Padmas Navaruchi

HELLO FRIENDS,

This recipe is new for my North Indian friends. It is known as SAKKARE OBBATTU OR SAKKARE HOLIGE.(in Kannada).

They know about POORAN POLI.  But This is a little different. 

Today I am going to let you know about, another festive delicacy of Southern India.

Sakkare obbattu is similar to stuffed parathas, but the outer covering dough and the stuffing are different.
The link to my previous OBBATTU POSTS is given at the end of this recipe.

Unlike other OBBATTU, which I had shown you earlier, this is a very easy and quick method of making the dish and also can be preserved for a longer time.
Hence people prefer to make it for festivals, in advance and enjoy them.

Sugar sweetness can be very easily adjusted, in this dish, and so can be enjoyed by DIABETIC PERSONS also.

You can prepare the stuffing and keep it ready, so that, you can make it any time you want.
You knead only 5 ingredients to make the stuffing of SAKKARE (SUGAR) OBBATTU OR HOLIGE.

INGREDIENTS needed for the filling of sakkare obbattu

1. Dry coconut- 1 big bowl (grated)
2. Sugar-1/2  bowl or less.
3. Poppy seeds-1 tablespoon
4. Green cardamoms-8-9 in numbers
5. Ghee-3-4 tablespoons

 PREPARATION NEEDED TO MAKE THE STUFF FOR SAKKARE OBBATTU:-

• Take the dry coconut and scrape the outer black covering.
• Now grate and keep ready.

• Take a frying pan, heat it, and roast it at a very low flame. till the poppy seeds turn a little brownish.

• Now remove it onto a plate and cool. Grind it with little sugar granules to form a nice powder.

• Peel the cardamom and remove the outer covering.
• Now put it with Sugar to grind and make sugar powder.

• Also, grind the grated Dry coconut gratings to form a fine powder. (The finer the grinding, the thinner the OBBATTU, will be).

• Now in a mixing bowl combine Sugar-cardamom powder, Poppyseed powder, and dry coconut powder.

• Before making balls of the stuff, use melted Ghee. (not very hot)

• The stuff should be soft, not hard, to roll it evenly thin.

PREPARATION OF THE DOUGH FOR SAKKERE OBBATTU

KNEADING DOUGH FOR SAKKARE OBBATTU

• Take a big parath for kneading the dough.
• Put Rava, Maida, Salt and Turmeric.

• Now mix all of them and make a soft dough adding enough quantity of water.

 

• Put 3 tablespoons of oil on it and let it rest for 3 to 4 hours

• Cover it so that the dough doesn’t dry.

• The dough is ready to use after 4-5 hours.
• Knead once again, to smoothen the dough and it should be pliable so that you can roll it easily.

THE  STUFFING & ROLLING OF SAKKARE OBBATTU OR HOLIGE

• To roll Obbattu, you need poor-sized dough balls.
• Make the same-sized stuff balls. (sugar-coconut stuff).
• For rolling you can use dry Rice flour or  Maida.
• Stuff, as shown below

• Now using the Dry rice flour, with light pressure roll the disk to the size you want.

 

• Meanwhile heat a Dosa Tawa, and smear Oil on it.
• Keep the flame low.
• Put the rolled OBBATTU, on it.

• Leave for a few seconds, and you will see bubbles appearing on the surface.
• This is the indication, that the Obbatu is Roasted on that side. Apply oil on both sides while roasting to avoid dryness.
• Now flip it, for the other side to Roast.

• Roast only till you get brown spots, not black.
• (over roasting gives a burnt, bitter taste).
• Fold and remove on a plate.

You can eat it, hot, or cold.

With milk. or without milk, with Ghee.

In whatever form you eat, it tastes awesome.

A VERY CRISPY, TASTY, DELICIOUS, AND VERY LIGHT SAKKARE OBBATTU.OR HOLIGE
IS READY TO ENJOY.
OBBATTU LINKS are as follows:-

• https://www.padmas-navaruchi.in/2021/04/bele-obbatu-puran-poli.html
• https://www.padmas-navaruchi.in/2020/09/kai-holige-puran-poli.html

HOW IS IT?

PLEASE DO TRY AND COMMENT