Thelloliga/Thella oliga is a popular Karnataka recipe. This oliga is very easy to prepare, even amateurs can to make it and very tasty. This is also known as Bili holige, Bili obbattu, Akki Hittu Holige, Ulla Rotte, Rice flour stuffed Paratha… Here “Bili” refers white, “Akki hittu” refers rice flour, “oliga/holige/obbattu” refers bhaksham.
Unlike puran poli/bhaksham this is not sweet. This is a traditional savoury dish which goes very well with any curries and gravies. This is very popular and goes well with Mango Sikani/pulp/puree..
Thella Oliga is prepared by stuffing a ball of rice flour dough inside semolina dough. Other similar recipes use maida dough instead of Semolina dough. Here I am sharing the recipe with semolina/chiroti or pheni or bhakshala rava.
Thella Oligalu – Step by step photo instructions
PREP TIME: 20 MINS COOK TIME: 12 MINS TOTAL TIME: 32 MINS COURSE: MAIN COURSE CUISINE: INDIAN SERVINGS : 2
- For dough:
- Semolina – 1 cup
- oil – 1 tsp
- salt – pinch
- water – 1/2 cup
- For stuffing:
- rice flour – 2 cups
- salt – to taste
- oil – 2 tsp
- water – 3 cups
- Preparing dough: Mix 1 cup semolina, pinch of salt and 1 tsp oil in a mixing bowl. Make dough by adding 1/2 cup water little by little. It should be soft. Cover the dough with a wet cloth. Set aside for at least 4 -6 hrs.
2. Preparing stuffing: Boil 3 cups of water in a deep bowl/pan, add salt and oil. When the water comes to rolling boil, add rice flour and mix well with a spoon/ladle. Turn off heat and close the pan. Let it cool for a few mins. Grease your hands with a little oil and knead the rice flour dough very well and make lemon sized balls and keep them aside.
3. Preparing Oliga: Now take the oliga/bhaksham paper, add a teaspoon of oil on it. Place a small piece of dough and stretch it into 3″ round with your fingers. Place a ball of stuffing on the dough. Start closing from the sides.
4. Close it from all sides to make a dumpling. Pour 1/2 tsp of oil over the dumpling and flip it then pour another 1/2 spoon of oil. Pat it a little with hand and place a thin plastic film over it.
5. Apply a little pressure and spread it into a thin round. Take off the plastic film slowly. Sprinkle a teaspoon of oil on it.
6. Transfer it to a heated flat tawa, that is on medium flame, by placing the oliga paper upside down. Slowly separate the oliga/bhaksham paper from the flattened dough as shown below.
7. Cook for 30 sec, flip it to the other side and cook. Cook till you see the brown spots on oliga. This bhaksham is not going to break or stick to the pan. Very easy to flip like chapathi.
8. Serve hot or warm with any curry or gravy curries or mango pulp.
[…] Tip: You can also use the leftover dough from Bhakshyalu/Poli, Coconut Bhaksham, Pappu Bhaksham/Dal Poli and Thella Oliga. […]
[…] You may also like Savory Bhaksham / Dal Poli and Thella Oligalu/White Oligalu […]