• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Oliga

1/2 kg – toovar dal (kandipappu)
350 g – jaggery powder
400 g – maida/oliga rawa
12 – elachi(powdered)
1 tbsp – khuskhus
Oil
Salt a pinch
Thick plastic sheet/plantain leaf/oliga reku (thin aluminium sheet), to prepare oliga
Directions
Cook dal until soft but not mashed, drain water completely (preserve it & this can be used to prepare oliga rasam)
Add jaggery & elachi powder to dal and grind it into a fine paste
Make lemon-sized balls and keep aside, this is poornam/stuffing
Make soft dough with maida by using water, a pinch of salt & a tablespoon of oil
The dough should be very soft and stretchable, keep it under a wet cloth for 1 hour
Divide dough into same number of portions as of poornams, sprinkle a few drops of oil over them to prevent drying
Take a ball of dough, put it on the plantain leaf/plastic sheet, stretch with fingers to make a round, put the poornam in the centre and gather the edges over poornam to cover stuffing completely
Prepare all the rounds and keep them aside
Put the stuffed ball on the sheet and gently pat with fingers to form a thin disc (you can use a chapathi rolling pin)
Sprinkle some khuskhus on the prepared oliga and press the seeds gently
Lift the sheet, release the oliga on stretched palm and drop it on tawa
Sprinkle oil on and around the oliga, fry until light golden brown on both sides Remove and stock them
If using aluminium sheet to pat the oliga, they can be dropped directly on tawa