Mangalore Sugar Poli - Mangalore Holige - Obbattu

Recipe by
Total Time:
2 hours 30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Dry-Roast Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • For Dough
  • 1.25 cups - all-purpose flour / maida
  • 1/4 cup - wheat flour
  • 1 tbsp - powdered sugar
  • A pinch - salt
  • 1/4 tsp - turmeric powder or lemon food color
  • 1/4 cup - gingili oil
  • Water - as needed
  • For Filling:
  • 1 cup - channa dhal
  • 1/2 cup - sugar
  • 1 tbsp - ghee
  • 1 cup - water
  • 1/2 tsp - cardamom powder

How to Make Mangalore Sugar Poli - Mangalore Holige - Obbattu

  • Mix all dough ingredients except oil with required amount of water & knead well to bring into soft dough.
  • Knead it for at least 5 minutes and soak it completely with 1/4 cup of oil for minimum 1 hour.
  • After an hour, knead the dough until it absorbs all the oil and become soft dough.
  • Divide this dough into equal size portions and keep it aside. You should get 12 balls for this measurement.
  • For filling:
  • Pressure cook channa dhal in 1 cup of water for 1 whistle. Remove from heat.
  • Let pressure settle, then remove the lid & drain the water.
  • In a blender or mixer grinder, grind cooked channa dhal into a fine paste.
  • Then add ghee to it.
  • Meanwhile, heat sugar and cardamom powder in one cup of water.
  • Mix well and cook until syrup thickens (before one string consistency)
  • Add ground channa dhal powder to the syrup and cook the filling mixture on medium heat until it is thick and leaves the sides of the vessel.
  • Stir in between to avoid the mixture sticking to the bottom of the pan.
  • Turn off the heat and allow it to cool completely.
  • Divide this filling mixture into equal size portions, making sure it is double the size of the balls of dough.
  • For Poli:
  • Place a parchment paper or plastic sheet on the rolling surface and grease it with a little oil.
  • Using a rolling pin, roll the dough into a 3-inch circle, place the ball of filling in the centre, and lift the edges of the dough to bring it together and seal.
  • Press it in the centre and flatten the stuffed balls.
  • Do the same with rest of the balls.
  • Keep it aside for 10 mins.
  • Again grease the rolling surface with a little oil and roll the stuffed balls into 6-inch circles or into thin parathas.
  • Make sure the sealed side is on top while rolling and roll gently so that the filling does not ooze out.
  • Cooking:
  • Heat the griddle to medium hot and place the poli over the griddle. Cook on both sides until it turns golden brown in colour.
  • When transferring it onto the paper, make sure not to stack it one over the other as it will make it hard.
  • Recipe courtesy: Sara's Yummy Bites