Hello Reader,
Happy Ugadi. Ugadi is a NewYear for Kannadiga's. We at our Sweet home, celebrated the festival, rejoiced the food and just thought of posting this recipe..
Preparation of this sweet "obbatt" is quiet challenging sometimes. My Grandma was the real expert. I always wish i could reach to her Culinary skills. Now, I would tell you how to prepare obbatt, ofcourse many of you might be well versed at this. suggestions are Welcome too.
This recipe looks lengthy, but it is not actually, I have ellaborated on some tips which am sure will be handy.
1. Pressurise 1/2 cup thoor dhal+1/2 cup Kadale bele in a cooker.
2. Spread the cooked and softened pulses in a broad vessel with holes, so that all the water will be drained out. Perhaps leave it for 15 minutes
3. Mix 1.5 cups of maida with pinch turmeric, pinch salt, sufficient water and make a soft sticky dough. Now start adding oil and mix well and beat it for 3 minutes. Place in a vessel, pour little oil around the dough,close it tight and leave it undisturbed for 3 to 4 hours. That means right immediately after your breakfast you can prepare the dough, so that you can make the obbat by noon
4. Grate 1.5 cups of jaggery(avoid lumps, it should be powder like). Grate 1/2 cup fresh coconut.
5. In a mixer grind the pulses+coconut+jaggery part by part until it is smoothly ground. Do not add water. If unavoidable, add few drops. Finally add the elachi powder. This is called Hoorna or filling
6. If you find the Hoorna to be watery ( pick some hoorna and make a ball. It should easily form a ball without sticking. This is the right consistency), just transfer it to a thick bottom pan or kadai and fry in low flame until it starts bubbling. Now try forming a ball, if its perfect, turn off the flame and allow it to cool.
7. Take a plastic sheet. Apply oil. place a small ball of the maida dough. Place another transparent plastic sheet above it. Spread the dough, while patting over the second sheet. Remove the second sheet, place a lemon sized hoorna. Cover the hoorna all around with the dough. Place back the second sheet. Now start spreading the hoorna ball in to a chapati like size. It should neither be thick nor thin. Try out one or two. YOUR experience is the best Teacher. Just follow it. Once done remove the second sheet and put the first sheet along with the dough upside down on a tawa and cook on very low flame. Change the side. Dont apply oil on either sides, rather when 1 obbat is done, apply oil and then put the second one.
Serve hot with Ghee.
Happy Ugadi. Ugadi is a NewYear for Kannadiga's. We at our Sweet home, celebrated the festival, rejoiced the food and just thought of posting this recipe..
Preparation of this sweet "obbatt" is quiet challenging sometimes. My Grandma was the real expert. I always wish i could reach to her Culinary skills. Now, I would tell you how to prepare obbatt, ofcourse many of you might be well versed at this. suggestions are Welcome too.
This recipe looks lengthy, but it is not actually, I have ellaborated on some tips which am sure will be handy.
1. Pressurise 1/2 cup thoor dhal+1/2 cup Kadale bele in a cooker.
2. Spread the cooked and softened pulses in a broad vessel with holes, so that all the water will be drained out. Perhaps leave it for 15 minutes
3. Mix 1.5 cups of maida with pinch turmeric, pinch salt, sufficient water and make a soft sticky dough. Now start adding oil and mix well and beat it for 3 minutes. Place in a vessel, pour little oil around the dough,close it tight and leave it undisturbed for 3 to 4 hours. That means right immediately after your breakfast you can prepare the dough, so that you can make the obbat by noon
4. Grate 1.5 cups of jaggery(avoid lumps, it should be powder like). Grate 1/2 cup fresh coconut.
5. In a mixer grind the pulses+coconut+jaggery part by part until it is smoothly ground. Do not add water. If unavoidable, add few drops. Finally add the elachi powder. This is called Hoorna or filling
6. If you find the Hoorna to be watery ( pick some hoorna and make a ball. It should easily form a ball without sticking. This is the right consistency), just transfer it to a thick bottom pan or kadai and fry in low flame until it starts bubbling. Now try forming a ball, if its perfect, turn off the flame and allow it to cool.
7. Take a plastic sheet. Apply oil. place a small ball of the maida dough. Place another transparent plastic sheet above it. Spread the dough, while patting over the second sheet. Remove the second sheet, place a lemon sized hoorna. Cover the hoorna all around with the dough. Place back the second sheet. Now start spreading the hoorna ball in to a chapati like size. It should neither be thick nor thin. Try out one or two. YOUR experience is the best Teacher. Just follow it. Once done remove the second sheet and put the first sheet along with the dough upside down on a tawa and cook on very low flame. Change the side. Dont apply oil on either sides, rather when 1 obbat is done, apply oil and then put the second one.
Serve hot with Ghee.
