Karnataka's obbattu and Maharashtra's puran poli are the same idea with one difference, and the difference is coconut. It goes into the obbattu filling alongside the chana dal and jaggery, and Maharashtra leaves it out entirely.
Obbattu is also rolled thinner, traditionally on a greased banana leaf rather than a board. Thin enough that the filling shows through in patches and the whole thing turns translucent when it hits the hot tawa.
Two hours of resting for the dough. There is no version of this that works without it.
Everything you need for this recipe is on the shelf at One Place Bazaar, delivered to all 32 counties. See the rest of our Ganesh Chaturthi recipes.
