Upputtu
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.
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.