Ingredients : 🌟1 measure chiroti rava 3/4 measure all purpose flour OR 🌟1 Measure APF and 3/4 measure chiroti rava Both measures work well in making a pliable dough. Those who prefer more of Rava / fine sooji, can opt for that proportion For the filling 1/2 of dry coconut grated with the skin ( optional) 1 cup of crystal sugar made into powder A pinch of NUTMEG POWDER 1/4 tsp cardamom powder. Mix everything thoroughly. Method 1. Measure Rava and APF and add them to a fairly big vessel. Sieve the mixture. 2. Add a pinch of salt and 3. 1/4 tsp turmeric powder Mix well 4. Heat 5 tbsps of oil or ghee to the smoking point and pour over the mixture. When you pour, small bubbles get formed on the mixture of Rava and APF mixture. Mix well 5. Allow it to rest for atleast an hour 6. Add water slowly over it. you should make the dough of chapati dough consistency. 🌟Knead knead and knead and allow it rest for 20 minutes. More you knead better will be the consistency of the outer covering. 7. Make small balls and roll out flat of a size of a poori 8. Add the mixture of kopra/ dry coconut and powdered sugar mixture 9. Seal and gently roll out into a little thicker obbattu and roast on a hot skillet and smear with a drop of ghee and cook till brown spots appear and smell aromatic. Allow them to cool completely before storing!
Ingredients :
🌟1 measure chiroti rava
3/4 measure all purpose flour OR
🌟1 Measure APF and 3/4 measure chiroti rava
Both measures work well in making a pliable dough.
Those who prefer more of Rava / fine sooji, can opt for that proportion
For the filling
1/2 of dry coconut grated with the skin ( optional)
1 cup of crystal sugar made into powder
A pinch of NUTMEG POWDER
1/4 tsp cardamom powder. Mix everything thoroughly.
Method
1. Measure Rava and APF and add them to a fairly big vessel. Sieve the mixture.
2. Add a pinch of salt and
3. 1/4 tsp turmeric powder
Mix well
4. Heat 5 tbsps of oil or ghee to the smoking point and pour over the mixture. When you pour, small bubbles get formed on the mixture of Rava and APF mixture.
Mix well
5. Allow it to rest for atleast an hour
6. Add water slowly over it. you should make the dough of chapati dough consistency. 🌟Knead knead and knead and allow it rest for 20 minutes. More you knead better will be the consistency of the outer covering.
7. Make small balls and roll out flat of a size of a poori
8. Add the mixture of kopra/ dry coconut and powdered sugar mixture
9. Seal and gently roll out into a little thicker obbattu and roast on a hot skillet and smear with a drop of ghee and cook till brown spots appear and smell aromatic.
Allow them to cool completely before storing!