Obbattu is a popular dish made of sweetened flatbreads that is popular in South India. These stuffed flatbreads are a tasty option for the festive season. It is usually made during festivals and special occasions. This puran poli dish is made in the Karnataka style, which is slightly different from the popular puran poli made in Maharashtra and requires less oil.
A sweet, cardamom-scented filling consisting of chana dal or, sometimes coconut is placed within this delicious flatbread. Wheat flour, all-purpose flour, or even a combination of the two, is used to make the outer layer. Chana dal is cooked and used in the stuffing, which is then spiced with cardamom and nutmeg powder and sweetened with jaggery.
Obbattu is typically served warm, with a drizzle of ghee on top. It is often accompanied by a side of coconut chutney, which helps to balance the sweetness of the dish. In addition to being a delicious dessert, obbattu is also a symbol of tradition and cultural heritage. It is a dish that has been passed down through generations and is an important part of many Indian festivals and celebrations. So this festive season try South India's popular Obbattu at home and impress your guests, take a look at the recipe given below:
1. To make the stuffing, first soak the Bengal gram in water for 1-2 hours. Drain the water and pressure cook the dal with enough water for about 3-4 whistles or until it is soft and well-cooked.
2. Drain any excess water from the cooked Bengal gram. Add jaggery and cook on low flame until the jaggery melts and blends well with the dal.
3. Add cardamom powder and ghee to the dal-jaggery mixture. Mix well and cook until the mixture becomes thick and starts leaving the sides of the pan. Turn off the heat and let the mixture cool down.
4. To make the dough, mix wheat flour, oil, salt, and enough water to make a soft and pliable dough. Knead the dough well for at least 5-7 minutes. Cover and keep it aside for 30 minutes.
5. Divide the dough and the stuffing into equal-sized balls.
6. Take one ball of the dough and flatten it on your palm or a rolling board. Place one ball of the stuffing on the flattened dough and close it from all sides, ensuring that the stuffing is completely sealed inside the dough.
7. Flatten the dough ball with the stuffing gently using a rolling pin into a round shape.
8. Heat a tawa or griddle and place the obbattu on it. Cook until brown spots appear on one side, then flip it and cook on the other side until both sides are evenly cooked.
9. Serve Obbattu hot and with a good layer of ghee to it.
How to make Obbattu at home
First, soak the Bengal gram or chana dal in water for one to two hours before making the filling. After draining the water, pressure cook the dal for three to four whistles, or until it is tender and thoroughly cooked.
Jaggery should be added and cooked over a low temperature until it melts and is properly combined with the dal.
To the dal and jaggery mixture, add cardamom powder and ghee. Mix well and simmer until the mixture thickens and begins to pull away from the pan's sides. Remove the mixture from the heat and allow it to cool.
In a mixing bowl, add the maida, turmeric powder, salt, and oil. Mix well. Gradually add water and knead it into a soft and smooth dough. Cover the dough and let it rest for at least 30 minutes.
Divide the dough into equal-sized balls. Take one ball and roll it out into a small disc using a rolling pin and dusting it with a little maida.
Place a small portion of the filling in the center of the disc. Fold the sides of the disc over the filling, covering it completely. Flatten the ball gently with your palm.
Heat a tawa or griddle over medium heat. Place the Obbattu on the hot tawa and cook until it turns golden brown on both sides. Brush a little bit of oil on both sides while cooking.
Remove from the tawa and serve hot. Repeat the process for the rest of the Obbattu. And it is ready to serve.
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