Thursday, April 11, 2013

Kayi Obbattu / Thengai Poli - Ugadi Wishes!

Happy Ugadi to everyone.. In our house Ugadhi is celebrated in a simple way with decorating the main entrance of the house with mango leaves, preparing ugadi pachadi, making this obbattu and like in all other Indian festivals, worshipping God for health and wellness. Being in US though I do not have access to mango leaves or neem flowers to make ugadi pachadi, I thought why not try the obbattu part.. This is a very simple recipe to make and takes much less time to make unlike most other Indian Sweets.

Yields 12 pieces of 4" obbattus
Maida / All Purpose Flour - 1 cup
Oil - 1 tbsp + more for spreading out the obbattu
Grated Coconut (unsweetened) - 1 cup
Sugar - 1 cup (Jaggery can be substituted, but this is how it is made at my home)
Water - 1/3 cup + more for kneading dough
Cardamom powder - 1/4 tsp
Salt - a pinch
Mix the maida with salt and add water little by little to make a loose dough. Knead until the dough becomes non-sticky. Coat with 1 tbsp of oil, cover and set aside for a minimum of 30 minutes. Meanwhile prepare the coconut filling. In a non-stick kadai, heat water and sugar with cardamom powder until all of the sugar dissolves. Add the grated coconut and mix in medium heat until most of the water evaporates and the mixture becomes sticky. Remove from heat and allow it to cool. When it is cool enough to handle, make 12 lime-sized balls. Divide the dough also into 12 portions. In a flat surface, spread a plastic sheet (cling film works good here) and apply little oil. Place a dough ball and spread into a circle (trust me it would be irregular, but no worries) of 4" wide using fingers. Place the pooranam-coconut filling in the center and cover with the edges of the dough to close the filling completely. Press and spread again with fingers to make obbittus(poli). Heat a tawa and carefully place the spread out polis and allow to cook. Flip over and cook for another couple of minutes until done. 
1. Kneading well and setting aside the dough for 30 minutes ensures formation of gluten which enables the elasticity of the dough for easy stretching while spreading.
2. The filling has to be moist, frying it too much would dry it out and result in hard filling. It is impossible to use it as a stuffing then.
3. Oil/Ghee can be used while cooking. I did not use any.
4. I halved the above recipe to make 6 pieces just right for the 2 of us for a couple of days.
5. This stays good in room temperature for upto 3 days.
Linking this up to Celebrating Ugadi event of Madhu.


  1. Happy Ugadi...Delicious poli!!!

  2. My favorite..we add jaggery though! Happy Ugadi!

  3. Happy Ugadi to you. Love thenga poll.

  4. Hey!! These looks good .. my neighbour gives this to me whenever she makes them!

  5. Love the new template n it's look :), Love poli anytime Krithi..Super..

  6. Happy ugadi :) what a way to celebrate, my favorite poli... wish I can grab it from the screen :P

  7. Happy Ugadi... delicious poli... so yummy!
    Event - Celebrate - Summer
    Event - Bake Fest

  8. That is so fabulous. I have a weakness for anything with coconut and these pancakes are getting all over my system.

  9. Wow... Must try this recipe... I'm a new blogger... Do visit my blog..

  10. feel like grabbing them,yummy!!

  11. very tempting coconut poli. Loved it. Happy ugadi.

    today's post:

  12. Hmmm that looks so delicious and tempting. I'd definitely try that on Ugadi.
    My warmest Ugadi wishes to you and your family.
    Have fun on your celebration!

    Rasmi xxx


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