OBBATTU

                          OBBATTU

Obbattu is generally prepared for special occasions and festivals. There are many varieties of Obbattu. The dish is produced using a sweet filling inside a flour dough. This is then rolled out and cooked on a hot tawa. Obbattu was originated in Karnataka and it is referred in Manasolasa a Sanskrit encyclopedia written in 12th century during the rule of Someshwara 3rd.

Ingredients

For Kanaka/Dough

Self raising flour                       300 gram's

Rava/Sooji (chiroti rava)         100 grams
Turmeric                                     ½ tsp

Salt                                              ½ tsp

Water                                          As required
Oil                                                50 to 70 ml

For Hoorna/Filling

Water                                      1 ½ liter

Toor dal                                  300 grams

Turmeric powder                   ½ tsp

Oil                                            1 Tbsp
Jaggery (powdered)              300 grams

Coconut (grated)                   1 small
Cardamom pods (powder)   2 No

Method

Kanaka/Dough

In a mixing bowl add maida/self raising flour, sooji, salt and turmeric and mix it well without any lumps, now add water as required and make a soft dough (dough should be more moisture than the usual roti/chapathi dough) now add 50 to 70 ml of oil and mix it once. Close a lid and let it rest for about 3-4 hours.

(Note : resting is important as it will absorb the oil and double in the size)

Hoorna/Filling

In a heavy bottom pot add around 1.5 liter of water and bring it to boil in medium flame, now add Toor dal, turmeric powder and 1 Tbsp of oil in low flame cook it till the Toor dal is cooked around 90%. Keep skimming the impurities on the top. (Note : Toor dal should not be cooked completely) now switch of the heat and using a strainer separate the excess water and keep the water to make Saaru.

After straining the water keep it in low flame now add jaggery and mix it well. Now add the grated coconut and stir till the mixture combine. (Keep stirring occasionally) when the mixture starts to turn to bright color it indicates every thing is cooked completely. (The mixture should contain 10% of moisture) now switch off the heat and let it cool in normal temperature. Grind the mixture in a grinder to make smooth paste without adding any water. Now powder two cardamom and mix it with hoorna using your hand.

Obbattu

Place a tawa in low flame add around 1tsp of oil around it. Take a butter paper or any thick sheet and smear some oil to it. Now take a small amount of kanaka and spread it on the sheet as big as your palm. Now place a ball of hoorna at center and cover it completely. Now flatten it with your hand like chapatti and put it on tawa. Add 1 tsp of oil around it and let it cook for 3-4 minutes so the colour turns into golden brown, now turn the obbattu on the other side add 1 tsp of oil and cook it for 3-4 minutes. 

Serve hot obbattu with ghee and cold obbattu with hot milk.

Video click here