Uppittu - Wheat Bread With Sweetened Dal and Coconut Filling
By: Jayasree Satish
Published: Wednesday, February 17, 2010 - 9:13pm

Ingredients




For the outer cover

2 1/2 cups Wheat flour
1/2 teaspoon Turmeric
Salt a pinch

4 tblspn Ghee/Gingely Oil
Water to make the dough.

For the filling

3/4 cup Chana dal/Bengal gram dal
1 1/2 cups Powdered jaggery
1 1/2 cups fresh grated coconut
2 Tblspn ghee

Preparation

1 Combine all the ingredients mentioned for the outer cover to get a soft dough. 2 Rest the dough for atleast an hour. 3 Prepare the filling 4 Pressure cook chana dal till soft. 5 Drain the cooked dal 6 Grind it along with powdered jaggery and finally add grated coconut and pulse for few seconds to blend everything. 7 Heat a kadai and a tablespoon of ghee. 8 Tip off the ground mix into the kadai. 9 Keep stirring till it turns dry. 10 You can add some ghee while stirring to avoid sticking to the kadai. 11 Leave it to cool. 12 Take a banana leaf or a zip lock cover. 13 Moist your fingers with little ghee. 14 Pinch off a lemon sized dough. 15 Pat into a small circle and keep a tablespoon of the filling on the centre and fold the edges to cover it. 16 Shape into a ball again with the filling inside and again pat it with your fingers to a circle. 17 Don't make it too thin. 18 Heat a tawa and place the banana leaf with the uppittu on the down side. 19 After few seconds, you can slowly,lift the leaf apart. 20 Cook both sides till you can see brown spots. 21 Since we had added enough ghee/oil in the dough you may not require much ghee to cook them. 22 Remove from the pan and fold it.

About


Uppittu
Uppittu is similar to Boli. The making process is almost the same. My mom uses moong dal for the stuffing and my MIL goes for chana dal. And I followed MIL. With some planning ahead, you can make sure, you are not left with excess of the filling/outer covering dough. I divide both the dough and filling into four parts and make equal no of balls from each so that everything gets used up and adjust the size accordingly to make up for the excess. The yield numbers may vary depending on the size you make. I got 20 nos.
For the outer cover
Wheat flour - 2 1/2 Cups
Turmeric = 1/2 tspn
Salt a pinch
Ghee/Gingely Oil - 4 tblspn
Water to make the dough.
Prepare the dough with all the ingredients mentioned above. You can add more oil/ghee to make it soft.Prepare the dough at least an hour before. The longer the dough sits, the softer the uppittus be.
For the filling
Chana dal/kadala paruppu - 3/4 cup
Powdered jaggery - 1 1/2 cups
Grated coconut - 1 1/2 cup
Ghee - 2 tblspn
Pressure cook chana dal till soft. Drain the cooked dal and grind it along with powdered jaggery and finally add grated coconut and pulse for few seconds to blend everything. Heat a kadai and a tablespoon of ghee. Tip off the ground mix into the kadai. Keep stirring till it turns dry. You can add some ghee while stirring to avoid sticking to the kadai. Leave it to cool.
I use banana leaves to make the uppittu. Moist your fingers with little ghee. Take a ball of the outer covering. Pat into a small circle and keep the filling on the centre and fold the edges to cover it. Shape into a ball again with the filling inside and again pat it with your fingers to a circle. Don't make it too thin. This is slightly thicker when compared to Boli. 
Heat a tawa and place the banana leaf with the uppittu on the down side. After few seconds, you can slowly,lift the leaf apart. Cook both sides. Since we had added enough ghee/oil in the dough you may not require much ghee to cook them. Remove from the pan and fold it. This can be eaten by soaking in cardamom flavored milk, though it tastes good as it is.