Avarekaalu Obbatu Recipe (Sweet Paratha Stuffed with Field Beans)
Avarekaalu Obbatu, also known as Sweet Paratha stuffed with Field Beans, is a traditional South Indian dessert, particularly cherished in the state of Karnataka during festivals and special occasions. This sweet dish involves a delectable filling made from avarekalu (field beans) and chana dal (Bengal gram), combined with jaggery, fresh coconut, and cardamom, all encased in a crispy, soft paratha dough. The dish has a perfect balance of sweetness and richness, and is often served warm, making it a comforting and festive treat for family gatherings.
Cuisine: Karnataka
Course: Dessert
Dietary Preferences: Vegetarian
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Sooji (Semolina/Rava) | 2 tablespoons |
| Hung Curd (Greek Yogurt) | 2 tablespoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Oil | 2 tablespoons |
| Ghee (for serving) | As needed |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Avarekalu / Lilva Beans | 1/2 cup (soaked and skin removed) |
| Chana Dal (Bengal Gram Dal) | 1/2 cup |
| Jaggery | 1 cup |
| Fresh Coconut (grated) | 1/2 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Instructions
-
Prepare the Avarekalu (Field Beans):
Begin by soaking the avarekalu (field beans) in water for about 1 hour. Once soaked, remove the skins by gently peeling them off. To save time, you can pressure cook the beans until just before the first whistle and drain the water to make it easier to remove the skins. Set the prepared beans aside. -
Make the Dough:
In a large mixing bowl, combine the whole wheat flour, turmeric powder, semolina (sooji), and hung curd (Greek yogurt). Gradually add a little water at a time and knead the mixture into a smooth, firm dough. Add 2 tablespoons of oil to the dough and knead for a couple of extra minutes until it is smooth and pliable. Once the dough is ready, cover it and let it rest in a cool place while you prepare the filling. -
Prepare the Filling (Puran):
In a pot, cook the chana dal with about 1.5 cups of water until it becomes soft and fully cooked. Drain any excess water from the dal and set it aside. In a blender, combine the cooked chana dal and the soaked avarekalu, and pulse to form a coarse mixture. The mixture should not be too smooth but should still have some texture. -
Prepare the Sweet Filling:
Heat ghee in a pan over medium heat. Add the jaggery and sugar, stirring constantly until they completely dissolve. Once the jaggery and sugar have melted, add the ground dal and bean mixture, followed by the grated fresh coconut and cardamom powder. Stir the mixture continuously until it thickens and starts to leave the sides of the pan. Once the filling has thickened, turn off the heat and allow it to cool completely. -
Assemble the Obbatu:
Divide both the dough and the cooled filling into 12 equal portions. Take one portion of dough and roll it into a small ball. Dust your surface with a little flour and roll the dough into a 3-inch circle. Place a portion of the cooled filling in the center of the dough circle. Carefully fold the edges of the dough over the filling, pinching them together to seal it completely. -
Roll the Parathas:
Once the dough is sealed around the filling, gently flatten the stuffed dough ball. Dust it lightly with flour and roll it into a 5 to 6-inch diameter circle, being careful not to apply too much pressure, as this could cause the filling to spill out. -
Cook the Avarekaalu Obbatu:
Preheat an iron skillet or griddle on medium-high heat. Place the rolled obbatu onto the skillet and cook until it becomes golden brown on both sides. You can cook the obbatu with a little ghee to enhance the flavor and give it a richer taste. Flip the obbatu and cook the other side until golden and crisp. -
Repeat the Process:
Repeat the process with the remaining dough and filling portions, cooking each obbatu until golden brown and crispy. -
Serve:
Serve the Avarekaalu Obbatu warm as a delightful dessert during festive occasions. This sweet treat is perfect for sharing with family and friends, and its rich flavors will surely bring comfort and joy to any celebration.
Tips for the Perfect Avarekaalu Obbatu:
- Filling Consistency: Ensure that the filling has the right consistency. It should be thick enough to stay inside the dough without spilling out during rolling and cooking.
- Gentle Rolling: When rolling the dough, apply gentle pressure to prevent the filling from breaking out. The dough should be evenly rolled to create a consistent, thin paratha.
- Resting the Dough: Allowing the dough to rest after kneading ensures that it becomes soft and easy to roll, making the entire process smoother.
- Ghee for Extra Richness: While the obbatu is cooking, using ghee instead of oil adds an extra layer of flavor, making the dish richer and more indulgent.
Nutritional Information (Per Serving):
- Calories: Approximately 150-180 kcal per obbatu
- Carbohydrates: 30g
- Protein: 4g
- Fat: 3g
- Fiber: 2g
Conclusion
Avarekaalu Obbatu is a special and cherished dessert from Karnataka, perfect for festive occasions and family gatherings. The combination of soft dough, sweet lentil filling, and aromatic spices makes it a delectable treat. Whether enjoyed as a snack or dessert, this dish offers a flavorful way to celebrate the season and indulge in traditional flavors.
