Ubbati

Ubbati - Nisha Baliga Shenoy

Recipe:

1/2 kg Maida
1/2 kg Jaggery
1/2 Channa dal
pinch turmeric pd
salt to taste
1 tsp cardamom pd
1 cup oil
Ghee to relish


To proceed

Cook Channa dal in pressure for 1 whistle and simmer it for 15 minutes and turn off the flame.
If u find impurities in the jaggery, make syrup of the jaggery by boiling the jaggery in a 1/2 cup of water and when it is cool, pass it thru a sieve.
When the pressure cooker is cool, take the cooked chana dal out and grind it in a mixie to a smooth paste.
Transfer the Chana dal paste in thick bottom kadai , add the jaggery syrup ( u can add less or more acc to ur taste ) and keep on stirring the contents till u get a thick lump enuf to form a ball. Add cardamom pd and mix well.

To proceed further

Meanwhile the chana dal is cooking , lets make the outer part of the ubati.
In a big bowl , add some water, pinch haldi, salt , mix well and add the maida flour and mix well. u can add bit water and maida and knead into a very soft dough .
Then add some oil and knead well.
Soak this in a cup of oil and keep aside covered for 2 hours.
Method to make Ubbati .
Make small lemon size balls of the Chana dal paste and keep aside .
Now after 2 hours the Maida dough be of smooth texture. It must be of pulling consistency.
Take a Big lemon size ball of the Maida dough , apply some oil on ur palms and spread this dough evenly on ur palms.
In the centre , keep the channa dal ball and bring all the ends to the centre and close it and make a round ball.
Roll in the maida flour and roll out the Ubbati on a plastic sheet.
Fry this on tawa on both sides .
If this Ubbati has come out very well, it will fluff like poooris.This is a good sign.
Relish hot with fresh Ghee !