Cook Channa dal with a pinch of salt and turmeric in a pressure cooker. Drain all the water.
Just mash the dal with jaggery , shreded coconut and cardamom powder.
Make a smooth dough with maida , salt , oil and water. Cover and keep the dough aside for 1 hour.
Take a ball of dough and spread with hand.
Keep a ball of channa mixture and cover with the dough and seal the ends Apply oil to a plastic paper, keep the ready ball on it and roll it gently like chappathi The plastic and oil, prevents the dough from sticking. Roast with ghee on a hot non stick pan at medium heat till the both sides get golden brown in colour. Obbattu is ready to serve...