turmeric to the dough to get the traditional festive yellow color.
- Cook on medium heat so the filling warms through without burning the outer layer.
- Serve Upputtu warm with melted ghee or milk poured over it for the best taste.
INSTRUCTIONS
Soak & Cook the Chana Dal
- Soak the chana dal for 6–8 hours.
- Pressure cook on high flame for 4 whistles, then drain the excess water completely.
Prepare the filling
- Grind the cooked chana dal, grated coconut, and cardamom into a smooth paste using a mixer grinder.
- The stuffing is ready.
- In a pan, melt jaggery with 4 tablespoons of water.
- Add the ground paste to the jaggery syrup and stir continuously until the mixture thickens.
- Add ghee at this stage and stir well until the stuffing thickens.
- Set aside to cool.
Prepare the Base
- In a bowl take wheat flour, a pinch of salt, turmeric powder.
- Add water and make a soft pliable dough that is not thick.
- Apply gingelley oil and allow it to rest for an hour.
- Grease a banana leaf or baking paper with a little oil.
- Divide both the dough and filling into equal portions.
Stuff & Shape the Upputtu
- Place one portion of dough on the greased sheet and flatten it with your hands.
- Place a portion of filling in the center and fold the dough over it from all sides.
- Gently flatten again into a thin disc.
Cook the Upputtu
- Transfer the flattened disc along with the banana leaf or baking paper onto a hot tawa.
- After 30 seconds, carefully peel off the sheet.
- Drizzle ghee and cook until golden brown on both sides.
Serve
- Place the cooked Upputtu in a hot case to keep warm.
- Serve with extra ghee or warm milk for an authentic festive touch.
Notes
-
Use warm water when kneading the dough for a softer, more pliable texture, and let it rest for atleast 30 minutes.
-
Ensure the dal is completely drained before grinding to avoid a watery, sticky filling that is hard to roll.
-
Add a pinch of nutmeg or saffron to the filling for a richer aroma and flavour.
-
Use a greased banana leaf or baking paper instead of a rolling pin to prevent sticking and make rolling easier.
-
Add a pinch of turmeric to the dough to get the traditional festive yellow color.
-
Cook on medium heat so the filling warms through without burning the outer layer.
-
Serve Upputtu warm with melted ghee or milk poured over it for the best taste.
