Groundnut Holige or Peanut Pancake


Hollige or the Obbattu is the traditional sweet of South India. In that Groundnut hollige is North Karnataka special. Notice this sweet is not made from sugar but from jaggery. Peanut and jaggery together gives the cells energy building capacity in the body. So this is given often to the growing children. Making this peanut hollige is an easy task. When you devour it hot it gives a different taste craving for more. Once cooled, this hollige can be stored for 15 days.

Groundnut or Peanut Holige
Groundnut or Peanut Holige
Peanut Pancake Ingredients:

  • Peanut or Groundnut – 1 cup
  • Jaggery – 3/4 cup
  • Maida / All Purpose Flour – 1 and 1/4 cup
  • Salt

Preparation Time : 30 mins

Resting of dough : 1 hr

How To Make Peanut Pancake or Groundnut Obbattu/Holige :

For Outer covering:

Mix Maida and a little Salt in a vessel. Add water to it and make a smooth dough like you would for Naan or Kulcha. Keep aside for 1 hour.

For Stuffing:

  1. Fry the Peanut without oil in a tawa. After removing from heat, leave it aside for 10-15 min to cool.
  2. Remove the brown outer covering with hand. Grind it in a mixer grinder and make it powder. It’s preferable to not make it too smooth.
  3. Add powdered Jaggery to peanut powder and mix well. If this mixture forms lumps, grind it in a mixer grinder. It may stick sometime to the jar and hence you will need to remove by hand from the jar and keep this mixture aside.

How to make Holige:

  1. Take a small ball of Maida dough. Roll it out like you would for a small Poori. Hold it in hand and fill the Peanut-Jaggery mixture and close it with the remaining Maida dough. Just like you would for any normal Holige filling, make this a small ball and roll it out with rolling stick about 6 inches wide. Heat the Non-stick pan, place the rolled Holige to be baked on the pan. Bake both the sides with low flame until it turn golden brown.
  2. You can keep this holige for 15 days without losing much taste. When ready to serve, you can reheat, spread ghee on it for additional taste. It is quite tasty; popular in North Karnataka. The holige is also a bit crisp like papad.


  1. Hai hema madam thank you for giving such a great information about veg varieties and the mistake I found is groundnut hobbatlu is actually called as “bobbatlu”

  2. Hi Hema,

    All the receipes are excellent. Please consider one suggestion, can you also mention for this quantity can be served for how many approximately? in all your blogs.




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