Tuesday, March 9, 2010

Oligalu / Bakshalu / Bobbatlu / Puran Poli






Oooh, the name Oligalu itself makes me mouth watering. This is my all time, the most favourite food. It is one of Rayalaseema's popular dish. My mom always makes them on every festival. Now a days in my native place Anantapur, we can get these ready made too. Many of my Dad's and my tastes are similar. We both have sweet tooth..:) Ofcourse i dont have to tell that this is also my dad's favourite dish. We love to eat leftover Oligalu as breakfast the next day of the festival. I am not a very gud cook in my early days of marriage. I desparetly missed many of my favourite foods. Slowly i tried and tried to cook better tasting food. Now a days, i get a lot of compliments for my food..:)My dad wonders that his little girl is soo grownup. I always send him my food photos and he teases my mom saying that 'Siri's food looks better than yours'.

Comming to Oligalu recipe, we can make poornam(Sweet stuffing) either with Toordal or Chanadal. We make it with toordal. Here is the recipe

INGREDIENTS

Toordal 1 cup
Jaggery 1 cup
Water 3 cups( for poornam)
Maida(All purpose flour) 1 cup
Poppy seeds 2 tbsp
Cardomom Powder 1 tbsp
Oil 1/2 cup
water 1/2 cup( for dough)
Turmeric 1/2 tbsp (Optional)

PREPARATION


1. Mix maida, water,turmeric and oil(3tbsp) to make a soft dough. Keep it aside for 3 hrs. It helps in making smooth Oligalu. Turmeric is used for nice colouring.


2. Take a vessel and cook toordal with water. Bring it to boil, When the dal is soft and all most cooked, drain out the excess water completly. Add powdered jaggery and simmer it for 5 mins. Add Cardomom powder and grind the whole mixture into a smooth and firm paste. Keep your poornam aside.







3. Knead the dough for 5 to 10 mins. Divide the dough into small sized balls. Take an aluminium foil and grease it with oil. Roll out the dough into a small round on the foil, place a small poornam ball on the middle of the round and cover it by bringing the edges together. Roll it into a round by using rolling pin like a chapathi. Sprinkle few poppy seeds it and gently press them.





4. Heat a pan, gently place the oliga on the pan along with the foil. Now slowly remove the foil from the oilga. Let the Oilga cook for 3 to 4 mins, flip it on the other side and let it cook for 2 more minutes. Add some oil to it and remove. Serve with ghee or warm milk

6 comments:

vamshee said...

hey siri,

seems u r busy helping out people with indian recipes. its wonderful work and to be truthful, all the dishes are mouth watering. thanks and keep up the good work.

vam

Shilpi said...

This dish looks very appetizing!!! Thanks for sharing the recipe.. Will definitely try this out

Anonymous said...

Hey Siri i tried this dish today it came out too good.. Thanks for the receipe

sridhar said...

Hello siri garu,
Great work. Pictures look awesome. I did not know that oligalu are native to rayalaseema.

Siri said...

Thank u all!!

Anonymous said...

How many oliga's does this recipe make?