India GOObbattu in Mysore
Obbattu is a festival flatbread, but in Mysore it is made all year, simply because people keep asking for it. Here it goes by its south Karnataka name, obbattu, rather than holige, and it comes warm with a spoon of ghee on top, which in Mysore is not treated as optional.
🥮 Obbattu
A paper-thin flatbread stuffed with jaggery and split gram, rolled so carefully that the filling shows through. Made for festivals, and in Mysore made all year because people ask.
How it's eaten
A spoon of ghee on top while it is still warm is not optional here.
The city's food with veg and non-spicy filters, in the app.
Open in India GOThe Mysore way
The flatbread is the same across Karnataka: chana dal (split chickpeas) cooked soft and ground with jaggery (unrefined cane sugar), often with cardamom or nutmeg, wrapped in dough and rolled so thin that the filling shows through, then toasted on a griddle. In Mysore two habits stand out. It is made all year rather than only for festivals, and a spoon of ghee (clarified butter) goes on top while it is still warm. Eat it while it is warm. The wider family of names, from holige to puran poli, is on the obbattu page.
Where to find it
The India GO guide does not yet name a Mysore counter for obbattu. Ask for it at sweet shops and tiffin rooms. If you are coming from Bangalore or going on there, the city has named specialists: Mane Holige on DVG Road, VV Puram Food Street in the evening and Halli Mane in season, all on the obbattu in Bangalore page. The trip between the two cities is on Bangalore to Mysore.
Ugadi, the obbattu festival
Obbattu is the festive bake of Yugadi (Ugadi), the New Year in Karnataka, when it is made alongside bevu-bella, neem with jaggery. In 2027 Ugadi falls on 7 April. For the rest of the city's table see what to eat in Mysore.
A dish for the spot, not the suitcase
In Mysore obbattu is eaten warm with ghee, so it belongs to the table rather than the suitcase. If you want a sweet to take away, the city's own is Mysore pak: the soft original is sold at Guru Sweet Mart by Devaraja Market, and the guide gives it a few days (see Mysore pak in Mysore). Obbattu itself is vegetarian, with no egg; ghee is among its usual ingredients, so it is not vegan.
❓ FAQ
Is obbattu available in Mysore all year?
The India GO guide says so: it is a festival dish, but in Mysore it is made all year because people ask for it. The guide does not yet name a Mysore counter, so ask at sweet shops and tiffin rooms.
Is it called obbattu or holige in Mysore?
Obbattu, the south Karnataka name. Holige is used mainly in north Karnataka.
How is obbattu eaten in Mysore?
Warm, with a spoon of ghee on top, straight off the griddle.
Is obbattu vegetarian?
Yes, with no egg. Ghee is among its usual ingredients, so it is not vegan.