Oliga (Bobbattu)

Ingredients:

This recipe makes around 18 oligas

Chiroti Rawa 1.25 cup (Looks like sooji but it will be very thin) - it's my yellow cup

Maida 1.75 cup

Jaggery 7 cubes

Toor dal 2.5 cup (my yellow cup)

Turmeric a pinch

Salt a pinch

Elachi 12 pods crushed

Oil 

Poppy seeds

Method:

1. Take chiroti rawa, maida in a vessel, add salt, turmeric and make the dough by adding water. The dough should be very soft and it should be sticking all over hand. Now add some oil on top and leave it for 2-3 hours or even over night

2. Take a heavy dingchik and nicely mash the dough and all the rawa should fully get soft and it should be very soft to touch and it should be stretching nicely.

3. Boil the toor dal by adding turmeric and 3 glasses water.
4. When dal is 80% cooked,( When we press the dal, it should get crushed but should not get mushy.), drain all water by using a colander. Now add the dal to same bowl, add jaggery by fully smashing it in a news paper (make sure its fully powdered else, it won't melt easily.), add elachi powder and cook for 5-8 min by closing lid.

Make sure it doesn't burn.

5. Now cool it and grind it into smooth paste without adding any water. If it's too watery, we need to use a muslin cloth and squeeze out all water. If it's too dry, we can add few spoons of milk while doing mixi. Taste it and ensure the sweetness is perfect to eat the poornam.

6. Now apply oil to hands, take small lemon size dough (less than what is needed for poori). Take foil paper and Spread it with hand and then put one big ball of poornam and cover with the dough edges. Dough should only be in single layer all over and remove any extra dough.

7. Now apply poppy seeds on top and gently roll only the edges until its fully thin.

8. Heat a non stick pan, apply oil and then roll this oliga onto pan and cook on high flame for few seconds. Apply oil on top with brush. And then flip to other side and cook. 

9. Serve hot or cold with ghee and milk.