Home / Recipes / Bittergourd Obbattu

Photo of Bittergourd Obbattu by Rajeshwari Shyam Bhat at BetterButter
945
0
5.0(1)
1

Bittergourd Obbattu

Jul-26-2018
Rajeshwari Shyam Bhat
60 minutes
Prep Time
45 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Bittergourd Obbattu RECIPE

People well known about Puran poli or obbattu. Here it is a special and awesome dish, bittergourd obbattu. I know all are surprised, yes really it gives wonderful tastes and good for sugar patients too without all-purpose flour. Here I used jaggery, whole wheat flour and bittergourd as three main ingredients to prepare this. Whole family and neighbors liked it by tasting. It's really not giving so much of bitterness, it is little bitter, sour and more sweet in taste. After this successful attempt, I am much confident of making it larger in quantity in next time during functions also.

Recipe Tags

  • Dessert
  • Healthy

Ingredients Serving: 5

  1. For Kanaka...
  2. Wheat flour 1 cup sieved
  3. Water 1/2 cup
  4. Salt a pinch
  5. Cooking oil 3-4 tsp
  6. For stuffing...
  7. Bittergourd 2 medium sized
  8. Water 2 cup to cook
  9. Ice-cubes 2
  10. Salt 1/4 tsp
  11. Tamarind lemon sized
  12. Water 1/2 cup to soak tamarind
  13. Jaggery syrup 1/2 cup
  14. Coconut gratings 1 cup
  15. Japhal powder 1 tsp
  16. Cooking oil 1/4 cup to grease sheets

Instructions

  1. TO PREPARE KANAKA OR OUTER DOUGH TAKE A CUP OF WHOLE WHEAT FLOUR, A PINCH OF SALT, HALF CUP OF WATER
  2. MAKE A DENT IN THE CENTER AND ADD WATER LITTLE BY LITTLE TO MAKE STICKY DOUGH
  3. ADD 3 TSP OF COOKING OIL, START KNEADING USING THE PALM
  4. KNEAD WELL FOR 5-6 MINUTES, COVER WITH A LID AND LEAVE IT UNTIL STUFFING IS READY
  5. WASH, REMOVE TIP, BOTTOM AND SEEDS OF BITTERGOURD
  6. CHOP INTO LONG STRIPES, THEN SMALL PIECES
  7. ADD IN BOILING WATER
  8. TO REMAIN THE GREEN COLOR ADD 2 ICE-CUBES
  9. COOK IN MEDIUM FLAME, CHECK THE COOKNESS
  10. COOK UNTIL WATER COMPLETELY EVAPORATE OR REMOVE THE EXCESS WATER AFTER WELL COOK
  11. ADD 1 LEMON SIZED JAGGERY SOAKED 1/2 CUP OF WATER
  12. SALT 1/4 TSP
  13. MIX FOR 5 MINUTES IN LOW FLAME TILL ABSORBENT OF TAMARIND SYRUP, TAKE OFF FLAME AND ALLOW IT COOL
  14. ADD IN MIXIE JAR
  15. GRIND SMOOTHLY WITHOUT ADDING WATER
  16. IN BETWEEN MIX IT TO GRIND SMOOTHLY
  17. ADD 1 CUP OF GRATED COCONUT
  18. ADD JAPHAL POWDER 1 TSP AND JAGGERY SYRUP HALF CUP, CONTINUE GRINDING
  19. TRANSFER INTO SAME PAN
  20. SAUTE AND FRY THE GROUND MIXTURE IN LOW FLAME
  21. FRY UNTIL NON-STICKY MASS WITHOUT MOISTURE CONTENT
  22. TRANSFER INTO A PLATE AND ALLOW IT TO COOL
  23. MAKE LEMON SIZED BALLS OUT OF IT
  24. APPLY OIL TO OBBATTU SHEETS
  25. TAKE THE OUTSIDE COVER DOUGH AND MAKE SMALL LEMON SIZED BALLS AND KEEP READY
  26. TAKE A DOUGH BALL, KEEP IN A GREASED SHEET AND SPREAD LIGHTLY LIKE A POORI BY APPLYING OIL TO PALM
  27. TAKE ONE STUFFING BALL, KEEP IN MIDDLE AND COVER WITH KANAKA, SEAL IT SMOOTHLY
  28. KEEP THE SEALED PORTION DOWN, PRESS IT USING HAND AND PAT IT AS MUCH AS POSSIBLE EVENLY
  29. OFTENLY USE OIL AND PAT AS THIN AS POSSIBLE
  30. DIRECTLY INVERT IT OVER THE HOT IRON DOSA TAVA
  31. FLIP AND COOK BOTH THE SIDES IN MEDIUM FLAME TILL OBBATTU COOKS WITH GOLDEN BROWN SPOTS
  32. AFTER WELL COOK REMOVE ON PLATE AND SERVE IT HOT ADDING COCONUT OIL OR GHEE

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Shikha Roy
Jul-27-2018
Shikha Roy   Jul-27-2018

Nice one.

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE