- 2 cups Chana dal
- 2 cups All purpose flour
- 2 cups Jaggery powdered
- 4 Cardamons whole
- 1/4 tsp Turmeric powder
- 1 pinch Salt
- 1 cup Oil
- 1 Ziplock bag
- Ghee
Method:
- Add all purpose flour, turmeric power, salt and water in a bowl and make a soft sticky dough.
- Add 1/2 cup of oil to it and knead well. the dough will absorb all the oil.
- Close the lid and leave untouched for about 4-5 hours.
- The oil will start oozing out.
- Now wash the chana dal and cook with plenty of water on a stove top.
- Do not pressure cook.
- Cook until the dal is just cooked, when pressed with finger it should break, do not over cook.
- Strain all the water and make rasam with this water.
- Now allow the dal to cool down.
- In a mixie jar add the chana dal, cardamons and add jaggery little by little.
- Grind to a fine paste. Adjust the jaggery so that the dal does not become loose.
- Transfer to a bowl and divide into small equal balls. This is called Puran.
- Place a large ziplock on a clean flat surface.
- Spread oil on it.
- Now knead the dough well and take small portion of it.
- Flatten it on the ziplock sheet with fingers.
- Place puran in the center and stretch the dough to the center and cover the puran.
- Now add a tsp of oil on top of it and flatten with finger to form a thin dics shape.
- Heat the pan, gently place the flatten puran poli on the hot pan.
- Now fry them like chapatis. Do not flip often.
- Repeat with the other purans.
- Serve hot with ghee or cold with hot milk.
- Enjoy this delicious Obbattu.
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