Obbattu is a traditional flatbread which enjoys popularity in the states of Karnataka, Maharashtra, Gujarat, and Goa. It has a sweet filling inside and is loaded with scrumptious flavors to relish.
Ingredients
For the Outer Cover
1 cup maida / all-purpose flour + 2 tbsp for dusting
3 tbsp chiroti Rava (optional )1/4 tsp turmeric powder
2 tbsp oil
Water as needed to knead the dough
For the Stuffing
1 cup chana dal / Bengal gram
1/2 cup sugar
1/2 cup jaggery
1/2 tsp cardamom powder
Procedure
Take maida and chiroti rava in a bowl, add turmeric powder and mix well.
Add water in a small amount and make a soft dough (make a soft elastic dough)
Add oil to the dough and knead again and rest it for a minimum of 2 hrs in a closed container
Wash chana dal and cook with 2.5 cups water, in the cooker for 3-4 whistles
Once it is cooked, drain all the water (use this water to make rasam)
Grind it into a smooth paste and transfer into a pan
Add sugar and powdered jaggery to the ground paste and cook it till it becomes thick
Add cardamom powder to it and make balls, keep aside
Divide the dough into equal portions and make small balls
Now roll the outer cover ball into a small poori, keep the poor ball in the center of it and seal the stuffing
Dust it with maida and roll it slowly again into a poli and roast it on tava on a medium flame
Roast both sides, transfer it on paper towels
Once it comes to room temperature store it in an airtight container
Serve with fresh ghee.
These last only for 3-4 days. If you want to store it more than that please store in the refrigerator and microwave it before serving.
You can use only sugar or only jaggery.
If the stuffing is sticky then keep it in the fridge for some time and use it.
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