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 and cover the dough with a wet towel for 1 hour.
• Rinse split peas and cook until 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 until it leaves the sides of the pan.
• 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 into a 5-inch diameter circle with a rolling pin. Dust all-purpose flour if needed while rolling.
• Place one of the stuffing balls 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 with a rolling pin. If flattening by hand, dip your fingers in oil and keep flattening the stuffed ball. If using a rolling pin, dust flour as required while rolling until 4 to 5 inches in diameter.
• Heat a tawa or griddle and gently place the obattu on it.
• Roast until it is golden in color and flip to complete cooking on both sides.
• Complete the remaining stuffing and dough in the same manner.
• Before serving, warm it up and spread some ghee on one side.
• This can be served with badam milk.