A top down view of a stack of bakshalu ~ sweet flatbread with a bowl of ghee

Bakshalu - Moong dal stuffed sweet flatbread

Bakshalu are sweet, moong dal stuffed flatbread or puran poli.
Course Dessert, Snack, Sweet
Cuisine Indian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 pieces


Cover ~ Poli ~ Bread

  • 1 ½ cups All Purpose Flour
  • Pinch of Salt
  • ½ - ⅔ cups Water
  • Oil, to shape and cook bakshalu


  • 1 cup Moong Dal ~ Green Gram
  • 2 cup Water
  • 1 ¼ cup Granulated Sugar (add more or less to taste)
  • ½ tsp Cardamom Seeds, powdered



  1. Mix flour and  salt in a wide bowl.

  2. Pour ½ cup of water and make the dough. Add more water if required.
  3. When the flour comes together, knead the dough for 3-5 minutes until soft.

  4. Cover and keep aside for 1 - 2 hours.


  1. Wash dal, and cook with 2 cups of water.

  2. Once the water comes to a boil, reduce the flame to medium - medium low and cook until dal is soft.

  3. Continue cooking dal until water evaporates.

  4. Add sugar, cook until sugar melts and the puran/poornam comes together leaving the sides of the pan. Keep stirring intermittently all through this step.

  5. Reduce the flame the continue cooking until melted sugar and cooked dal  solidifies. 

  6. To a test if poornam is done, take a teaspoon of poornam and let it cool.  Then shape it into a ball using fingers and if poornam is very sticky, and unable to shape it into a ball, that means it needs to cook a little longer.

  7. Turn off the heat when poornam is done, let it cool. 

To make Bakshalu

  1. Divide poornam into 10-12 parts and shape into a small lemon sized balls.

  2. Similarly, divide the dough into 10 - 12 parts. Size of each part of the dough  should be smaller than the size of poornam balls.

  3. Take a ziploc bag or a plastic sheet, apply some oil using fingers.
  4. Press a dough ball with fingers to make a small disc. One can do this step even by pressing the dough on the hand.

  5. Place one poornam ball on the dough disc and seal it to make a round ball. Similarly, stuff rest of the poornam balls.

  6. Apply some oil on a ziploc or plastic bag. Press each poornam stuffed dough into a thin flatbread using fingers. Keep turning the plastic sheet around to get an even and thin flatbread.

  7. Heat a pan/griddle/tava. When the griddle is hot, place the flatbread/baksham on one palm, peel of the plastic bag with other hand and gently place the baksham on the hot griddle.

  8. Drop about ¾ - 1 tsp of oil around the baksham, cook on medium flame until it is cooked, about 1 - 2 minutes.
  9. Flip baksham and drop more oil around the baksham and cook for another minute or 2.
  10. Transfer to a plate and let cool.
  11. Repeat the same with rest of the bakshalu.

  12. Once the bakshalu are cool, store in an airtight container for at least 2-3 days at room temperature and up to 15 - 30 days or even longer in the refrigerator.

  13. Before serving, warm baksham in the microwave for 10 - 15 seconds and serve with some ghee.