KANDHIPAPPU OBBATTU | How to make KANDHIPAPPU OBBATTU

By Sujatha Ratnala  |  1st Nov 2016  |  
5 from 1 review Rate It!
  • KANDHIPAPPU OBBATTU, How to make KANDHIPAPPU OBBATTU
KANDHIPAPPU OBBATTUby Sujatha Ratnala
  • Prep Time

    15

    mins
  • Cook Time

    60

    mins
  • Serves

    10

    People

18

1

About KANDHIPAPPU OBBATTU Recipe

Ugadi or any South Indian festival is not complete without Obbattu. Credits to my mom for sharing her simplified recipe and not very greasy too. The Sweet shops in sklm are my inspiration for their perfect small size and packaging.

KANDHIPAPPU OBBATTU is a popular aromatic and delicious dish. You can try making this amazing KANDHIPAPPU OBBATTU in your kitchen. This recipe requires 15 minutes for preparation and 60 minutes to cook. The KANDHIPAPPU OBBATTU by Sujatha Ratnala has detailed steps with pictures so you can easily learn how to cook KANDHIPAPPU OBBATTU at home without any difficulty. KANDHIPAPPU OBBATTU is enjoyed by everyone and can be served on special occasions. The flavours of the KANDHIPAPPU OBBATTU would satiate your taste buds. You must try making KANDHIPAPPU OBBATTU this weekend. Share your KANDHIPAPPU OBBATTU cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sujatha Ratnala for inputs. In case you have any queries for KANDHIPAPPU OBBATTU you can comment on the recipe page to connect with the Sujatha Ratnala. You can also rate the KANDHIPAPPU OBBATTU and give feedback.

KANDHIPAPPU OBBATTU

Ingredients to make KANDHIPAPPU OBBATTU

  • Makes 40 small Obbattu with medium glass
  • Turdal - 1 glass
  • jaggery - 1 glass
  • maida - 1 glass
  • Chiroti Rava(semolina) - 1/4 glass
  • elachi powder - 1 tsp
  • haldi - 1/4 tsp
  • ghee + oil - around 1 cup

How to make KANDHIPAPPU OBBATTU

  1. FOR THE COVERING
  2. In a wet grinder with chapatti dough attachment, add maida, rava, 1/2 sp salt, 1/2 tsp turmeric powder, 2 tsp oil and mix for 5 minutes. alternatively mix with hand.
  3. Add water little by little till it forms a soft dough around 20 minutes. Cover the lid and allow it to rest for 30 minutes or more in the wetgrinder.
  4. FOR THE FILLING
  5. Depending on the turdal and flame, add around 1 to 1.5 glasses of water to turdal and cook in a cooker for 3 to 4 whistles. It should be well cooked and not liquidy. Mash it with laddle or masher.
  6. In a small pan, add around 1/4 glass water, jaggery and heat in medium falme till it becomes sticky (paakam).. Add the cooked dal, elachi powder and keep stirring till it turns to semi solid or filling consistency..
  7. Allow it to cool. Refrigerate it.. This will further solidify the filling
  8. OBBATTU ROLLING PROCESS
  9. Before starting the obbattu rolling process, put 3 to 4 spoon of oil in the wetgrinder and allow it to mix again.
  10. Take a glazed paper or cut the edges of polythene paper
  11. Take a cup of ghee or ghee plus oil mix.
  12. Divide dough and filling into 3 or 4 portions and keep covered.
  13. Make small ball sized laddoos of filling and covering.
  14. Oil the glaze paper
  15. With hand, stretch the maida ball covering to a small thin chappatti.. Keep filling inside and wrap up like aloo parantha. Maida covering will be stretchy a bit.
  16. Keep the filled ball on the greased paper. Apply little ghee to fingers. Gently tap on the sides and flatten it to medium thickness with fingers. Alternatively roll between 2 greased papers.
  17. On a heated Tawa on medium heat, gently release the obattu and heat till both sides are golden brown.. Add ghee if desired. I do not add at this stage as sufficient oil is already there.
  18. Make the size of obattu as desired.. Big ones are faster to make..
  19. Keep greasing paper as needed and stuff, roll and heat the remaining.
  20. Enjoy them Hot..
  21. Alternatively you can refrigerate excess obbattus and lightly heat before serving. For this, keep glazed paper in between obbattus. This will prevent them from sticking.

My Tip:

I like to make small size obbatus as they come out neater and then I heat 3 to 4 on the tawa simultaneously.. I divide the dough in batches of 4 or 5 and after that fill the entire batch before starting the rolling process.. Makes it less messier..

Reviews for KANDHIPAPPU OBBATTU (1)

Shalini Dubey2 years ago

super yum!
Reply

Cooked it ? Share your Photo