Indulge in the heavenly flavors of Obbattu recipe, a traditional South Indian sweet flatbread, known for its delectable taste and aromatic spices. This unique recipe combines the richness of chana dal (Bengal gram) filling with a thin, crispy outer layer, creating a sumptuous experience that will leave your taste buds craving for more. Follow along for a high-volume keyword-packed Obbattu recipe that will take your culinary journey to new heights.
Ingredients:
For the Outer Layer (Obbattu Dough):
- 1 cup maida (all-purpose flour)
- A pinch of turmeric powder
- A pinch of salt
- 2-3 tsp ghee (clarified butter)
- Water, as needed
For the Filling (Chana Dal):
- 1 cup chana dal (Bengal gram)
- 1 cup jaggery, grated
- 1/2 tsp cardamom powder
- A pinch of nutmeg powder
- A pinch of salt
Instructions:
- Start by preparing the filling. Rinse the chana dal thoroughly and pressure cook it with enough water until it becomes soft and easily mashable.
- Drain any excess water from the cooked chana dal and let it cool.
- Grind the cooked chana dal into a smooth paste without adding water. It should be a thick, smooth consistency.
- In a separate pan, add the grated jaggery and a little water. Heat it on low heat until the jaggery melts completely and forms a syrup. Strain to remove any impurities.
- Add the ground chana dal paste to the jaggery syrup and mix well. Cook this mixture on low heat, stirring continuously until it thickens and leaves the sides of the pan. This is your Chana Dal filling. Add cardamom powder, nutmeg powder, and a pinch of salt to it. Let it cool.
- Now, let’s prepare the Obbattu dough. In a mixing bowl, combine maida, a pinch of turmeric powder, a pinch of salt, and ghee. Gradually add water to knead the dough. It should be soft and pliable. Cover it with a damp cloth and let it rest for 30 minutes.
- Divide the dough into equal-sized balls and chana dal filling into equal portions.
- Take a dough ball and flatten it into a small disc. Place a portion of the chana dal filling in the center.
- Carefully seal the edges of the dough, ensuring the filling is completely enclosed.
- Roll out the filled dough ball into a thin, circular Obbattu using a rolling pin. Make sure it’s not too thin, as it might tear.
- Heat a griddle (tava) over medium heat. Place the rolled Obbattu on it and cook until both sides turn golden brown, applying ghee as needed.
- Repeat the process for the remaining dough and filling.
- Serve the warm and crispy Obbattu with a dollop of ghee or a scoop of vanilla ice cream for an extra indulgence.
सामग्री:
बाहरी परत (ओबट्टु आटा):
- 1 कप मैदा (ऑल पर्पस फ्लोर)
- एक चुटकुला हल्दी पाउडर
- एक चुटकुला नमक
- 2-3 छोटे चम्मच घी (क्लैरिफाइड बटर)
- आवश्यकता के हिसाब से पानी
भरपूर्ति (चना दाल):
- 1 कप चना दाल
- 1 कप गुड़, कद्दूकस किया हुआ
- 1/2 छोटा चम्मच इलायची पाउडर
- एक चुटकुला जायफल पाउडर
- एक चुटकुला नमक
निर्देश:
- पहले भरपूर्ति तैयार करने के लिए चना दाल को धूस लें और पर्सिचर कुकर में पानी के साथ तब तक पकाएं कि यह नरम हो जाए और आसानी से मैश किया जा सके।
- पके हुए चना दाल से किसी भी अतिरिक्त पानी को निकालें और इसे ठंडा होने दें।
- चने दाल को बिना पानी डाले गाढ़ा पेस्ट में पीस लें। यह एक गाढ़ा और गले में हलका पेस्ट होना चाहिए।
- एक अलग पैन में, गुड़ और थोड़ा पानी डालें। इसे धीमी आंच पर गरम करें जब तक गुड़ पूरी तरह से पिघलकर एक चाश बनाता है। किड़नी के छलने के लिए बचाने के लिए।
- गुड़ की चाश में पीसा हुआ चना दाल पेस्ट मिलाएं और अच्छी तरह से मिलाएं। इस मिश्रण को धीमी आंच पर पकाएं, बार-बार छलने तक, जब तक यह गाढ़ा नहीं हो जाता और पैन के किनारों को छोड़ देता है। यह आपका चना दाल भरपूरता है। इसमें इलायची पाउडर, जायफल पाउडर, और थोड़ा सा नमक जोड़ें। इसे ठंडा होने दें।
- अब हम ओबट्टु आटा तैयार करने के लिए शुरू करते हैं। मिक्सिंग बाउल में मैदा, एक चुटकुला हल्दी पाउडर, एक चुटकुला नमक, और घी को मिलाएं। धीरे-धीरे पानी डालते हुए आटा गूंथें। यह मुलायम और बेंदु बनना चाहिए। इसे एक गीला कपड़े से ढ़ककर दें और इसे 30 मिनट के लिए रख दें।
- आटे को बराबर-बराबर के गोलियों में और चना दाल भरपूरता बराबर-बराबर के हिस्सों में बाँट लें।
- एक आटे की गोली लें और इसे छोटी दिस्क में फ्लैट करें। केंद्र में एक हिस्सा चना दाल रखें।
- ध्यानपूर्वक डो ह के किनारों को बंद करें, सुनिश्चित करें कि भरपूर्ता पूरी तरह से बंद हो जाता है।
- बनाई गई डो ह की मोटी, गोलियों में बनाने के लिए फ्लैट करें, एक रोलिंग पिन का उपयोग करके। यह इतनी पतली नहीं होनी चाहिए, क्योंकि यह चीर सकती है।
- मध्यम आंच पर एक ग्रिडल (तवा) गरम करें। बनाई गई ओबट्टु को उस पर रखें और दोनों ओर से सुनहरा होने तक पकाएं, आवश्यकता होने पर घी लगाएं।
- शेष आटे और भरपूर्ति के लिए इस प्रक्रिया को दोहराएँ।
- गरमा गरम और कुरकुरी ओबट्टु को एक चम्मच घी या एक चम्मच वनीला आइसक्रीम के साथ परोसें, जिससे आपका आत्मभ्रम और बढ़ा दें।
| Ingredient | Calories (Approx.) |
|---|---|
| Maida (All-Purpose Flour) | 364-384 calories |
| Turmeric Powder | Negligible calories |
| Salt | Negligible calories |
| Ghee (Clarified Butter) | 45-50 calories |
| Chana Dal (Bengal Gram) | 360-370 calories |
| Jaggery | 384-400 calories |
| Cardamom Powder | Negligible calories |
| Nutmeg Powder | Negligible calories |
Please note that these calorie values are approximate and can vary based on the specific brands and quantities of ingredients used in the recipe. The total calorie count for the entire recipe will depend on the portion size and the number of Obbattu prepared.
What are the main ingredients for making Obbattu?
The main ingredients for Obbattu include all-purpose flour (maida), chana dal (Bengal gram), jaggery, ghee (clarified butter), and spices like cardamom and nutmeg
Is Obbattu a sweet or savory dish?
Obbattu is a sweet dish. It is a popular dessert in South India and is enjoyed during festivals and special occasions.
How is the chana dal filling prepared?
The chana dal filling is made by cooking chana dal until it’s soft, grinding it into a smooth paste, and then mixing it with melted jaggery. The mixture is further flavored with cardamom and nutmeg.
Can I make Obbattu with whole wheat flour for a healthier version?
Yes, you can substitute whole wheat flour for all-purpose flour to make a healthier version of Obbattu. It will have a nuttier flavor and be higher in fiber.
Are there variations of Obbattu with different fillings?
Yes, there are variations of Obbattu with different fillings. Some people use coconut and jaggery, while others use lentils or a combination of various lentils and spices for the filling.
can I store leftover Obbattu?
Yes, you can store leftover Obbattu in an airtight container at room temperature for a day or two. If you want to store it longer, you can refrigerate it for up to a week. Reheat it on a griddle or in a microwave before serving.
Can I serve Obbattu with any accompaniments?
Obbattu is often served with a dollop of ghee (clarified butter) or a scoop of vanilla ice cream for an extra indulgent experience. Some people also enjoy it with coconut chutney.
Is Obbattu gluten-free?
No, Obbattu is not gluten-free because it is made with all-purpose flour (maida), which contains gluten. If you need a gluten-free version, you can try using gluten-free flour blends as a substitute.
Is Obbattu vegan?
Obbattu is typically not vegan because it contains ghee (clarified butter). However, you can make it vegan by using plant-based ghee or vegetable oil instead of traditional ghee.
Can I make a savory version of Obbattu with a different filling?
While Obbattu is traditionally sweet, you can experiment with savory fillings if you like. For a savory version, you can use a mixture of spices, cooked lentils, and vegetables as the filling.
Can I freeze Obbattu for longer storage?
Yes, you can freeze Obbattu for longer storage. Wrap individual Obbattus in plastic wrap or foil and place them in an airtight container or freezer bag. They can be frozen for several months. To use, thaw them in the refrigerator and reheat as needed.
What is the significance of Obbattu in South Indian culture?
Obbattu is considered a symbol of celebration and togetherness in South Indian culture. It is often prepared during festivals and special occasions to bring family and friends together for joyful moments.
Keto Delight: Low-Carb Obbattu – Sweet Indulgence, Guilt-Free!
To make a keto-friendly version of Obbattu, you’ll need to make some substitutions to reduce carbohydrates and increase healthy fats. Here’s a keto-friendly Obbattu recipe:
Ingredients:
For the Outer Layer (Keto Dough):
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup psyllium husk powder
- A pinch of salt
- 2-3 tbsp coconut oil (or ghee for a non-vegan version)
- Water, as needed
For the Filling (Keto-Friendly Sweetener and Nut Filling):
- 1 cup finely chopped nuts (almonds, walnuts, or pecans)
- 1/4 cup powdered erythritol or stevia (keto-friendly sweetener)
- 1/2 tsp cinnamon powder
- A pinch of nutmeg powder
- A pinch of salt
Instructions:
For the Outer Layer (Keto Dough):
- In a mixing bowl, combine almond flour, coconut flour, psyllium husk powder, and a pinch of salt.
- Gradually add coconut oil (or ghee) and mix until it resembles coarse crumbs.
- Slowly add water and knead the dough until it’s pliable and holds together. It should not be too sticky.
- Divide the dough into small, equal-sized balls and set them aside.
For the Filling (Keto-Friendly Sweetener and Nut Filling):
- In a separate bowl, combine the finely chopped nuts, powdered erythritol or stevia, cinnamon powder, nutmeg powder, and a pinch of salt. Mix well.
- Taste the filling and adjust the sweetness according to your preference by adding more sweetener if needed.
Assembling and Cooking:
- Take one of the keto dough balls and flatten it into a small disc.
- Place a portion of the keto-friendly nut filling in the center.
- Carefully seal the edges of the dough, ensuring the filling is completely enclosed.
- Roll out the filled dough ball into a thin, circular Obbattu using a rolling pin. Make sure it’s not too thin, as it might tear.
- Heat a griddle (tava) over low to medium heat. Place the rolled keto-friendly Obbattu on it and cook until both sides turn golden brown, applying a small amount of coconut oil as needed.
- Repeat the process for the remaining dough and filling.
- Serve the warm and crispy keto-friendly Obbattu with a dollop of sugar-free whipped cream or keto-friendly ice cream for an indulgent keto dessert.
By using almond and coconut flours instead of all-purpose flour and a keto-friendly sweetener, you can enjoy a low-carb, keto-friendly version of Obbattu without sacrificing flavor.