One of the authentic ways of cooking Obbutu at Kongunadu. Opputu is how we call it at my house, first time hearing is it ? During local festivals at temples, when we all get together we used to make this at my granny’s place. I am not sure how this name came about, but I will surely enquire. We often make it with channa dhal filling, but sometimes we do replace them with coconut sugar fillings. Both tastes good, but I am an avid fan for coconut stuffing than channa dhal.
I used to bug my mom to prepare this very often at home, since it required some process my mom used to buy me from a famous shop near my house. I am crazy about it. At least 4 times a month I bug my mom to get it for me. Sometimes I finish it all without leaving the traces.. he he he…. Later on they closed that shop.I was very much disappointed, after all it was a great loss for me. Never had the coconut stuffing after that. Should ask my mom to start the quest to find the best shop, when I go home next time, I would bug her to get me every day. he he he ….
|For filling :|
|Chana dhal||1 cup|
|Jagger / Goondu Vellam||1 cup|
|Cardamom Powder||1 tsp|
|For dough :|
|All Pourpse Flour / Maida ( Indian )||3/4 cup|
|Wheat Flour||1/4 cup|
Soak the channa dhal for 2 or more hrs. Pressure cook it and completely drain the water using food strainer. When it’s warm, grind it to a coarse paste by adding the jaggery with no water.
In a non-stick pan, add the channa dhal paste along with the cardamom powder. Mix well until it become semi solid. Don’t stop stirring in the middle. Allow it to cool down. Seperate it into small lemon sized balls.
In a vessel add the all pourpose flour, wheat flour and salt. Add water little by little and knead well to a soft dough. Mix oil at the end and knead well once again. Keep this regrigirated for 1 hr or more hrs.
Take a small lemon sized all purpose flour and make a round shape. Flaten it using ur hands, apply oil if it sticks. Place a channa dhal filling inside this and cover it completely with the dough. Place it on the rolling surface / plastic sheets greased with oil, using ur hands spread the flour into a flat bread with the stuffing inside. Care should be taken while rolling as the dough might spill out. Roll it to a little thin bread.
Heat the griddle with medium heat, place the rolled flour. Apply ghee and fry both the sides till the golden brown spots are seen.
- Don’t use extra flour while rolling, use oil instead.
- The filling can also be replaced by coconut, sugar and cardamom mix.
(*) Recipe from my Mom’s Kitchen.