Paruppu opputtu -feature

Paruppu opputtu | Paruppu poli | Oppittu with paruppu poornam

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 oppattu or bobattlu only maida is used. Furthermore, for puran poli dry ginger/nutmeg powder is used in the poornam/stuff but here in paruppu poli 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:

Sweet Pongal with jaggery

Ven Pongal

Medhu Vada

Masala Vada

Pasipayaru suiyam

Watch the video here:

Paruppu opputtu | Paruppu poli | Oppittu with paruppu poornam
Prep Time
20 mins
Cook Time
40 mins
Soaking time
1 hr
Total Time
1 hr
 
Paruppu opputtu or paruppu poli is a sweet bread filled with dal stuffing and cooked using ghee.
Course: Breakfast, Main Course, Snack
Cuisine: South Indian
Keyword: Bobattlu recipe, Dal opputtu, How to make paruppu opputtu, Oppattu recipe, Paruppu oppittu, Paruppu opputtu, Paruppu poli, Parupu opputtu, Parupu poli, Puran poli, South indian poli recipe
Servings: 10 poli
Calories: 300 kcal
Author: Sangeetha
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:
  1. Clean and soak gram dal for two hours.
  2. Pressure cook the dal with enough water for three whistles.
  3. Drain the water completely and keep the cooked dal aside.
Recipe to make parupu poli:
How to make the outer cover dough of opputtu:
  1. In the meantime, take flour in a mixing bowl.
  2. Add salt, turmeric powder and sugar.
  3. Gradually add water and knead the flour into a soft dough.
  4. Apply some oil and ghee. Keep the covered aside for 30minutes to 1 hour.
How to make the stuffing/poornam:
  1. Take the cooked gram dal in a blender, add jaggery powder and cardamom powder.
  2. 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.
  3. 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.
  4. 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.
  5. I have shown here just for your reference. Actually, my ground stuff was thick enough to keep inside the dough.
  6. Once when your stuffing is warm enough to handle make equal sized balls and keep aside.
How to make the opputtu/poli:
  1. Make equal sized balls from the dough.
  2. Grease the platform with some oil, flatten the dough.
  3. Place the stuffing ball and pull the edges of the dough towards the center to cover the stuff.
  4. Now press gently with your fingers or roll with a rolling pin.
  5. Heat a tawa, grease with some ghee, place the opputtu gently.
  6. Cook the bottom of the poli for three minutes in medium flame.
  7. Flip and cook the other side of the opputtu for 2 more minutes. Sprinkle few drops of ghee.
  8. Roast both the sides of the poli until golden brown spots appear.
  9. Serve hot. You can offer this as a prasadam during auspicious days
Recipe 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.

Preparation:

  • Clean and soak gram dal for two hours.

Paruppu opputtu -soak

  • Pressure cook the dal with enough water for three whistles.

Paruppu opputtu -boil

  • 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.

Paruppu opputtu -flour Paruppu opputtu -salt Paruppu opputtu -turmeric Paruppu opputtu -sugar

  • Gradually add water and knead the flour into a soft dough.

Paruppu opputtu -water

  • Apply some oil and ghee. Keep it covered aside for 30minutes to 1 hour.

Paruppu opputtu -oil Paruppu opputtu -ghee Paruppu opputtu -soft dough Paruppu opputtu -cover

How to make the stuffing/poornam:

  • Take the cooked gram dal in a blender, add jaggery powder and cardamom powder.

Paruppu opputtu -cooked gram Paruppu opputtu -blender Paruppu opputtu -jaggery Paruppu opputtu -cardamom

  • 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.

Paruppu opputtu -heat

  • Once when your stuffing is warm enough to handle make equal sized balls and keep aside.

Paruppu opputtu -puranam balls

How to make the opputtu/poli:

  • Make equal sized balls from the dough.

Paruppu opputtu -dough balls

  • 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.

Paruppu opputtu -flatten Paruppu opputtu -stuff Paruppu opputtu -pull edges Paruppu opputtu -cover

  • Now press gently with your fingers or roll with a rolling pin.

Paruppu opputtu -press Paruppu opputtu -roll gently Paruppu opputtu -rolled

  • Heat a tawa, grease with some ghee, place the opputtu gently.
  • Cook the bottom of the poli for three minutes in medium flame.

Paruppu opputtu -heat ghee Paruppu opputtu -fry Paruppu opputtu -flip

  • 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.

Paruppu opputtu -flipped Paruppu opputtu -cook Paruppu opputtu - Paruppu opputtu -done

  • Serve hot. You can offer this as a prasadam during auspicious days.

Paruppu opputtu -yum

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.

For traditional sweet recipes:

Ellu urundai

Boondi laddu

Pasiparupu payasam

Aval payasam

Javvarisi payasam

 

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