Obbattu or Pooran poli

Obbattu recipe or Pooran poli or sweet lentil filled pan cakes recipe

Indian sweets has many varieties and variants....and each festival calls for different type of sweets and savouries. One such dish is Obbattu or pooran poli made for Ugadi in Karnataka.

We love this sweet and it's special to the families here as it's of a high standard accordingly when we serve this to guests.

It's a little lengthy process and tedious for a first timer but worth the effort.

Ingredients:

Filling:

1 cup toor dal 

1 cup jaggery powder 

fresh coconut grating 1/2 cup

cardamom 2/3

Water to boil the toor dal 

For dough:

Maida 1 cup 

a pinch of salt and a pinch of turmeric 

Oil as required - 1/2 cup and 1/2 cup

water as required 

Method:

Firstly boil water in a thick bottom pan and add toor dal and cook almost until 3/4th done...press between fingers to see if it's getting just mashed. Don't overcook.

Strain the dal at this stage and separate water and keep aside. Then and add coconut grating, jaggery powder and cardamom to the dal, put it on stove and mix well to cook nicely until dal is done and the water evaporates to form a mixture.

Cool this and grind/blend smoothly and your filling is ready.

For the dough, in a large bowl mis maida, salt, turmeric and water little by little to form a soft smooth dough, softer than your poori dough.

Then smear oil on dough, cover with wet cloth and keep aside for an hour.

Then again add little 1/4 oil and knead well to form a pilable dough, which is stretching. Keep covered again for another 1 hour.

Now the time is to prepare obbattu.

Take the filling and make large balls of table tennis size ball. Make few and keep aside.

Take a butter paper cut into squares and apply oil, pinch little dough and spread in your hands and put filling and make a round ball... similar to aloo parata. And then on the butter paper pat with your hands to make obbattu like Paratha or use the chapati make to do the same.

Heat a tawa and put little oil, spread it and then put obbattu and cook on medium flame until the color changes on top and then flip to cook on other side. After done take it on plate and cool it before you told. And serve hot with ghee or hot milk.

Repeat with the left over filling and dough.