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Oliga with groundnuts
Category : Nuts and seeds, Andhra recipes, Special recipes
Servings : 6
Time Taken : 15-30 mins
Rating :
Method
- Powder groundnuts fine; keep it aside.
- Mix both maida and sooji with 1 tablespoon of oil, a pinch of salt and some water to prepare a soft, stretchable dough.
- Keep it covered under a moist cloth for 1/2 hr (sprinkle some oil over dough to prevent drying)
- Melt jaggery on stove with some water (1 string consistancy).
- Add groundnut powder, til, dessicated coconut powder along with cardamom powder.
- Remove from fire (no need to put it on fire after adding). This is called `poornam`.
- Mix the ingredients thoroughly and make lemon-sized balls, keep aside.
- Make same no. of balls from the maida dough (oil your hands to make balls).
- Take a ball of dough to make a round, put the prepared poornam in the centre.
- Gather the edges so that poornam is completely covered.
- Place on a plastic sheet (smeared with oil); gently pat with fingers to form a thin poli/oliga of about 5 to 6 inches (you can use a rolling pin too)
- Lift the sheet, release the oliga onto your stretched palm.
- Drop it on a pan, sprinkle oil on and around the oliga and fry till light golden colour on both sides.
- Prepare the others in the same way and stock them on a plate.
- Serve them with melted home-made ghee.
- Some like it with milk and sugar (sprinkled over).
- Instead of maida and sooji you can use oliga rawa if available.
Ingredients:
250g - maida
50g - fine sooji/rawa
oil
300g - jaggery
250g - groundnuts (peanuts), dry fried, husk removed
50g - dessicated coconut powder
1 tbsp - til/sesame
1/2 tsp - cardamom powder
1 tbsp - fine badam flakes
A pinch of salt
Plastic sheet/oliga reku made of thin aluminum sheet
250g - maida
50g - fine sooji/rawa
oil
300g - jaggery
250g - groundnuts (peanuts), dry fried, husk removed
50g - dessicated coconut powder
1 tbsp - til/sesame
1/2 tsp - cardamom powder
1 tbsp - fine badam flakes
A pinch of salt
Plastic sheet/oliga reku made of thin aluminum sheet
RECIPES BY UMA DEVI RAMACHANDRA
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