Paruppu Obbattu is a traditional recipe made during festivals in South India. We prepare this at home for Vinayagar Chathurthi. I have already posted coconut poli and this is similar to that except the pooranam. I always use wheat flour instead of maida for obbattu and many other recipes due to health concern. My motherinlaw prepare this whenever we go to India and have to mention she is an expert in making this. She would prepare 30-40 obbattus within minutes. I have learned it from her and tried it for the first time. We liked the taste but I could bring it to attractive shape. I prepared it with moong dal but usually channa dal is used. Excuse me for the picture as I prepared it around 10 pm as my husband told me that he feels like eating obbattu. Even I felt the same 🙂 🙂
Here is the recipe video of paruppu obbattu. Click, watch and subscribe to my youtube channel for more video recipes.
- Moong dal – 1/2 cup
- Jaggery – 1/3 cup
- Grated coconut – 1/2 cup
- Cardamom – 2
- Wheat flour – 1 cup
- Oil – 2 tsp
- Salt – 1/2 tsp
- Water – as required
- Ghee – as required
1. Wash and pressure cook moong dal for 3 whistles. Drain excess water if any and add the moong dal to mixer.
2. Add jaggery, coconut and cardamom to it. Grind into fine or coarse paste as you prefer. I made it into fine pooranam.
3. If you feel it is sticky then add a tsp of ghee in a pan and fry the pooranam for a minute until it comes to right consistency.
4. Take wheat flour, salt in a bowl. Add oil and mix well. Then add water little by little and knead well until it forms a smooth dough. Let it rest for 5 minutes.
5. Take small ball of dough and flatten it using rolling pin. Place a tsp of pooranam at centre and close from all sides.
6. Press it and roll gently into circles. Heat a tawa, drizzle ghee and cook the poli on both sides until it changes slight colour and dark spots appear.
7. Transfer it to serving plate. Paruppu poli is ready.