Monday, April 9, 2012




Channa dal  - 1 cup

Jaggery  - 1 cup

Cardamom - 5 to 6

Coconut -  2 tbs (shreded)

Maida -    1 and 1/2 cups

Turmeric  -  a pinch

Oil -  4 tbs

Salt  -  to taste

Cook Channa dal  with a pinch of salt and  turmeric in a pressure cooker. Drain all the water.

Just mash the  dal   with  jaggery , shreded coconut and cardamom powder.

Make a smooth dough  with   maida , salt , oil and water.   

Cover and keep the dough  aside for 1 hour.
Take a ball of dough and spread with hand.

Keep a ball of channa mixture and cover with the dough and seal the ends 

Apply oil to a plastic paper, keep the ready ball on it and roll it gently  like chappathi 

The plastic and oil,  prevents  the dough from sticking. 

Roast  with ghee on  a  hot  non  stick  pan  at  medium heat  

till  the both sides  get  golden brown in colour.

Obbattu is ready to serve...

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