Opputtu

 Ingredients:

• Split channa dal – 300 g
• Jaggery – 150–200 g
• Grated coconut – 100 g
• Cardamom – 8 nos
• All purpose flour – 200 g
• Water
• Turmeric powder – ½ Tea spoon
• Salt
• Oil or ghee

Method:

•  Soak split channa dal for about an hour and cook (do not mash) those by using little amount of water.
• Discard cooked water (or can be used for making rasam) and grind with jaggery into coarse in a wet grinder. Keep aside.
• Dry roast grated coconut.
• Mix the ground mixture, roasted coconut, pinch of salt and cardamom seeds.
• Then make them into small lemon sized balls. Keep aside.
• Mix all-purpose flour, pinch of salt, turmeric powder and water. This mixture should be of bajji or bonda batter consistency.
• Make that lemon sized small balls (dal and jaggery mixture) into patties (or like vada), dip in all-purpose flour batter and place over heated dosa tava. Pour a tea spoon of oil or ghee and cook both the sides until they are done. Cook one or two at a time.

 Note:

• This is one of the famous traditional sweets in Kongu region of Tamil Nadu (India).