Flat bread stuffed with sweetened lentils / Opputu / Puran Poli

Opputu / Obbattu / Puran Poli

Recipe Details

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Ingredients

For the Sweet Filling

• Chana dal – 1 cup
• Jaggery / Gundu Vellam – 1 cup
• Cardamom powder – 1 tsp
• Water – as needed, for soaking and pressure cooking the chana dal

For the Dough

• All-purpose flour / Maida – 3/4 cup
• Wheat flour – 1/4 cup
• Salt – a pinch
• Water – 1/2 cup, added gradually as needed
• Oil – 2 tbsp, divided between the dough and shaping

For Cooking

• Ghee – 2 tbsp, or as needed

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Prepare the Sweet Filling

1. Rinse the chana dal and soak it in enough water for at least 2 hours.
2. Drain the soaking water and pressure cook the dal with fresh water until completely cooked but not excessively watery.
3. Drain the cooked dal thoroughly using a strainer.
4. While the dal is still warm, combine it with the jaggery and grind to a coarse paste without adding water.
5. Transfer the chana dal and jaggery mixture to a non-stick pan.
6. Add the cardamom powder and cook over low to medium heat, stirring continuously.
7. Continue cooking until the filling thickens and comes together into a soft, semi-solid mixture.
8. Remove from the heat and allow it to cool completely.
9. Divide the filling into small lemon-sized balls and keep aside.

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Prepare the Dough

1. Combine the all-purpose flour, wheat flour, and salt in a mixing bowl.
2. Add the water little by little and knead until a soft, pliable dough forms.
3. Add some of the oil and knead again until the dough becomes smooth and soft.
4. Cover and refrigerate the dough for at least 1 hour.

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Shape the Opputu

1. Take a small lemon-sized portion of dough and roll it into a ball.
2. Flatten it gently with your fingers. Apply a little oil to your hands if the dough feels sticky.
3. Place one ball of the prepared chana dal filling in the center.
4. Bring the edges of the dough together and seal the filling completely inside.
5. Place the stuffed dough on a lightly oiled rolling surface or between lightly greased plastic sheets.
6. Using your fingers or a rolling pin, gently flatten it into a thin round flatbread.
7. Work carefully so the filling does not break through the dough.

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Cooking Instructions

1. Heat a griddle or tawa over medium heat.
2. Place the rolled Opputu on the hot griddle.
3. Apply a little ghee over the top and around the edges.
4. Cook until light golden-brown spots appear on the bottom.
5. Flip and apply a little more ghee if needed.
6. Cook the second side until golden spots appear and the flatbread is cooked through.
7. Remove from the griddle and repeat with the remaining dough and filling.
8. Serve warm.

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Tips

Drain the Dal Well: Remove as much excess cooking water as possible before grinding. A wet filling can make the Opputu difficult to shape.

Filling Consistency: Cook the chana dal and jaggery mixture until it is thick enough to hold its shape when rolled into a ball.

Soft Dough: The dough should remain soft and pliable. Resting it before shaping makes it easier to stretch around the filling.

Rolling: Avoid dusting with extra flour while shaping. Use a little oil instead, as in the traditional method.

Coconut Variation: The chana dal filling can be replaced with a sweet coconut, sugar, and cardamom filling for another delicious version.

Serving Suggestion

Serve Opputu warm, either on its own or with a little extra ghee spread over the top.

Recipe Source: My Mom’s Kitchen.