Obbattu

Obbattu is a sweet dish from Karnataka. Mom and dad stayed a couple of years in Bangalore. That's when Mom picked up this recipe from her friends. It requires a little tedious preparation, but the end result is worth it. Also, you can store the flour-jaggery mix in the refrigerator for a few days.

Ingredients are :

Toor dal - 2 cups

Bengal gram dal - 1 cup

Coconut - 1 medium size

Organic jaggery - 100 gms

Cardamom - 5 pods

Vegetable oil or ghee - 1/4 cup

All purpose flour - 3 cups

Turmeric powder - a pinch

Method :

Cook toor dal and bengal gram dal separately. Grate coconut and grind into a paste.

Smooth both dals together into a paste.

Powder jaggery and add little water. Keep on stove. When it melts, take away from flame. Allow to cool. Pass it through a sieve to remove hard pieces.

Place a heavy bottomed pan on stove. Add the pastes and mix together. Keep stirring as it heats. When the water evaporates and the mixture reduces into a smooth paste, add powdered cardamom. Mix. Allow to cool.

Combine flour and turmeric powder. Add 2 Tbsp of oil or ghee. Mix. Add water to make a dough (like for chapati). 

Make two lemon sized balls, one made from flour dough and the other of the dal mixture. Flatten the dough ball into a small circle. Place the dal ball inside and cover well with the dough.

Take a plastic sheet and apply oil. Place the ball on it. With a roller pin, roll and flatten it. 

Place a frying pan on stove. Apply ghee. When it becomes hot, place the flattened dough and cook.

Recipe from Mom