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