Bele Obbattu Recipe
- Obbattu Metal Sheet (Secret Tool)
- Pressure cooker
- 1 cup Chana Dal (Chick peas, bele)
- 2 cups Water
- 1.5 tsp Turmeric Powder
- 1 cup Organic Jaggery
- 1 tsp Elaichi Powder (Cadramom)
- 2 cups Maida (All purpose flour)
- 2 tbs Vegetable Oil
- Put the 1 cup chana dal into a pressure cooker and wash it with some water.
- Soak the water out.
- Add 2 more cups of water into the washed 1 cup chana dal.
- Add 1 tsp turmeric powder
- Cook this for 4-5 whistles in the pressure cooker. You should be able to crush the dal easily with your fingers.
- Soak out the entire water from the pressure cooker.
- Add 1 cup organic Jaggery into the cooked dal. (Bele)
- Stir (mix) this dal and jaggery on low flame till the entire jaggery dissolves.
- Now add 1 tsp elaichi (cardamom) powder to this mix.
- Now grind this well in a mixer grinder and make a fine paste of it.
- Time to prepare the dough. Add 2 cups of maida (all purpose flour) into a kadai
- Add 2 table spoons of vegetable oil
- Add 1/2 tea spoon of turmeric powder
- Mis this well with loose hand.
- Start adding water, little by little and keep mixing it till a soft dough is formed.
- Store this dove aside for 1 hour, may be just cover it with a thin cloth. Do not refrigerate.
- Make medium sized dough balls
- Now, fill the grinded dal mix, in the dough balls as shown in the Video.
- To roll very thin and fluffy Obbattu, you can use a Obbattu metal sheet (available on DumSquare.com)
- Apply some cooking oil to the Obbattu sheet and spread it evenly on the metal sheet as shown in the Video.
- Take the Obbattu dough ball and start rolling your Obbattu (See the video)
- Now your Obbattu is ready to be cooked.
- You can easily lift the metal sheet and place your Obbattu on a Tawa.
- Cook both the sides on low/medium flame. You may add a little Ghee while cooking the Obbattu.
- Enjoy your Bele Obbattu recipe. You can use jaggery added milk as a dip for Obbattu for a unique experience.
Where to buy the Metal Obbattu sheet?
You can buy the Metal Obbattu Sheet from DumSquare.com.
What is Obbattu?
Obbattu is a traditional flatbread eaten in parts of Karnataka, Maharashtra, Gujarat, and Goa. The uniqueness of the Obbattu recipe is that it is made by mixing together all-purpose flour, hot water, oil or ghee along with other ingredients found locally.
A dough is formed and then rolled out into thin sheets using a rolling pin to make these flatbreads which are then slathered with ghee on both sides before being cooked over a pan or tawa coated with ghee.
The word Obbattu is derived from the Kannada words “obba” meaning a ‘flour’ and “uttu”, which means a pancake. The term was later adopted by others to refer to this particular flatbread.
Obbattu is cooked without yeast. It can be consumed as a snack or savoury breakfast.
Why you should eat Obbattu?
Obbattu is rich in carbohydrates and hence gives instant energy. It has a high-calcium content, which makes it beneficial to women for bone support.
Obbattu is a traditional Indian sweet dish, made mostly of wheat flour, jaggery and ghee. This makes it one of the healthiest Indian desserts you can eat.
How to store and reheat your Obbattu for later consumption?
Always store obbattu in an airtight container. Keep it covered and ensure there is no moisture inside the jar you keep it in.
If you want to reheat your obbattu for later consumption, place the entire dish in a microwave and heat it at intervals of 10 seconds and then check if it’s heated or not.
I personally recommend and prefer heating the Obbattu on a tawa.