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