Monday, January 26, 2009



Maida 120 ml
Channadal 60 ml
Coconut grated- 45 ml
Jaggery powdered- 60 ml
Oil and ghee for smearing, cooking
A pinch each of salt and turmeric powder
A pinch of cardamom powder


Take maida in a bowl, add salt and turmeric powder, 2 spoons of oil and mix well. Add water and make a pliable dough. Pour two teaspoons of oil over the dough and let it soak for an hour at least.

Soak channa dal in water for 30 minutes and then pressure cook. Drain and grind in mixer till powdery.

Heat jaggery with a spoon or two of water in a pan, add coconut, channa dal powder and cardamom and keep mixing until a homogeneous mass is formed. Take care not to let the jaggery burn. If needed a little ghee can be used. Cool and divide it into 10 balls for filling.

Divide the dough also into 10 balls. Take one ball of dough and pat it with hand on a plastic sheet smeared with oil into a 3? diameter circle. Put one ball of filling. Bring the edges of the dough over the filling and fully cover it. Pat this ball into a 5? circle using oiled fingers or use a flat bottomed cup to press and make the obbattu. Heat a tawa. Take the made obbattu carefully and cook on both sides on the tawa using a little ghee. Repeat with the rest of the balls of dough/ filling. Spread a little melted ghee when serving.

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