Paruppu opputtu | Paruppu poli | Oppittu with paruppu poornam
Paruppu opputtu or paruppu poli is a sweet bread filled with dal stuffing and cooked using ghee. Learn how to make with a video and pictures.
This traditional paruppu opputtu is very tasty and satisfying because of the paruppu pooranam/ Dal stuff we keep inside. Even though the look and taste of this dal opputtu are similar to the North Indian puran poli, it is slightly different in the ingredients.
For Puran poli, wheat flour and maida both are used for the outer layer, whereas for the south Indian Poli or oppittu or Bobattlu the only maida is used. Furthermore, for puran poli dry ginger/nutmeg powder is used in the poornam/stuff but here in paruppu Polo, it is not used.
Since this is Pongal/Sankranti season, relish your taste buds with this sweet delicious Paruppu opputtu and celebrate with your family and friends.
For other Pongal/Sankranti recipes:
Watch the video here:
Paruppu opputtu | Paruppu poli | Oppittu with paruppu poornam
Paruppu opputtu or paruppu poli is a sweet bread filled with dal stuffing and cooked using ghee.
Ingredients
For outer cover:
- 2 cups maida (all-purpose flour)
- ¼ tsp turmeric powder
- ¼ tsp salt
- ¼ tsp sugar
- Water to knead
- ½ tsp oil
- ½ tsp ghee
For stuffing:
- 200 g gram dal approx.
- 1 ¼ cup jaggery
- ½ tsp cardamom powder
To cook poli:
- Few tsp oil to spread
- Few tsp ghee to cook
Instructions
Preparation:
- Clean and soak gram dal for two hours.
- Pressure cook the dal with enough water for three whistles.
- Drain the water completely and keep the cooked dal aside.
Recipe to make parupu poli:
How to make the outer cover dough of opputtu:
- In the meantime, take flour in a mixing bowl.
- Add salt, turmeric powder and sugar.
- Gradually add water and knead the flour into a soft dough.
- Apply some oil and ghee. Keep the covered aside for 30minutes to 1 hour.
How to make the stuffing/poornam:
- Take the cooked gram dal in a blender, add jaggery powder and cardamom powder.
- Blend them smooth WITHOUT adding water. The moisture from the Dal and jaggery is enough for blending. If the poornam is not ground smooth, then it may disturb/ leak while making the opputtu.
- After grinding, try to make balls out of the soft mixture. In case if you have ended up with too loose /watery stuff because of the jaggery, do not panic.
- Just put the ground mixture in a pan and saute for few minutes to remove the excess moisture. In five minutes you will get thick holdable stuff mix.
- I have shown here just for your reference. Actually, my ground stuff was thick enough to keep inside the dough.
- Once when your stuffing is warm enough to handle make equal sized balls and keep aside.
How to make the opputtu/poli:
- Make equal sized balls from the dough.
- Grease the platform with some oil, flatten the dough.
- Place the stuffing ball and pull the edges of the dough towards the center to cover the stuff.
- Now press gently with your fingers or roll with a rolling pin.
- Heat a tawa, grease with some ghee, place the opputtu gently.
- Cook the bottom of the poli for three minutes in medium flame.
- Flip and cook the other side of the opputtu for 2 more minutes. Sprinkle few drops of ghee.
- Roast both the sides of the poli until golden brown spots appear.
- Serve hot. You can offer this as a prasadam during auspicious days
Notes
Tips/Notes: 1) Always cook opputtu using ghee for authentic flavor. 2) You can store the paruppu opputtu in refrigerator up to two days. 3) Make pooranam soft at the same time thick and rollable. If your poornam becomes watery only then, heat for few minutes to remove the excess moisture.
Nutrition
Calories: 300kcal
Tried this recipe?Let us know how it was!
Preparation:
- Clean and soak gram dal for two hours.
- Pressure cook the dal with enough water for three whistles.
- Drain the water completely and keep the cooked dal aside.
Recipe to make parupu poli:
How to make the outer cover dough of opputtu:
- In the meantime, take flour in a mixing bowl.
- Add salt, turmeric powder and sugar.
- Gradually add water and knead the flour into a soft dough.
- Apply some oil and ghee. Keep it covered aside for 30minutes to 1 hour.
How to make the stuffing/poornam:
- Take the cooked gram dal in a blender, add jaggery powder and cardamom powder.
- Blend them smooth WITHOUT adding water. The moisture from the dal and jaggery is enough for blending. If the poornam is not ground smooth, then it may disturb/ leak while making the opputtu.
- After grinding, try to make balls out of the soft mixture. In case if you have ended up with too loose /watery stuff because of the jaggery, do not panic.
- Just put the ground mixture in a pan and saute for a few minutes to remove the excess moisture. In five minutes you will get thick holdable stuff mix.
- I have shown here just for your reference. Actually, my ground stuff was thick enough to hold and make ball and good to keep inside the dough.
- Once when your stuffing is warm enough to handle make equal sized balls and keep aside.
How to make the paruppu opputtu opputtu/poli:
- Make equal sized balls from the dough.
- Grease the platform with some oil, flatten the dough.
- Place the stuffing ball and pull the edges of the dough towards the center to cover the stuff.
- Now press gently with your fingers or roll with a rolling pin.
- Heat a tawa, grease with some ghee, place the opputtu gently.
- Cook the bottom of the poli for three minutes in medium flame.
- Flip and cook the other side of the opputtu for 2 more minutes. Sprinkle few drops of ghee.
- Roast both the sides of the poli until golden brown spots appear.
- Serve this paruppu opputtu warm. You can offer this as a prasadam during auspicious days.
Tips/Notes:
1) Always cook opputtu using ghee for authentic flavor.
2) You can store the paruppu opputtu in the refrigerator for up to two days.
3) Make pooranam soft at the same time thick and rollable. If your poornam becomes watery only then, heat for a few minutes to remove the excess moisture.
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