1. Sieve all purpose flour and fine semolina in a bowl. This step only optional. You can skip it if you want. Add turmeric, salt and 1 tsp oil. Add about 3/4 cup of water and mix it well. Do not add the water fully but just little by little. The consistency should be sticky. It should not be dry. Add 2 tsps of oil at the end and mix it once. Cover and let it sit for an hour. This is called kanaka.

2. Meanwhile for the sweet mixture inside the obbattu, cook the channa dal with water. I cooked it in open stove because my cooker is broken. You can just pressure cook it with 3 cups of water. It will be much faster. The open stove method takes more time but you have better control as you can make sure not let it overcook. You can cook it either way. Once the dal is cooked, drain the excess water. Do not throw away the drained water as you can make obbattu saaru with it.

3. Take the jaggery and add 1/2 cup of water to let it melt. Once it is melted completely, drain the jaggery mix to separate the impurities. Let it boil with the dal to bring it to thick paste consistency. You can see the picture in the next step for reference. Add the cardamom powder at the end. Note: I have added about 1 1/4 cup jaggery. If your is very sweet then you can add 1 cup or even less. If it not so sweet then you can add more.

4. Make small balls of jaggery and channa dal mix. By now it would be an hour after letting the maida sit. Mix the maida again and now we are ready to start making the obbattu.

5. Take oil and maida flour in two small bowls. Apply oil on both your hands to avoid the maida sticking to your hands. Take a small chunk of the maida/rava mixture and flatten it on the top of your palm as shown in the picture. Take a ball of the sweet mixture and place it at the center.

6. Cover the ball and take out any excess sticking out. Roll this into loose maida flour and place it on your chapathi board. If you don't have the board, you can use your kitchen counter. Make sure to cover it with flour to avoid sticking to it.

7. With a rolling pin, roll out the ball into a flat thin layer using the maida flour to avoid sticking.

8. Heat a tawa and cook it well on both sides. Do not forget to add ghee when you are turning it. Finish all making all the obbattus. Make sure to heat it up again if you are not going to consume immediately. Once you heat it up, add a generous amount of ghee for awesome tasting obbattu.