印度Obbattu

今天，要來介紹一種在印度大大小小節日，常常出現的食物-Obbattu。

這是一種用麵粉加水所做出來的一種薄餅，它與其它的印度薄餅很像，但因為混入了小荳蔻粉產生所產生的獨特香氣，美味甚於所有薄餅之上。

材料:

紅扁豆 Tur Dhal or Channa Dal (Kadala Paruppu). -200g
棕櫚糖 Jaggery -500g
椰子粉 Coconut gratings-200g
中筋麵粉 Allpurpose flour (Maida) - 500g
小荳蔻粉 Cardamom powder - 1 tsp

印度酥油 Ghee - 1 tsp

油 Oil - 100 ml

做法 Method:

1. 把扁豆洗乾淨，用小火熬煮至軟後，讓它冷卻 。 Wash and boil turdhal till it is 3/4 soft. Strain it using a strainer and spread on large plate to cool.


2. 將棕櫚糖、椰子粉、小荳蔻粉混合後，用小火熬煮至膏狀。
   Mix jaggery,coconut and cardamom powder and grind to a fine paste. If it is sticky, put it on a low fire and dry it up completely.


3. 中筋麵粉混合1/2 tsp的鹽和水，油一點一點的加入，直到全部滲入麵糰中，將麵糰分成一個一個揉圓，也將前述冷卻後的2揉成一個一個球狀。 Separately knead maida with 1/2 tsp of salt and water. It should be very soft. Add oil and knead it till oil is absorbed and make equal balls of above sweet mixture and kneaded maida.


4. 把麵糰擀平後包入揉成球狀的2後再桿平。如果太黏，此時可加一些油防止黏在盤子上。
   Roll maida balls into small pooris. Fill it with the sweet ball mixture.Make it into a ball and roll as for any flat bread with a rolling pin.Use a lot of oil otherwise it will keep sticking to the pin .


5. 鍋子上加一點油，熱鍋，把桿平的麵皮下去煎，翻面，直到呈現金黃色，這時室內應該充滿美味的香氣。 Heat oil in a pan and roast it dry or with oil turning both sides.The obbattus should be golden and the aroma should waft through the whole house.That's Ugadi!


6. 擺上融化的印度酥油 (ghee)一起食用 Serve this with melted pure ghee.