Soft and yummylicious obattu , made with lentils and sweetened with jaggery.
makes 18 medium ones
for the filling
1 cup toor dal
1.5 cups powdered jaggery (depends on sweetness)
1/2 cup fresh coconut
1 teaspoon powdered cardamom
2 teaspoon ghee/clarified butter
for the covering
1/2 cup all purpose flour/ maida
1/2 cup fine semolina
1/4 th teaspoon salt
1/2 teaspoon turmeric
1/2 cup oil
water to kneed dough
- In a pressure cooker , add washed dal and water about 3 cups.
- cook for 2-3 whistles , until soft.
- Use a strainer , to drain the dal.
- The more water gets drained , the faster can the filling be made.
- in a bowl , add the drained dal, jaggery and coconut.
- Rest for 10-15 minutes , it allows more water to release.
- In a nonstick pan , add the mixture and cook while stirring continuously.
- it takes about 20 -25 minutes,depending on the amount of water.
- The filling is fine , when it forms a ball and doesn’t stick to the sides.
- add 2 teaspoons of ghee to give it a shine.
- wet your palms and when you touch the dough , it should not stick to the hands.
- If it does, continue to cook for a few more minutes.
- The colour of the filling depends on the jaggery used. Here I have used organic jaggery and hence the full is dark brown. If you use light colour jaggery, the filling will be light yellow.
- allow the mixture to cool completely.
- make medium sized balls and set aside.
- for the covering, in a bowl add semolina , maida , salt and turmeric.
- dry mix the ingredients and add water as required to make a soft dough.
- pour about 1/4 th cup of oil and make impressions with your fingers . This helps oil to distribute and the dough will not dry out.
- cover and set aside for 2-3 hours.
- after an hour check the dough, if all the oil has soaked up add another 1/4 th cup oil .
- to make obattu , tear a lemon sized dough.
- Place the filling in the centre and close the filling from all sides.
- press by hand and place on a rolling board.
- flatten the obattu , by applying even pressure and making a thin roti.
- the oil in the dough should be enough to roll this. But if the dough is sticking to your fingers, dip your hand in oil and work.
- place the obattu on a hot griddle and cook on both sides.
- use additional ghee while serving.
- the obattu keeps soft even after many hours due to oil in the dough.