Name: KANDHIPAPPU OBBATTU recipe by Sujatha Ratnala at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10
Ingredients: 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

Instructions

FOR THE COVERING
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.
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.
FOR THE FILLING
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.
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..
Allow it to cool. Refrigerate it.. This will further solidify the filling
OBBATTU ROLLING PROCESS
Before starting the obbattu rolling process, put 3 to 4 spoon of oil in the wetgrinder and allow it to mix again.
Take a glazed paper or cut the edges of polythene paper
Take a cup of ghee or ghee plus oil mix.
Divide dough and filling into 3 or 4 portions and keep covered.
Make small ball sized laddoos of filling and covering.
Oil the glaze paper
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.
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.
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.
Make the size of obattu as desired.. Big ones are faster to make..
Keep greasing paper as needed and stuff, roll and heat the remaining.
Enjoy them Hot..
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.

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