TENGAI OBBUTTU / KAYEE OBBATTU
Obbuttu / Obbattu is a delicacy prepared on all happy and auspicious occassions. A Ugadi feast or a Chittirai Pirappu (Tamil new year's day ) feast is never complete without the delicious obbuttu / obbattu. It can be relished as it is or with warm milk. Savouring it with payasam /payasa might be a overkill but it is heaven for people with hopeless sweet tooth!
INGREDIENTS FOR FILLING
Coconut gratings - 1 cup
Powdered jaggery - 1 cup
Semolina - 2 tbsps
Cardamom powder - 1 pinch
METHOD
1. Dissolve jaggery in half cup of warm water and strain.
2. Dry roast semolina and keep aside.
3. Grind coconut smoothly sprinkling little water.
4. Cook jaggery water and coconut paste till it becomes thick.
5. Switch off flame and mix in roasted semolina and cardamom powder.
6. Let the poornam / hoorana cool down.
INGREDIENTS FOR THE DOUGH
Maida /Plain flour - 1 cup
Chiroti rave ( very fine semolina ) - 1 cup
Turmeric powder - 1 pinch
Salt - 1 pinch
Cooking oil - 2 tbsps
METHOD
1. Mix maida, chiroti rave, turmeric powder and salt in a bowl.
2. Knead into a soft dough adding water little by little.
3. Add oil and knead again .
4. Cover with a lid and allow it to stand for about 2 hours.
TO MAKE THE OBBUTTU /OBBATTU
1. Take a lemon size ball of dough and flatten it.
2. Take a portion of the filling, make a ball and place it on the flattened dough ball.
3. Pull the edges to seal the filling inside the dough ball.
4.Grease a plastic sheet and place the dough ball with filling on it with its sealed surface down.
5. Cover it with another greased plastic sheet.
7. Roll the dough ball with filling using a rolling pin, into a thin chapati ( flatbread).
8. Heat a greased tava on low fire.
9. Peel the rolled chapati carefully and place it on the tava.
10. Cook the obbuttu/obbattu on both sides ( with or without ghee ) till reddish brown patches appear on the surfaces.
Relish the warm crisp obbuttus/obbattus with payasam/payasa !
Comments
Indian Cuisine