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Kaayi Obbattu

This festive dish of Karnataka, also known as coconut poli, is made from jaggery and coconut. This sweet dish is especially enjoyed during the festive season of Ganesh Chaturthi and Nag-Panchami.

Complete your meal with Kaayi Obbattu

This festive dish of Karnataka, also known as coconut poli, is made from jaggery and coconut. This sweet dish is especially enjoyed during the festive season of Ganesh Chaturthi and Nag-Panchami.


Ingredients:

For the Dough:
1 - 1/2 cup maida/all purpose flour
1 cup fine/chiroti rava or wheat flour
1/4 tsp turmeric powder
A pinch of salt
Water as required
For Stuffing:
2 cup Jaggery
2-3 cup fresh grated coconut
1/2 tsp cardamom powder
Poppy Seeds - 1/2 tbsp
3 tbsp water to melt the jaggery
For making obbattu:
Plantain leaves or parchment paper
Some extra flour to roll
Ghee or Oil for frying


Method:
1. MIx maida, chiroti rava, turmeric powder and salt in a bowl .
2. Add water little by little and make a soft dough using 5-6 tbsp oil while kneading.
3. The consistency of the dough must be very loose than chapati dough.
4. Knead it for about 10-15 mins using your fist and palm to get softer dough. Add little oil and cover the dough and keep aside for 2-3 hours.

To Prepare the Stuffing:

  • In a mixer add the grated coconut and grind it to fine powder consistency which helps to get the thin obbattu.
  • Melt the jaggery with 3 tbsp of water and strain to remove any impurities.
  • Put the jaggery syrup back to heat and let it heat on medium flame until you achieve thread like consistency. Check the consistency by adding a drop of syrup into a bowl of water and syrup should not dissolve.
  • Now its time to add grind coconut adand mix it well. Cook till the water content evaporates from the syrup and coconut.
  • Switch of flame and add cardamom powder and poppy seeds, mix well and let it cool.
  • To Make the Obbattu/Holige
  • Once again knead the dough well and divide the dough into equal ball size.
  • Once the filling is cool down divide the filling into equal potions as same as the dough.
  • Grease the plantain leaves or parchment paper with oil and take a ball and using oil flatten with your fingers.
  • Place the filling int he centre and cover it with the dough and add some more oil and flatten it with your palm as thin as possible.
  • To get thin obbattu place the one more greased sheet on top the dough and using a rolling pin roll it as thin as possible.
  • Heat a taw and put the rolled obbattu on it and cook on both sides till you see brown spots are visible on both side.
  • Serve hot or cold with ghee.


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