Puran poli - Revision history

UpdateBot: robot: Update article (please report if you notice any mistake or error in this edit)

2022-07-01T11:57:06Z

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← Older revision		Revision as of 17:27, 1 July 2022
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	\| course =		\| course =
	\| served = Hot or Cold		\| served = Hot or Cold
	\| main_ingredient = Wheat flour, sugar, ~~maharastra~~, ghee, jaggery		\| main_ingredient = Wheat flour, sugar, chana, ghee, jaggery
	\| variations =		\| variations =
	\| calories =		\| calories =
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	[[File:Bele Obbattu.JPG\|thumb\|Puran poli recipe marathi (chana dal puran poli) or bele obbattu\|alt=]]		[[File:Bele Obbattu.JPG\|thumb\|Puran poli recipe marathi (chana dal puran poli) or bele obbattu\|alt=]]
	[[File:Obbattu.jpg\|thumb\|Obbattu]]		[[File:Obbattu.jpg\|thumb\|Obbattu]]
	'''Puran puri(પુરણ પુરી)/Puran poli(~~पुरणपोळी~~)/Holige(ಹೋಳಿಗೆ)/Obbattu(ಒಬ್ಬಟ್ಟು)~~/Bobbattu~~(బొబ్బట్టు)~~'''~~ is an [[Indian sweet]] [[flatbread]] that originates from Southern India.		'''Puran puri''' (પુરણ પુરી), '''Puran poli''' (पुरण पोळी), '''Holige''' (ಹೋಳಿಗೆ), '''Obbattu''' (ಒಬ್ಬಟ್ಟು), or '''Bobbattlu''' (బొబ్బట్టు), is an [[Indian sweet]] [[flatbread]] that originates from [[South India\|Southern India]].

	== Names ==		== Names ==
	The various names for the flatbread include {{transl\|gu\|puran puri}} (પુરણ પુરી) or {{transl\|gu\|vedmi}} in [[Gujarati language\|Gujarati]], ''~~bobbattu~~'' or ''baksham'' or ''oliga'' in [[Telugu language\|Telugu]], [[Andhra Pradesh]] ''holige'' or ''obbattu'' in [[Kannada]], ''puran poli'' (पुरणपोळी) in [[Marathi language\|Marathi]], ''payasabolli'' or simply bolli in [[Malayalam]] , ''poli'' or {{transl\|ta\|uppittu}} [[Tamil language\|Tamil]], ''bhakshalu'' or ''pole'' or ''polae'' in [[Telugu language\|Telugu]], [[Telangana]] and ''ubbatti'' or simply ''poli'' in [[Konkani]].<br />		The various names for the flatbread include {{transl\|gu\|puran puri}} (પુરણ પુરી) or {{transl\|gu\|vedmi}} in [[Gujarati language\|Gujarati]], ''bobbattlu'' or ''baksham'' or ''oliga'' in [[Telugu language\|Telugu]], [[Andhra Pradesh]] ''holige'' or ''obbattu'' in [[Kannada]], ''puran poli'' (पुरणपोळी) in [[Marathi language\|Marathi]], ''payasabolli'' or simply bolli in [[Malayalam]] , ''poli'' or {{transl\|ta\|uppittu}} [[Tamil language\|Tamil]], ''bhakshalu'' or ''pole'' or ''polae'' in [[Telugu language\|Telugu]], [[Telangana]] and ''ubbatti'' or simply ''poli'' in [[Konkani]].<br />

	It is usually served with paal payasam in meals and feasts in [[Kerala]] and [[Tamil Nadu]].		It is usually served with paal payasam in meals and feasts in [[Kerala]] and [[Tamil Nadu]].

->Krutarth28: Reference in history section mentions telgu text, so maharastra and Gujarat aren't correct

2021-12-25T06:25:48Z

Reference in history section mentions telgu text, so maharastra and Gujarat aren't correct

← Older revision		Revision as of 11:55, 25 December 2021
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	[[File:Bele Obbattu.JPG\|thumb\|Puran poli recipe marathi (chana dal puran poli) or bele obbattu\|alt=]]		[[File:Bele Obbattu.JPG\|thumb\|Puran poli recipe marathi (chana dal puran poli) or bele obbattu\|alt=]]
	[[File:Obbattu.jpg\|thumb\|Obbattu]]		[[File:Obbattu.jpg\|thumb\|Obbattu]]
	'''Puran puri(પુરણ પુરી)/Puran poli(पुरणपोळी)/Holige(ಹೋಳಿಗೆ)/Obbattu(ಒಬ್ಬಟ್ಟು)/Bobbattu(బొబ్బట్టు)''' is an [[Indian sweet]] [[flatbread]] that originates from ~~Gujarat, Maharashtra and southern~~ India.		'''Puran puri(પુરણ પુરી)/Puran poli(पुरणपोळी)/Holige(ಹೋಳಿಗೆ)/Obbattu(ಒಬ್ಬಟ್ಟು)/Bobbattu(బొబ్బట్టు)''' is an [[Indian sweet]] [[flatbread]] that originates from Southern India.

	== Names ==		== Names ==
	The various names for the flatbread include {{transl\|gu\|puran puri}} (પુરણ પુરી) or {{transl\|gu\|vedmi}} in [[Gujarati language\|Gujarati]], ''bobbattu'' or ''baksham'' or ''oliga'' in [[Telugu language\|Telugu]], [[Andhra Pradesh]] ''holige'' or ''obbattu'' in [[Kannada]], ''puran poli'' (पुरणपोळी) in [[Marathi language\|Marathi]], ''payasabolli'' or simply bolli in [[Malayalam]] , ''poli'' or {{transl\|ta\|uppittu}} [[Tamil language\|Tamil]], ''bhakshalu'' or ''pole'' or ''polae'' in [[Telugu language\|Telugu]], [[Telangana]] and ''ubbatti'' or simply ''poli'' in [[Konkani]].<br />		The various names for the flatbread include {{transl\|gu\|puran puri}} (પુરણ પુરી) or {{transl\|gu\|vedmi}} in [[Gujarati language\|Gujarati]], ''bobbattu'' or ''baksham'' or ''oliga'' in [[Telugu language\|Telugu]], [[Andhra Pradesh]] ''holige'' or ''obbattu'' in [[Kannada]], ''puran poli'' (पुरणपोळी) in [[Marathi language\|Marathi]], ''payasabolli'' or simply bolli in [[Malayalam]] , ''poli'' or {{transl\|ta\|uppittu}} [[Tamil language\|Tamil]], ''bhakshalu'' or ''pole'' or ''polae'' in [[Telugu language\|Telugu]], [[Telangana]] and ''ubbatti'' or simply ''poli'' in [[Konkani]].<br />

	It is usually served with paal payasam in meals and feasts in [[Kerala]] and [[Tamil Nadu]].		It is usually served with paal payasam in meals and feasts in [[Kerala]] and [[Tamil Nadu]].

->Krutarth28: Hyperlinked and fixed sentence formation

2021-12-17T15:02:14Z

Hyperlinked and fixed sentence formation

← Older revision		Revision as of 20:32, 17 December 2021
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	\|type=}}		\|type=}}
	[[File:Making of holige.JPG\|thumb\|The preparation of holige]]		[[File:Making of holige.JPG\|thumb\|The preparation of holige]]
	[[File:Bele Obbattu.JPG\|thumb\|~~[https://www.marathicorner.com/2020/03/puran-poli-recipe-in-marathi.html~~ Puran poli recipe marathi] (chana dal puran poli) or bele obbattu\|alt=]]		[[File:Bele Obbattu.JPG\|thumb\|Puran poli recipe marathi (chana dal puran poli) or bele obbattu\|alt=]]
	[[File:Obbattu.jpg\|thumb\|Obbattu]]		[[File:Obbattu.jpg\|thumb\|Obbattu]]
	'''Puran poli(पुरणपोळी)/Holige(ಹೋಳಿಗೆ)/Obbattu/Bobbattu''' is an [[Indian sweet]] [[flatbread]] that originates from Maharashtra and southern India.		'''Puran puri(પુરણ પુરી)/Puran poli(पुरणपोळी)/Holige(ಹೋಳಿಗೆ)/Obbattu(ಒಬ್ಬಟ್ಟು)/Bobbattu(బొబ్బట్టు)''' is an [[Indian sweet]] [[flatbread]] that originates from Gujarat, Maharashtra and southern India.

	== Names ==		== Names ==
	The various names for the flatbread include ''bobbattu'' or ''baksham'' or ''oliga'' in [[Telugu language\|Telugu]], [[Andhra Pradesh]] ''holige'' or ''obbattu'' in [[Kannada]], ~~{{transl\|gu\|puran puri}} or {{transl\|gu\|vedmi}}~~ ~~in [[Gujarati language\|Gujarati]],~~ ''puran poli'' (पुरणपोळी) in [[Marathi language\|Marathi]], ''payasabolli'' or simply bolli in [[Malayalam]] , ''poli'' or {{transl\|ta\|uppittu}} [[Tamil language\|Tamil]], ''bhakshalu'' or ''pole'' or ''polae'' in [[Telugu language\|Telugu]], [[Telangana]] and ''ubbatti'' or simply ''poli'' in [[Konkani]].<br />		The various names for the flatbread include {{transl\|gu\|puran puri}} (પુરણ પુરી) or {{transl\|gu\|vedmi}} in [[Gujarati language\|Gujarati]], ''bobbattu'' or ''baksham'' or ''oliga'' in [[Telugu language\|Telugu]], [[Andhra Pradesh]] ''holige'' or ''obbattu'' in [[Kannada]], ''puran poli'' (पुरणपोळी) in [[Marathi language\|Marathi]], ''payasabolli'' or simply bolli in [[Malayalam]] , ''poli'' or {{transl\|ta\|uppittu}} [[Tamil language\|Tamil]], ''bhakshalu'' or ''pole'' or ''polae'' in [[Telugu language\|Telugu]], [[Telangana]] and ''ubbatti'' or simply ''poli'' in [[Konkani]].<br />
	It is usually served with paal payasam in meals and feasts in [[Kerala]] and [[Tamil Nadu]].		It is usually served with paal payasam in meals and feasts in [[Kerala]] and [[Tamil Nadu]].

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	The method of preparation varies from place to place. There are many varieties of Obbattu including peanut, sugar, coconut, sesame and groundnut flavours. Sometimes grated coconut is added in Konkan, Maharashtra. [[Coconut palm]] [[jaggery]] may be used. Similarly, a mix of sugar and jaggery can be used as a sweetening agent. Normally [[nutmeg]] is used as a flavouring along the coast which is replaced by [[cardamom]] or sometimes both elsewhere. Methods of rolling the stuffed dough also differ. It can be rolled using rice flour which makes the rolling very convenient. In some recipes flour is not used at all; oil or ghee is used to roll it into a flatbread instead. The rolled bread can be roasted with or without any ghee or oil, which sometimes is smeared after its completely cooked. In some places, all-purpose flour dough is used after adding a pinch of turmeric which gives it a traditional yellow color. The dish is produced using a sweet filling inside flour dough. This is then rolled out and cooked on a hot griddle, usually with ghee.<ref>{{cite web\|url=http://www.kannadacuisine.com/2008/12/holige-obbattu.html \|title=Bele Holige / Obbattu \|publisher=Kannada Cuisine \|access-date=2012-12-27}}</ref>		The method of preparation varies from place to place. There are many varieties of Obbattu including peanut, sugar, coconut, sesame and groundnut flavours. Sometimes grated coconut is added in Konkan, Maharashtra. [[Coconut palm]] [[jaggery]] may be used. Similarly, a mix of sugar and jaggery can be used as a sweetening agent. Normally [[nutmeg]] is used as a flavouring along the coast which is replaced by [[cardamom]] or sometimes both elsewhere. Methods of rolling the stuffed dough also differ. It can be rolled using rice flour which makes the rolling very convenient. In some recipes flour is not used at all; oil or ghee is used to roll it into a flatbread instead. The rolled bread can be roasted with or without any ghee or oil, which sometimes is smeared after its completely cooked. In some places, all-purpose flour dough is used after adding a pinch of turmeric which gives it a traditional yellow color. The dish is produced using a sweet filling inside flour dough. This is then rolled out and cooked on a hot griddle, usually with ghee.<ref>{{cite web\|url=http://www.kannadacuisine.com/2008/12/holige-obbattu.html \|title=Bele Holige / Obbattu \|publisher=Kannada Cuisine \|access-date=2012-12-27}}</ref>

	The size and thickness of puran puri also vary greatly~~, in~~ Gujarat where the stuffing used is toor dal, it ~~will be small~~ in size and ~~thickness will be more~~, whereas in holige with coconut stuffing it ~~will be~~ larger in size and ~~with less thickness~~.		The size and thickness of puran puri also vary greatly. In Gujarat where the stuffing used is toor dal, it is smaller in size and thicker, whereas in holige with coconut stuffing it is larger in size and thinner.

	=== Andhra Pradesh ===		=== Andhra Pradesh ===
	~~This dish has its origin in Andhra Pradesh.~~ It is popularly called ''bobbattu'' and served on major festive and other occasions. It is one of the sweets of [[Coastal Andhra]]. The stuff used inside the bobbattu varies according the region. It is served hot and eaten by applying a layer of ghee to it. Rava bobbattu is another variant of bobbattu. It is called as ''poli'' in Rayalaseema region of Andhra Pradesh and obbattu in northeast Andhra Pradesh.		It is popularly called ''bobbattu'' and served on major festive and other occasions. It is one of the sweets of [[Coastal Andhra]]. The stuff used inside the bobbattu varies according the region. It is served hot and eaten by applying a layer of ghee to it. Rava bobbattu is another variant of bobbattu. It is called as ''poli'' in Rayalaseema region of Andhra Pradesh and obbattu in northeast Andhra Pradesh.

	=== Karnataka ===		=== Karnataka ===
	It is a special dish served in the state of Karnataka on all occasions, especially during ~~Yugadhi~~/Ugadi. Different varieties of holige are served in various parts of Karnataka and the most common is the one prepared with yellow gram and sugar or jaggery and obbattu is also prepared using coconut and sugar as the ingredients.		It is a special dish served in the state of Karnataka on all occasions, especially during Yugadi/Ugadi. Different varieties of holige are served in various parts of Karnataka and the most common is the one prepared with yellow gram and sugar or jaggery and obbattu is also prepared using coconut and sugar as the ingredients.

	===Maharashtra===		===Maharashtra===
	It is also the special dish of Maharashtra which is prepared on every occasion at every house especially during festivals such as Ganesh Chaturthi and Holi. It is eaten with Basundi, Aamras, Kadhi, Amti, etc. In Pune, Puran Poli is eaten with a variant of Amti (flavored sour curry) known as ''Katachi Amti'' is prepared with the remaining water of Chana Dal used to make Puran. In the Vidarbha region of Maharashtra, in puran poli ~~use Gud For Sweet Taste~~, it is eaten with Wada - a pakora made of all lentils.		It is also the special dish of Maharashtra which is prepared on every occasion at every house especially during festivals such as Ganesh Chaturthi and Holi. It is eaten with Basundi, Aamras, Kadhi, Amti, etc. In Pune, Puran Poli is eaten with a variant of Amti (flavored sour curry) known as ''Katachi Amti'' is prepared with the remaining water of Chana Dal used to make Puran. In the [[Vidarbha]] region of Maharashtra, jaggery is used in puran poli for sweetness, it is eaten with Wada - a pakora made of all lentils.
	~~<ref>{{Cite web\|url=https://laxmis-puran-poli.business.site/\|title=Laxmi's Puran Poli\|website=laxmis-puran-poli.business.site}}</ref>~~

	===Tamil Nadu and Kerala===		===Tamil Nadu and Kerala===

95.63.248.110: I removed a link to restaurant online ordering website.

2021-07-25T23:17:30Z

I removed a link to restaurant online ordering website.

New page

{{Short description|Indian sweet dish consisting of sweetened flatbread}}
{{more citations needed|date=August 2012}}
{{Use dmy dates|date=August 2020}}
{{Use Indian English|date=August 2020}}
{{Infobox food
| name = Obbattu
| image = Holige1.JPG
| image_size = 250px
| caption =
| alternate_name = Bobbattu, obbattu, holige, ubbatti, vedmi, poli, puranachi poli, god poli, pappu bakshalu, bakshalu, oliga, abatulu.{{citation needed|date=September 2020}}
| country = [[India]]
| region = [[Andhra Pradesh]], [[Karnataka]], [[Gujarat]], [[Maharashtra]], [[Goa]], [[Telangana]], [[Kerala]] and [[Tamil Nadu]]
| creator =
| course =
| served = Hot or Cold
| main_ingredient = Wheat flour, sugar, maharastra, ghee, jaggery
| variations =
| calories =
| other =
|type=}}
[[File:Making of holige.JPG|thumb|The preparation of holige]]
[[File:Bele Obbattu.JPG|thumb|[https://www.marathicorner.com/2020/03/puran-poli-recipe-in-marathi.html Puran poli recipe marathi] (chana dal puran poli) or bele obbattu|alt=]]
[[File:Obbattu.jpg|thumb|Obbattu]]
'''Puran poli(पुरणपोळी)/Holige(ಹೋಳಿಗೆ)/Obbattu/Bobbattu''' is an [[Indian sweet]] [[flatbread]] that originates from Maharashtra and southern India.

== Names ==
The various names for the flatbread include ''bobbattu'' or ''baksham'' or ''oliga'' in [[Telugu language|Telugu]], [[Andhra Pradesh]] ''holige'' or ''obbattu'' in [[Kannada]], {{transl|gu|puran puri}} or {{transl|gu|vedmi}} in [[Gujarati language|Gujarati]], ''puran poli'' (पुरणपोळी) in [[Marathi language|Marathi]], ''payasabolli'' or simply bolli in [[Malayalam]] , ''poli'' or {{transl|ta|uppittu}} [[Tamil language|Tamil]], ''bhakshalu'' or ''pole'' or ''polae'' in [[Telugu language|Telugu]], [[Telangana]] and ''ubbatti'' or simply ''poli'' in [[Konkani]].<br />
It is usually served with paal payasam in meals and feasts in [[Kerala]] and [[Tamil Nadu]].

== History ==
Its recipe (as ''bakshyam'') is mentioned in ''Manucharitra'', a 14th-century Telugu encyclopaedia compiled by [[Allasani Peddana|Allasani Peddanna]] hailing from present-day Andhra Pradesh.<ref>{{cite book |author=K.T. Achaya |title=The Story of Our Food |url=https://books.google.com/books?id=bk9RHRCqZOkC&pg=PA85 |year=2003 |publisher=Universities Press |isbn=978-81-7371-293-7 |page=85 }}</ref>
Bhavaprakash and Bhaishajya Ratnavali written by Govind dasa states recipe while explaining as part of Ayurvedic preparations.<ref>{{cite web |last1=मनोहर |first1=विष्णू |title=पुरणपोळी |url=https://maharashtratimes.com/lifestyle-news/relationships/survival/articleshow/65997168.cms |website=maharashtratimes.com |access-date=19 March 2021}}</ref> There are other Sanskrit references to the 12th-century texts written by King Someshvar of Southern India.<ref>{{cite web |title=इतिहास खाद्यपदार्थाचा |url=http://prahaar.in/%E0%A4%87%E0%A4%A4%E0%A4%BF%E0%A4%B9%E0%A4%BE%E0%A4%B8-%E0%A4%96%E0%A4%BE%E0%A4%A6%E0%A5%8D%E0%A4%AF%E0%A4%AA%E0%A4%A6%E0%A4%BE%E0%A4%B0%E0%A5%8D%E0%A4%A5%E0%A4%BE%E0%A4%9A%E0%A4%BE-8/ |website=prahaar.in/ |publisher=prahaar.in/ |access-date=19 March 2021}}</ref>

==Ingredients==
Holige is made from [[Garbanzo bean|senaga pappu]], plain flour (wheat flour), [[jaggery]] or [[sugar|cane sugar]], [[cardamom]] powder and/or [[nutmeg]] powder, [[ghee]] and water. Sometimes [[pigeon pea]] is used in [[Gujarat]]. It is commonly used in the state of [[Karnataka]] and Tamil Nadu as well. In Andhra Pradesh and other places, [[Mung bean|pesara pappu]], [[garbanzo bean|chickpea]] (senaga pappu) or a mix is used. Other ingredients that may or may not be used are: nuts, dates, and turmeric powder.<ref>{{Cite web|url=https://www.vegrecipesofindia.com/puran-poli-recipe/|title=Puran Poli|date=9 September 2012|website=Dassana's Veg Recipes}}</ref><ref>{{cite web | url=https://www.sanjeevkapoor.com/recipe/Puran-Poli.html | title=How to make Puran Poli | publisher=Sanjeev Kapoor Recipes | access-date=16 August 2020 }}</ref>

== Nutritional value ==

The predominant ingredients are chana, plain flour, jaggery or sugar.

1. ''Chana'':
It is a variant of chickpea. It provides [[dietary fiber|fiber]], is a major source of [[protein]], may help reduce [[cholesterol]] and also contains [[zinc]], [[folate]] and [[calcium]].<ref>{{Cite web|url=http://healthytips-foryou.blogspot.com/2014/11/health-benefits-of-chana-dal.html|title=Healthy And Nutritious Tips: Health Benefits of Chana Dal|last=S|first=Pooja|date=2014-11-06|website=Healthy And Nutritious Tips|access-date=2017-11-17}}</ref> Toor dal can be used in place of chana dal and it has similar properties as of chana dal.

2. ''Plain flour'', ''jaggery'' or ''sugar'':
These are the major sources of [[carbohydrates]]. While plain flour adds complex carbohydrates, jaggery and sugar are simple carbohydrates.

==Regional variants==
{{more citations needed|section|date=September 2020}}
The method of preparation varies from place to place. There are many varieties of Obbattu including peanut, sugar, coconut, sesame and groundnut flavours. Sometimes grated coconut is added in Konkan, Maharashtra. [[Coconut palm]] [[jaggery]] may be used. Similarly, a mix of sugar and jaggery can be used as a sweetening agent. Normally [[nutmeg]] is used as a flavouring along the coast which is replaced by [[cardamom]] or sometimes both elsewhere. Methods of rolling the stuffed dough also differ. It can be rolled using rice flour which makes the rolling very convenient. In some recipes flour is not used at all; oil or ghee is used to roll it into a flatbread instead. The rolled bread can be roasted with or without any ghee or oil, which sometimes is smeared after its completely cooked. In some places, all-purpose flour dough is used after adding a pinch of turmeric which gives it a traditional yellow color. The dish is produced using a sweet filling inside flour dough. This is then rolled out and cooked on a hot griddle, usually with ghee.<ref>{{cite web|url=http://www.kannadacuisine.com/2008/12/holige-obbattu.html |title=Bele Holige / Obbattu |publisher=Kannada Cuisine |access-date=2012-12-27}}</ref>

The size and thickness of puran puri also vary greatly, in Gujarat where the stuffing used is toor dal, it will be small in size and thickness will be more, whereas in holige with coconut stuffing it will be larger in size and with less thickness.

=== Andhra Pradesh ===
This dish has its origin in Andhra Pradesh. It is popularly called ''bobbattu'' and served on major festive and other occasions. It is one of the sweets of [[Coastal Andhra]]. The stuff used inside the bobbattu varies according the region. It is served hot and eaten by applying a layer of ghee to it. Rava bobbattu is another variant of bobbattu. It is called as ''poli'' in Rayalaseema region of Andhra Pradesh and obbattu in northeast Andhra Pradesh.

=== Karnataka ===
It is a special dish served in the state of Karnataka on all occasions, especially during Yugadhi/Ugadi. Different varieties of holige are served in various parts of Karnataka and the most common is the one prepared with yellow gram and sugar or jaggery and obbattu is also prepared using coconut and sugar as the ingredients.

===Maharashtra===
It is also the special dish of Maharashtra which is prepared on every occasion at every house especially during festivals such as Ganesh Chaturthi and Holi. It is eaten with Basundi, Aamras, Kadhi, Amti, etc. In Pune, Puran Poli is eaten with a variant of Amti (flavored sour curry) known as ''Katachi Amti'' is prepared with the remaining water of Chana Dal used to make Puran. In the Vidarbha region of Maharashtra, in puran poli use Gud For Sweet Taste, it is eaten with Wada - a pakora made of all lentils.
<ref>{{Cite web|url=https://laxmis-puran-poli.business.site/|title=Laxmi's Puran Poli|website=laxmis-puran-poli.business.site}}</ref>

===Tamil Nadu and Kerala===
Opputtu in Tamil Nadu and payasaboli in Kerala is a golden yellow sweet pancake from Tamil Nadu and Kerala. It is eaten during a traditional [[Sadhya]] along with [[Payasam]]. Several varieties of opputtu are prepared including thenga (coconut) boli and {{transl|ta|sharkara}} (brown sugar). Opputtu is especially popular in the southernmost districts of Tamil Nadu and Kerala, India.

Opputtu is eaten mostly after lunch or as an evening snack. It looks like a flattened chapati, is golden yellow, and is popularly sold in trains by hawkers. "Kadambur opputtu" is available in coconut and brown sugar flavours.{{citation needed|date=September 2020}}
"Trivandrum Boli" is also a variety from Kerala.<br />
Varieties of opputtu are available throughout the [[Deccan Plateau|Deccan]] states.

== See also ==
* [[List of Indian breads]]

==References==
{{Commons category|Obbattu}}
{{reflist}}
{{Indian Dishes}}
{{Indian bread}}
{{Flatbreads}}
{{portalbar|Food}}

[[Category:Maharashtrian cuisine]]
[[Category:Tamil cuisine]]
[[Category:Indian breads]]
[[Category:Indian desserts]]
[[Category:Gujarati cuisine]]
[[Category:Flatbreads]]
[[Category:Sweet breads]]
[[Category:Roti]]
[[Category:Andhra cuisine]]
[[Category:Rayalaseema]]