UGADI PACHADI,OBBATTU – UGADI RECIPES

Obbattu recipe

I wish all my friends a very happy Ugadi. Though we don’t celebrate this festival at home , I love Ugadi pachadi and poli with coconut stuffing.. We tamilians celebrate Tamil new year which falls on 14th of this month. We prepare Mango pachadi and rice payasam along with other lunch recipes. My friends here and in Andhra celebrate this festival in a grand manner. I asked them about their lunch menu for ugadi and they gave me a big list.  But I thought of trying this famous ugadi pachadi and obbatu recipe among them. I got these recipes from my friend Megha. She said obattu and ugadi pachadi will be in their menu for sure.. Other than this they prepare Mango rice / puliohara , Vada, sambar , Sundal ,chitranna ( Variety rice) and it goes on.

I’ll start with Ugadi pachadi. Its the easiest pachadi I’ve ever made. We too make mango pachadi on Tamil new year day but its a bit time consuming process. But this recipe needs no cooking. Its a mixture of 6 tastes that signifies all kinds of emotions in life i.e sweet , salt , spice , sour, tangy and bitter.. I liked it very much. Adjust the quantity of ingredients based on your liking. I have also shared bobbatlu / obbattu recipe with step by step pictures. Do try these recipes and enjoy the Ugadi festival !

ugadi pachadi
INGREDIENTS
1 cup -250ml
  • Raw mango – 1/4 cup
  • Grated jaggery – 3 tbsp
  • Tamarind – Big gooseberry size or 2 tsp extract
  • Red chilli powder – 1 tsp
  • Crushed Neem flower – 1 tbsp (I used dried one, fresh would be fine)
  • Coconut bits – 1 tbsp (optional)
  • Water – as needed
  • Salt – little
Ugadi pachadi ingredients
HOW TO MAKE UGADI PACHADI – METHOD
  • Wash and chop the raw mango pieces finely. Soak tamarind in water and take the extract ..
  • In a bowl , take the raw mango pieces  , tamarind extract , red chilli powder , grated jaggery , salt, neem flower and mix well.
  • Add little water to adjust the consistency based on your liking..
  • Some like it to have it thick and some likes to be thin. Please add water accordingly.

How to make Ugadi pachadi
OBBATU / BOLI / PURAN POLI/BOBATTU


Click here to see my latest detailed post on Obbattu

Usually I make poli using the left over channa dal puran. Yesterday when I went for shopping I saw a newly opened stall for selling obbattu and other snacks for Ugadi especially.. I bought some to taste. It was very nice. The thing is they make obbattu in front of us and they serve it really hot. So I was able to see how they rolled , the consistency of dough , puran etc. With that help, I tried it. It was very tasty ..We loved it a lot. It came out soft and thin.
Oil is the most important ingredient here. The more oil you add, the more tasty poli.. Use sesame oil / Gingely oil to get a nice taste. So no need to worry about adding more oil as it is is good for health. Also the consistency of dough should be loose.. It should not be sticky, adding more oil make it non sticky. I have tried to give the quantity of water and oil what I used. Try and adjust if more quantity is needed. Keep the dough covered for 1 hour minimum which also helps to get soft poli. I used obbattu sheet to roll them. In india, you can get in all stores. It costs just 2 rs.. If you don’t get it , you can use either banana leaf , ziplock cover or good quality polythene sheet. Grease it with oil and make the shape.



INGREDIENTS


Click here to see my latest detailed post on Obbattu
For dough

  • Maida / All purpose flour – 1 cup
  • Gingely oil/Cooking oil – 1/4 cup + 3 tbsp
  • Water – 1/2 cup (little less , may be 1 tbsp)
  • Salt – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Cooking soda – a pinch (optional)

For stuffing / Puran

  • Grated coconut – 1 cup
  • Grated jaggery – 3/4 – 1 cup
  • Cardamom powder – 1/4 tsp
  • Water – Very little

Poli / Obattu sheet  – 1 no ( cut into round shape)
Ghee – 1 tbsp ( for greasing the poli , optional)
METHOD


Click here to see my latest detailed post on Obbattu
  • In a wide bowl , take the flour , salt , turmeric powder , soda , oil and mix well.Add water and make a sticky dough. Then add 1 tbsp of oil over the dough and knead well for 5 minutes to make the dough non-sticky. Add one more tbsp of oil if necessary. Lastly add 3 tbsp of oil and cover the dough. Keep it covered for minimum of 2 hours to maximum 8 hours. The more time you keep the dough the more soft it would be. Click here to see my latest detailed post on Obbattu

poli tile1

  • Start making puran now. Grate coconut and jaggery. Grind the coconut in Mixie to make it a fine powder. In a non-stick pan, melt the jaggery adding little water just to cover it.. Strain the impurities using a metal strainer if necessary.

poli tile3
poli tile2

  • Again boil the syrup till it becomes frothy and raw smell of jaggery leaves it. It will take 5-8 mins in low flame.. Then add the grated coconut and mix well till it becomes thick.
  • Switch off the flame and add the cardamom powder. Mix well and allow it to cool..

poli tile4

  • Now take the dough, knead well for 10 minutes. The dough should be loose , elastic and pliable. Add more oil if it sticks..
  • Take a small lemon sized ball of dough and equal sized ball of puran. Pat the dough to make a thick small circle and keep the puran in the middle.

poli tile5

  • Bring all the corners to the middle and close the ball. Roll it well.

poli tile6

  • Cut the obbattu sheet into round shape and grease it with oil. Place the ball and press it with your hands to make it very thin. Press it to make it round as per the size of the sheet.

poli tile8

  • Heat dosa tawa , drizzle little oil and put the obbattu along with the sheet and remove the sheet alone in a second . Cook the poli for few seconds , flip it and again cook for another few seconds. Make sure you don’t over cook it. It will be roasted and becomes like an papad. Cooking has to be done very fastly.

poli tile9

  • After removing from the tawa , grease it with ghee for additional taste and flavour.. Enjoy !

Note : After it cools down , you can store them in a box for 2-3 days.

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23 thoughts on “UGADI PACHADI,OBBATTU – UGADI RECIPES”

  15. Mahi

    There is a sheet available for making poll? Wow..India engayo poyiruchu pongka! 🙂

    This coconut opputtu is the one we make in our households. We never make channa dal poll! We used to fry the coconut till it becomes dry and light brown in color, then grind it with jaggery-elaichi, and that is the stuffing! Now there are lot more easy methods have come. 🙂

    Nice post Chitra!

    Reply
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