Ingredients:
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
Method:
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...
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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