Ingredients

1 cup groundnuts, roasted ; 1 cup jaggery; 1 tbsp rice flour; ¾ cup fine semolina; 2 tbsps flour; 3-4 tbsps oil, banana leaf  9”*9”(cut to the size of )

Method:

Clean and soak the groundnuts for about two hours. Drain and grind to a smooth paste. Mix jaggery to the ground paste. Cook stirring on low fire until smooth. Add rice flour and mix well. Keep aside to cool. Mix semolina, flour and one tbsp oil with sufficient water to form smooth dough. Pound it for two minutes. Add the remaining oil and keep aside for one to two hours. Make small size balls from the groundnut mixture.

 Make the semolina balls, little smaller than the groundnut balls. Flatten the semolina ball lightly and place a groundnut ball in the center. Pinch edges together to form a ball. Enclose securely. Grease the wrong side of the banana leaf. Keep the filled ball on the leaf and spread as thin as possible. Heat a lightly greased flat frying pan. Place the obattu size of leaf on the flat frying pan and carefully remove the banana leaf. When done, turn over and brown lightly, remove and fold into half. Similarly make other obbattus.