Comments on: Coconut roti (Kayi holige/obbattu or Narla ubbatti)

By: Shilpa

Shilpa — Fri, 23 Oct 2009 14:28:55 +0000

Sorry, I don’t know what is bluish black khus khus, I have always used this khus khus. It is called poppy seed/khus khus in Indian stores.

By: rangoli

rangoli — Fri, 23 Oct 2009 14:17:06 +0000

This looks like a delicious recipe! I just have one question, it looks like your khus khus is white…I have only every seen blueish-black. Do you know if the taste will be the same with black khus khus? Is there any special name I could ask for if I was looking for the white one at my local Desi store?

Thanks,
Rangoli

By: Rajesh

Rajesh — Thu, 06 Aug 2009 07:45:52 +0000

Yesterday was Narial Purnima, hence we thought of making some dish out of Coconut. So I choose this, We prepared with a single coconut and made 7 polis. The aroma of poppy seeds was simply celestial. Thanks and the credit goes to u.

By: JAYALAKSHMI

JAYALAKSHMI — Mon, 03 Aug 2009 07:58:05 +0000

Dear Mam,

Yesterday i tried the recipe of Coconut Obbattu, but as per ur ingredients 1:1 proportionate we used coconut & jaggery. the stuffing was very liquid and unable to make the roti thin it was very thick and while cooking the jaggery started to melt out of the outer layer.

Can u please provide us the correct detail how to prepare thin and soft Coconut Obbattu.

Thanks in advance.

Bye,
Jayalakshmi

Shilpa: The proportions I have mentioned are right. You could have heated it a bit to get it to thicken.

By: saritha d'souza

saritha d'souza — Sun, 26 Jul 2009 10:39:04 +0000

hi here in dubai poppy seeds are not available.can it will b tasty witout this ingredient?

Shilpa: You can leave it out and make it. It tastes great without the seeds too.

By: madhu

madhu — Wed, 25 Mar 2009 03:06:12 +0000

my husband wanted this for ugadi.i found your recipe at exact time.
i tried it today,but i think i over heated the stuffings.it has become hard.no moisture in it.if i break it ,it becomes a dry powdr like.so can i continue doing obettu wth same stuffing,will it come out well?

By: Rupa

Rupa — Thu, 05 Mar 2009 20:15:17 +0000

You have a phenomenal blog. I am from Mysore but left India as a teenager. I absolutely love your detailed recipes and mouthwatering pictures. Thanks for inspiring people like me who love to experiment with new recipes!

By: Shashi

Shashi — Wed, 25 Feb 2009 20:45:09 +0000

Hi Shilpa,

Ever since I got your recipe for Pineapple shira, I have indeed become a great fan of your’s.
And what ever dishes I have tried out till now have come out very well. Whenever I make something delicious, my husband asks “Courtesy Aayi’s recipe?”
I indeed admire your crafts too, about which I will write to you later.

Now, yesterday I was trying out Coconut Roti, but it did not come out soft. I have followed whatever steps that you have mentioned.
After I fried coconut dry and mixed well till jaggery melted, I switched off burner and kept the pan down. Now, my question is should I
immediately put it in mixer to make a coarse powder or should wait till the mixture comes to room temp. I waited till the mixture got cooled down. And then tried to get powder, but I couldnt get coarse powder. It got very dry and hard. So, though I was able to make obbattu, which were tasting good,but it was hard to roll them. And also to eat
Please tell me how to get soft stuffing.

Thanks & Warm Regards,
Shashi

Shilpa: Shashi, I guess the jaggery was cooked for long which made it hard. So next time, do not cook it for long. Remove from heat once the mixture heats up a bit. The mixture is heated to make a uniform mixture only.

By: kavita

kavita — Mon, 23 Feb 2009 07:20:57 +0000

Very good recipe.I like this sweet dish but I haven’t prepare yet. Thank you very much.

By: banumathi

banumathi — Wed, 21 Jan 2009 04:49:58 +0000

please can u give reciep for neer dosa

Shilpa: It is on the site with name “soyi polo” under dosa corner