Directions

Obattu Dough

• Mix all-purpose flour, salt, turmeric and butter in a bowl.
• Make a stiff dough using as little water as possible
• Knead well – cover the dough with wet towel for 1 hour
• Rinse split peas and cook, until it is smooth.

Obattu Stuffing

• Remove all the water, if any.
• In a pan add brown sugar and the smooth cooked split peas.
• Add desiccated coconut.
• Add 1 teaspoon of ghee so that it does not stick to the bottom of the pan.
• Add cardamom powder and stir it until it leaves the sides of the paSn.
• Let it cool. Make small size balls to make the obattu.

Stuffing, rolling and cooking obattu

• Pinch a lemon size ball from the dough. Gently flatten it with your fingers. Roll it to a 5-inch diameter circle with a rolling pin.  Dust all purpose flour if you need to roll this.
• Place one of the stuffing ball in the center of the rolled dough.
• Bring together the edges and press them at the center.
• Flatten the center and gently roll the stuffed dough ball either by hand or by the rolling pin. If flattening it by hand, you will need to dip your fingers in oil and keep flattening the stuffed ball.  If rolling add flour as required while rolling until 4 to 5-inch diameter.
• Heat a tawa or a griddle, gently place the obattu on it.
• Roast until it is golden color and flip to complete cooking on both sides.
• Complete the rest of the stuffing and dough in similar manner.
• Before serving, warm it up and spread some ghee on one side.
• This can be served with badam milk.