Obbattu

Obbattu - Obbattu is similar to poli of tamilnadu in its preparation. Obbattu is a flat bread with sweet coconut or dal filling. The sweet mixture is covered with the dough, rolled out and cooked in a hot griddle. Obbattu is usually prepared during the festival time in all parts of Karnataka, Maharashtra. I remember my neighbour who was a kannadiga preparing obbattu during ganesh chaturthi and sankaranti and of course sharing it with me.

Ingredients:

Flour: Generally All purpose flour is used. I'm using pro nature's maida. Wheat flour can also be used in the place of maida.

Spice Powders: Turmeric powder, fine pink salt, cardamom powder is used.

Lentils: Chana dal is used.

Sweeteners - Jaggery is used. Sugar can also be used.

Oils and fats: Sesame oil and ghee is used. Any neutrally flavoured oil can also be used. Sesame oil adds flavour to the obbattu.

Method:

Prepare the dough.

Rest the dough.

Cook chana dal.

Grind the ingredients for filling.

Cook the filling.

Place the filling inside the dough.

Roll out.

Cook.

Variations:

Tuvar dal can be used in the place of chana dal.

Vegan:

Use only sesame oil for making the dish.

Equipments used: Tawa, rolling pin, board, wide mouthed bowl, pressure cooker, blender.

Pre - Preparation:

Rinse the dal in water and soak the dal for an hour in water

Recipe:

Obbattu

Indian flat bread with sweet dal filling

Total time taken - 1 hour resting time + 30 minutes cooking time.

No.of servings - 4

1 cup = 240 ml

Ingredients with measurements:

For the outer dough:

Maida - 1 cup

Salt - a pinch

Turmeric powder - a pinch

Sesame oil - a tsp

Water - to make the dough.

For the Filling:

Chana dal - 3/4 cup

Cardamom powder - 1/2 tsp or

Cardamom pods - 1

Jaggery - 1 cup

Ghee - 2 tbsp

Water - a tbsp

Directions:

1. Take APF in a wide mouthed bowl. Add, water salt and oil.

2. Knead well. DO not make a tight dough.

3. Allow to rest for an hour.

4. Cook chana dal till it softens. Do not mash.To check it it is done, pinch the dal, if it becomes powdery, then it is done. Alternatively you can pressure cook the dal for for 2 whistles.

5. Drain the water. Use it for making obbattu saar.

6. Take chana dal, cardamom(if using pod) in the blender. Blend it coarse. Do not make a paste.

7. Heat ghee in a kadai. Add jaggery, and a tbsp of water.

7. When jaggery melts completely, filter the impurities. Add coarsely ground chana dal (if using cardamom powder, add at this stage).

8. Allow till everything combines and becomes a single mass.

8.1 Alternatively grind the jaggery along with chana dal and saute the mixture in ghee till they thicken  and  become a single mass.

9. Allow to cool down.

10. Take the dough. Divide it into 4 portions.

11. Flatten the dough and place the filling.

12.Close the sides of the dough such that the filling does not fall out and roll out the dough

13. Heat tawa and cook the stuffed rotis till dark spots appear on either sides.

14. Smear ghee on both sides and serve.

Notes:

• Traditionally chirotti rava is used for making the obbattu. Chirotti rava is fine rava variety.  A combination of maida and chirotti rava can also be used. For every cup of maida, use 1/4 cup of chirotti rava to make the dough according to the instructions. If using normal rava, add a tbsp while making the dough(optional).
• Resting time of atleast 30 minutes is required for the dough to become soft and elastic.