Green Gram Dhal Okkarai


  • Green Gram Dhal – 1 cup
  • Rice flour – ½ cup
  • Rawa – ½ cup
  • Jaggery powdered – 2 cup
  • Ghee – ½ cup
  • Cashew Nuts – 10 to 15
  • Coconut gratings – 1 cup
  • Cardamom Powder – 1 teaspoon


  1. Fry green gram dhal in a teaspoon of ghee till it becomes light brown. Pressure cook with two cups of water till soft.
  2. Fry the cashew nuts in a teaspoon of ghee and keep aside.
  3. Add ½ cup water to jaggery powder and bring to boil. Strain it and keep aside.
  4. In a kadai put 2 to 3 tablespoons of ghee and fry rava till you get nice aroma. Then add rice flour and fry for a while. Add coconut gratings and fry for two to three minutes on medium flame. Now add the cooked dhal mashed well along with the jaggery syrup. Mix well. Stir continuously till all blends well and become thick. Now add the remaining ghee and stir once again till it leaves the sides of the vessel. Add fried cashew nuts and cardamom powder and mix well. Transfer it to a greased bowl.


  1. Green gram dhal here refers to paasi payaru or paasi paruppu…? I mean yellow (without skin) one or green with skin? – Jay

  2. Green gram dhal is Paasi Paruppu also known as payatham paruppu (the yellow dhal without skin).

  3. Okkarai came out well! Thanks:)

    I could have put little more ghee to make it more tastier. From health point of view, mine was not too bad!

    Thanks for the recipe!


  4. Hi Anee

    Thank you for visiting my site and trying the recipe. You are right. For health point of view, we can reduce the ghee whever we prepare it for our consumption. If it is for party or for distribution we can add little more ghee to get the rich taste. Moreover, when we prepare for party etc, the share per person will be less and will not be a health problem.

  5. Mam,I tried this recipe today.It came out very well.Your site is a great resource to try and learn new recipes..Thank u.

  6. Can dry coconut gratings be used or is it much better to use fresh coconut scrapings? Thanks, Hema

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