Gowri and Ganesh Festival Food

 

Happy Gowri and Ganesha Festival

Gowri and Ganesha festival is celebrated in grandeur in Karnataka, Maharashtra and Andhra Pradesh. A golden image of Gowri (Parvati), the consort of Shiva, is worshipped on this day. The puja is performed by married women for a happy and peaceful married life and unmarried women perform it to get a good husband. 

The menu for the day was Obbattu, Kadubu, Obbattu Saaru, Chitranna, Puliyogre, Kosambhri, Payasa, Sundal, Idli and chutney, . Today I will start with Obbatu. Keep a look out for the rest of the recipes which will follow soon. 

 

Obbattu is also called Holge and Puran Poli, and is a sweet dish that is simply irresistable. It can be eaten with warm milk poured over it or some ghee poured over it or just by itself. Enjoy :)

Ingredients:

1 cup flour 

1 tbsp sooji 

one pinch salt

oil 

freezer paper

1 cup toor dal

1 1/4 cup powdered jaggery 

2-3 cardamoms peeled and crushed 

1/4 cup fresh coconut 

Method:

1. Mix flour and sooji. 

2. Add water and mix well to form a soft dough. Keep aside. 

3. After 15 minutes knead well. Keep aside. 

4. Repeat step 3. 

5. Pour enough oil to cover the dough. 

 

6.Take toor dal in a heavy bottom vessel, add water, rinse and drain and then add enough water to cover the dal.

7. Boil until the dal is cooked but still whole (test by pressing it between your fingers, it should break instantly). 

8. Drain water (water can be kept to make rasam).

9. Add powdered jaggery and toor dal back into the pan and heat. 

10. After the jaggery melts continue to heat until the jaggery forms a sticky consistency. 

11. Add the cardamom and coconut and remove from heat. 

12. Allow to cool and then grind to form a thick paste, DO NOT add water. 

13. Form into balls (this will be the stuffing).

14. Take a small amount of the flour dough (half the size of the stuffing). 

15. Place on top of the freezer paper. 

16. Pat the ball into a small circle. 

 17. Place stuffing on top of the maida circle and wrap to cover the stuffing. 

18. Pat the ball flat to shape it like a roti. 

 

19. Heat a tava and transfer obbattu onto tava and cook on both sides. Serve hot.