Wishing you all a very HAPPY UGADI.
Obbattu/sweet puran poli is a dish usually prepared in my house for Ugadi and Vara Mahalakshmi festivals . Obbattu can be made with dhal or with coconut and jaggery mix called as kaayi obbattu... will post in that recipe soon. If I have a choice between dhal obbattu and kaayi obbattu - my vote is always for kaayi obbattu. They taste great and also the shelf life is much better than dhal obbattu.
For the cover:
Maida/ All purpose flour - 1 1/2 cups
Salt - a pinch
Turmeric powder - 1/4 tsp
For the stuffing:
Channa dhal - 1 cup
Grated jaggery - 1 cup
Cardamom powder - a pinch
Ghee for applying on top of obbattu
In a mixing bowl take maida, salt and turmeric powder.. mix well ... add 1 tbsp of oil and water ... mix well and make a soft dough... also add a tbsp of oil on top and mix... cover and keep aside.. the more the time it is kept aside, it gets loosened and helps when it is pressed / rolled out. Usually they mix in for the cover first thing in the mroning and then start with other preparations...
Wash and cook channa dhal with water till 3/4 th ... that is dhal should not get mushy ... but when dhal is taken out and pressed, it should get mashed with ease.. drain water(can save the water to add in curries or obbattu saaru) and cool ... later add them in a blender/ mixer and grind to a paste... next add grated jaggery and turn on the mixer... sometimes it blends well.. sometimes it gets stuck... so always try to grate or crush the jaggery well and add ... next add the ground paste to a frying pan and turn on heat and fry in medium flame till it gets thick and can be holded , add cardamom powder and mix... keep aside and cool.
Heat a tawa/ griddle ... take a small lime sized ball of the maida mix( cover mix) and mix gently with your fingers to spread it on a plastic sheet sprayed with some oil... take the same amount of stuffing ball and keep them in the centre... next cover the stuffing by pulling all edges that are out to the centre ... next turn over and press gently to form a thin layer like chapathi/roti shaped... transfer it gently to the tawa and cook both sides till golden brown... remove and apply ghee on top... repeat for the remaining.
Save in 2 or 3 balls of stuffing for your obbattu saaru which will come in my next posting and the drained dhal water.
Obbattina Saaru - Version 2