Pappu Bhaksham – is made with spicy regular dal which we eat with rice. This savory poli is similar to sweet puran poli, but instead of sweet puran we use spicy dal as stuffing. Pappu Bhaksham can be served as breakfast, lunch, dinner or even as a snack. These can be made faster than the chapathi. You just need to plan a little ahead with the dough.

How to make Pappu Bhakshalu

PREP TIME: 15 MINS COOK TIME: 30 MINS SOAK TIME: 4-6 HRS TOTAL TIME: MIN 45 MINS (EXCLUDES SOAKING TIME) COURSE: BREAKFAST/LUNCH/DINNER CUISINE: INDIAN MAKES: 8

Ingredients

For Dough:
- chiroti rava / semolina – 1 cup
- salt – pinch
- oil – 2 tsp
- water – 1/2 cup
For Stuffing:
- toor dal/kandi pappu – 1 cup
- onions – chopped – 3/4 cup
- tandaloo/thotakoora or koyagoora – 2 cups
- salt – 1.5 tsp
- red chilly powder – 1.5 tsp
- turmeric – 1/4 tsp
- tamarind pulp/juice – 2 tsp
- water – 1.75-2 cups
- wheat flour – 1-2 tbsp (use more if needed)

Instructions

Dough:

Mix semolina, salt and oil with 1/2 cup water, mix well and make a soft dough.
Cover with a wet cloth and set aside for 4-5 hrs.

Stuffing:

In a pressure cooker or hawkins cooker, add dal and rinse the dal.
Add water.
Add onions, tandaloo/thotakoora(if not available use spinach), salt, red chilly powder, turmeric and tamarind paste.
Close the lid and cook till 5 whishtles.
Once the dal is cooked, press it and add wheat flour. Mix well and make lemon sized balls with dal.

Making Bhaksham:

Take a bhaksham paper or butter paper, add 1 tsp oil, take a piece of dough, spread it to 2-3″ diameter.
Place the stuffing in the middle and close with edges like dumpling.
Pour 1 tsp oil on the dumpling.
Place the plastic sheet on top.
Apply little pressure and spread it as thin as you want.
Remove the plastic sheet and sprinkle 1-2 tsp oil.
Place the paper upside down on the heated pan. Cook both sides.
Serve as is or with mango pickle.