Time and servings
Time and servings
Ingredients
- 1 cup rice (raw / sona masuri)
- 1 tsp sesame seeds / til
- 1 tsp poppy seeds / khuskhus
- ¾ cup jaggery
- ¼ cup water
- ¼ tsp cardamom powder
- ½ tsp pepper (crushed)
- oil / ghee for deep frying
Instructions
- grease the butter paper (or plastic sheet) with oil and pinch a small ball sized dough.
- pat and flatten to form a slightly thick disk.
- peel the athirasa gently, without breaking apart.
- now deep fry in medium hot oil or ghee.
- fry on medium flame until the bottom part is cooked well. keep splashing oil on top to cook evenly.
- now gently, turn over the athirasa, and fry on both sides.
- fry until both the sides turn golden and slightly crisp. do not fry too much, as the adhirasam will burn and turn black.
- slightly press the athrasa to remove of excess oil.
- finally, enjoy athirasa / adhirasam for 2 weeks by storing in an airtight container.
Adhirasam dough preparation
1
firstly, soak 1 cup rice and soak for 4 hours. you can alternatively soak overnight by changing water every 4 hours.
2
drain off the water and spread over dry cloth.
3
allow to dry for 30 minutes. make sure the rice is still moist; do not dry completely.
4
now transfer the rice to a mixi and blend to fine powder.
5
sieve the rice flour, making sure there are no traces of rice grains. keep aside.
6
now in a tawa dry roast 1 tsp sesame seeds and 1 tsp poppy seeds.
7
roast until it turns aromatic. keep aside.
8
further, in a large kadai take ¾ cup jagger and ¼ cup water.
9
stir well till the jaggery melts.
10
boil the jaggery syrup on low flame for 5 minutes.
11
check the consistency, by dropping syrup into a bowl of water, it should form a soft ball. else boil for another minute and check.
12
now turn off the flame add add prepared rice flour in batches. do not add entire rice flour at once as it may be difficult to mix.
13
also add roasted poppy seeds and sesame seeds.
14
furthermore add ¼ tsp cardamom powder and ½ tsp pepper.
15
mix well, making sure everything is combined well the mixture will turn watery as there is moisture in rice flour.
16
additionally add leftover rice flour and mix well.
17
the mixture will starts to thicken and hold shape.
18
transfer the mixture to a glass bowl.
19
grease the mixture with oil or ghee to prevent from drying out.
20
cover and rest for 12 hours making sure the dough sets completely.
Athirasa frying recipe
1
after 12 hours, combine to form a soft dough. if the dough is too hard, mash a banana and combine to form a soft dough. if the dough is watery then add a tbsp of rice flour to form a soft dough.
2
grease the butter paper (or plastic sheet) with oil and pinch a small ball sized dough.
3
pat and flatten to form a slightly thick disk.
4
peel the athirasa gently, without breaking apart.
5
now deep fry in medium hot oil or ghee.
6
fry on medium flame until the bottom part is cooked well. keep splashing oil on top to cook evenly.
7
now gently, turn over the athirasa, and fry on both sides.
8
fry until both the sides turn golden and slightly crisp. do not fry too much, as the adhirasam will burn and turn black.
9
slightly press the athirasa to remove of excess oil.
10
finally, enjoy kajjaya / athirasa / adhirasam for 2 weeks by storing in an airtight container.
Video
Notes
- firstly, make sure to blend rice to fine powder and do not use store brought rice flour.
- also, follow the ratio of rice and jaggery. do not increase or decrease the proportion.
- furthermore, store the dough in airtight container for a month or more and prepare adhirasam as required.
- additionally, if the dough splits in oil, do not worry. just add a tbsp of maida and prepare the dough.
- finally, kajjaya / athirasa / adhirasam recipe taste great when fried in oil.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kajjaya-recipe-adhirasam-recipe-ariselu/