In Karnataka, this is the special sweet made for Yugaadi and most compulsory sweet for the festival :)
For Filling (hooraNa)
Tuvar Dal - 1 kg
Coconut - 2
Jaggery - 750 grams or as per taste
Dry ginder - 1.5 inch
Cardamom (Elachi) - 6-8
For Outer cover (kaNaka)
Chiroti rava - 250 grams
Maida - 250 grams
Oil/ ghee as per choice
Method:
Mix rava, maida, 2-3 spoons of oil, mix well and add water to make soft dough, little more softer than the chapathi dough. Smear some oil on the top and cover with a lid and leave it aside for 30min to soak well.
Cook dal till tender and drain the water (you can used the drained water making rasam/ saaru)
To this dal, add jaggery and 1 full grated coconut and mix well, cook for more time till all the water evaporates and becomes thick. Powder Cardamom & Dry Ginger and add it to the mixture.
Now grind this mixture to smooth and make lemon sized balls out of the grounded mixture.
On a greased plastic sheet or banana leaf, take some rava-miada dough and pat into small roti and keep the dal mixture ball in the center and cover it with the patted dough now you get a full round ball with sweet dal mixture inside. Now smear some oil on the leaf and pat into to roti. Heat the dosa-pan (tava), smear some oil/ ghee and put the patted Obbattu and roast well on both sides. Obbattu is ready now.
Using the 2nd coconut, grate well and put into grinder to make coconut milk.
Serve Obbattu with coconut milk & ghee.
Take a small piece of Obbattu, dip in ghee and then in coconut milk and eat ....and enjoy :)
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The Yugaadi Feast spread pic has - Obbattu, Mango Chitranna (type of rice), Channa dal Vade, Papad, Coconut Milk, Ghee, Mixed pulses & vegetables palya/dish, Drumstick palya/dish, Kosambari (salad - green gram dal, chopped cucumber, grated carrot). After this rice and the dal rasam, and curd rice to complete :)
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Happy making and Happy Festival !!!