Ingredients for the outer cover

• 1/2 cup maida or all purpose flour
• 3 tablespoons cooking or coconut oil
• A pinch of turmeric powder
• Salt as per your taste
• Water as required (to prepare soft dough)

Ingredients for the stuffing

• 1/2 cup toor dal or chana dal
• 1 cup water (to pressure cook the dal)
• 1/4 cup Swee10
• 2 tablespoons grated coconut
• 2 cardamom

Making the dough

• Take 1/2 cup of maida or all purpose flour in an empty bowl.
• Add in salt and a pinch of turmeric powder
• Add water and knead lightly (add water as required)
• Add 3 tbsp of oil and continue to knead until the dough becomes pliable
• Cover the dough and keep aside. Let it rest for about 30 minutes.

Making the stuffing

• Rinse and take 1/2 cup of dal in a pressure cooker.
• Add a cup of water and pressure cook for 3 to 4 whistles.
• Once the pressure settles down, open the cooker and check if the dal is cooked well and drain the excess water off.
• Add the cooked dal, 1/4 cup of Swee10, 2 tbsp of grated coconut and cardamom in a grinder jar and grind to a smooth consistency.
• Grind at intervals by adding more water until the paste is really smooth.
• Transfer the paste to a pan and switch on the stove. Start stirring the stuffing/paste under medium flame.
• Continue stirring until all the excess water is dried (not too dry, as it will get hard once it is cool).
• Switch off the stove and keep the stuffing mixture aside until the stuffing is warm.
• Make medium sized balls and keep the balls aside.

Rolling the Obbattu

• From the already made dough, pinch medium-sized ball.
• Gently flatten it with your fingers on a plastic sheet.
• Place the stuffing ball in the flattened dough.
• Bring together the edges and press them at the centre.
• Now flatten the centre and gently roll the stuffed ball.
• Place the stuffed ball on a rolling board and roll it into a thin large obbattu or holige (add flour as required while rolling).

Cooking Obbattu

• Heat a pan or tawa and place the rolled obbattu on the tawa.
• Roast till you see bubbles and then flip (ensure the tawa is on medium heat).
• Spread some oil or ghee if you want and flip again.
• Spread some oil or ghee on this side too.
• Roast until you see golden brown patches.
• Enjoy bele hobbattu with ghee!