Ubbati is a very popular sweet of South India. Ubbati is a sweet flat bread which has a sweet stuffing of lentil. This is even popular as Puran poli. Few months back, I had posted a similar sweet called Sanjeera.
Making Ubbati is little time consuming but the end product is worth to eat. My mother used to make ubbatis for us during diwali, ugadi etc. I used to help her with frying. Those were the days!!
I hope the detailed post with pictures will help the beginners. Give your best and I am sure you will end making yummy Ubbatis.
For the outer Covering:
- All Purpose flour/Maida- 1 1/4 cup+ 2 Tbsp for dusting
- Turmeric powder- 1/4 tsp
- Oil- 4-5 tsp
- Water- 1/2 cup (adjust accordingly)
- Chanadal/ Split Chickpeas- 1 cup
- Jaggery- 1 cup
- Cardamom Powder- 1/2 tsp
Take All purpose flour in a mixing bowl along with turmeric powder. Mix well. Now add water in small amount, to get a soft elastic dough ( It has to be soft, otherwise it becomes difficult to roll). Then add oil and knead it for 3-4 minutes. Rest this dough in a closed container for 3-4 hours.
Wash Chanadal and take it in a cooker with sufficient water.
Cook it for three whistles.
Drain the water completely. Allow it to cool.
Once done, transfer it to a kadai along with jaggery. Heat it on a medium flame and mix well. After 5-10 minutes, the jaggery melts completely and the mixture looks like this at the end point-
Allow it to cool and then grind it to get a smooth paste (without adding water). Transfer the mixture to a bowl and then add cardamom powder and mix well. Stuffing is ready.
Make 15 equal sized smooth, small balls out of the stuffing.
Make 15 equal sized balls out of the outer covering as well.
Now we are ready to roll.
Now take one portion of the outer covering and start rolling it by dipping in all purpose flour. Let the size of the poori be 5-6cm in diameter.
Now place a ball of the stuffing at the center of the rolled dough.
Now start sealing the stuffing with the poori as shown below.
Start rolling it carefully (with the sealed edge facing you,till it is done). Use flour as required, for dusting. The final size of the rolled bread is of the approximate size 15-16cm, in diameter.
A picture of the rolled breads (I rolled 6-7 back to back and then pan fried. Its better not to pile it up(as I did), as there are high chances of sticking to each other)
Fry this bread on a tawa, on a medium-high flame, as soon as it is done (If you want to make many before frying, then close the rolled bread with a damp cloth, so that it doesn't get dried. Also don't pile. Each should be separately placed).
Fry it on either side until brown spots are got. Transfer it on a newspaper or paper towels. (this will prevent from getting soggy).
Ubbati is ready!!
Serve it hot with a generous drizzle of ghee on it. Enjoy!! Above measurement makes 15 ubbatis/puran polis.