Authentic Obbattu Recipe- Jackfruit & Coconut Filled Banana Leaf Cakes

Last Updated on 2 months by Neha Deshmukh

Authentic Obbattu Recipe – Jackfruit & Coconut Filled Banana Leaf Cakes

Hey everyone! Today, I’m so excited to share a recipe that’s incredibly close to my heart – Obbattu. These aren’t your everyday sweets; they’re little parcels of happiness, traditionally made with so much love and care. I remember the first time my grandmother made these for me, the aroma of the banana leaves and sweet filling filled the entire house. It’s a taste of home, and I can’t wait to share it with you.

Why You’ll Love This Recipe

Obbattu (also known as Holege or Oggu) is a South Indian delicacy, particularly popular in Karnataka. It’s a sweet flatbread, but not as you know it! The filling is encased in a delicate rice batter and steamed in banana leaves, giving it a unique flavour and aroma. It’s a bit of work, yes, but trust me – the result is so worth it. You’ll love the combination of textures and the sweet, comforting flavour.

Ingredients

Here’s what you’ll need to make these delightful Obbattus:

• ¾ cup raw rice
• ¾ cup boiled rice
• 1 tablespoon gingerly oil (more on this later!)
• 8 banana leaves
• 1 teaspoon salt
• 1 cup chakka varatti (jackfruit preserve)
• 1 cup freshly grated coconut
• 1/5 cup jaggery
• ¼ + 1/5 cup water (total 9/20 cup or approx. 180ml)
• 3 cardamom pods

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Raw Rice & Boiled Rice Blend: Using both raw and boiled rice creates the perfect texture for the outer layer. The boiled rice adds softness, while the raw rice provides structure. You can use sona masuri or any short-grain rice for this.

Gingerly Oil – A South Indian Specialty: This is sesame oil, traditionally used in South Indian cooking. It adds a beautiful nutty flavour. Don’t skip it if you can help it!

Chakka Varatti (Jackfruit Preserve) – Regional Significance & Substitutions: This is the star of the filling! It’s a sweet preserve made from ripe jackfruit, and it’s a staple in Karnataka. If you can’t find it, you can substitute it with a good quality mango jam or even a date paste, though the flavour will be slightly different.

Banana Leaves – Selection & Preparation: Choose fresh, pliable banana leaves. Avoid leaves with blemishes or tears. Passing them over a flame softens them and makes them easier to fold.

Cardamom – Fresh vs. Ground: Freshly crushed cardamom pods are always best! They release a much more potent aroma. If you’re using ground cardamom, use about ½ teaspoon.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the raw and boiled rice in 4 cups of water for at least 5 hours, or even overnight. This is crucial for a smooth batter.
2. Drain the rice and grind it into a very smooth batter using 2 cups of water. It should be the consistency of pancake batter.
3. Add the salt and gingerly oil to the batter and mix well. Set aside.
4. Now, let’s make the filling. Dissolve the jaggery in 1/3 cup of water and strain it to remove any impurities.
5. In a pan, combine the jaggery syrup, chakka varatti, grated coconut, and cardamom pods.
6. Cook over medium heat for about 4 minutes, stirring constantly, until the mixture thickens. Let it cool slightly.
7. Gently pass the banana leaves over an open flame to soften them. Be careful not to burn them!
8. Spread about ¼ cup of the rice batter onto each banana leaf.
9. Top with 2 tablespoons of the jackfruit and coconut filling.
10. Carefully fold the banana leaf over to create a sealed parcel.
11. Steam the parcels in an idli steamer for 15 minutes, or until the leaves turn brownish and the parcels feel firm.
12. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to help you nail this recipe:

Achieving the Right Batter Consistency: The batter should be smooth and pourable, but not too runny. If it’s too thick, add a little more water, a tablespoon at a time.

Perfecting the Banana Leaf Folding Technique: This takes a little practice! Start by folding the sides in, then roll it up tightly like a burrito. A tight seal prevents the filling from leaking.

Ensuring Even Steaming: Make sure the water in your idli steamer is boiling before you add the parcels. This ensures they cook evenly.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Obbattu Adaptation: Substitute the chakka varatti with a vegan jackfruit jam or a date and coconut mixture.

Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check that your chakka varatti doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment – Adding a Hint of Heat: A tiny pinch of nutmeg or a very small piece of green chilli in the filling can add a lovely warmth. My friend, Priya, loves adding a pinch of nutmeg!

Festival Adaptations – Special Occasion Obbattu: During festivals, some families add a little saffron to the batter for a beautiful golden colour.

Serving Suggestions

Obbattu is delicious on its own, but it’s also lovely served with a dollop of yogurt or a sprinkle of coconut flakes. A cup of hot filter coffee is the perfect accompaniment!

Storage Instructions

Leftover Obbattu can be stored in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave. You can also freeze them for up to a month.

FAQs

Let’s answer some common questions:

What is Chakka Varatti and where can I find it? Chakka Varatti is a sweet jackfruit preserve. You can find it in Indian grocery stores, especially those specializing in South Indian products. Online retailers are also a good option.

Can I use frozen banana leaves for this recipe? While fresh is best, you can use frozen banana leaves. Thaw them completely and ensure they are pliable before using.

What is the best way to grind the rice for a smooth batter? A high-powered blender or a wet grinder works best. Grind in batches if necessary to avoid overloading the machine.

Can Obbattu be made ahead of time and frozen? Yes! You can assemble the Obbattus and freeze them before steaming. Steam them directly from frozen, adding a few extra minutes to the cooking time.

What is Gingerly Oil and can I substitute it? Gingerly oil is sesame oil. If you can’t find it, you can substitute it with vegetable oil, but the flavour won’t be quite the same.