Athirasam
Recipe
Ingredients
Raw rice soaked for four hours and drained-1/2 cup
Jaggery-1/4 cup
Cardamom powder-1/2tsp
Method
Drain the soaked rice and speead on a towel to dry.After its almost dry but still little moist grind it coarsely in a mixie.Now melt jaggery in very little water and let it reach one string consistency (check by dropping it in a small vessel with water..if it forms a mass its ready).
Now add cardamom powder to the ground rice powder and pour the melted jaggery to it while warm and mix well.
The dough would be loose then...it will harden as it cools down.
Keep the dough covered with a dry cloth and keep it at room temperature for two days for best result.
After two days take the dough knead and make lemon sized balls and take a zip lock bag apply little oil on it and keep a dough ball and flatten it with your hands.
Dont make it too thin.Heat oil and start frying such flattened ones flipping sides and in low flame.It will puff up.
Once browned equally on both sides using another laddle press and take out to squeeze out oil absorbed.
Likewise fry the rest after flattening.
Your yummy Athirasam is ready.
Important bits
If your dough seems hard add in little milk and knead.If too watery add little wheat flour.
Maintain the one string consistency for jaggery.
Ingredients
Raw rice soaked for four hours and drained-1/2 cup
Jaggery-1/4 cup
Cardamom powder-1/2tsp
Method
Drain the soaked rice and speead on a towel to dry.After its almost dry but still little moist grind it coarsely in a mixie.Now melt jaggery in very little water and let it reach one string consistency (check by dropping it in a small vessel with water..if it forms a mass its ready).
Now add cardamom powder to the ground rice powder and pour the melted jaggery to it while warm and mix well.
The dough would be loose then...it will harden as it cools down.
Keep the dough covered with a dry cloth and keep it at room temperature for two days for best result.
After two days take the dough knead and make lemon sized balls and take a zip lock bag apply little oil on it and keep a dough ball and flatten it with your hands.
Dont make it too thin.Heat oil and start frying such flattened ones flipping sides and in low flame.It will puff up.
Once browned equally on both sides using another laddle press and take out to squeeze out oil absorbed.
Likewise fry the rest after flattening.
Your yummy Athirasam is ready.
Important bits
If your dough seems hard add in little milk and knead.If too watery add little wheat flour.
Maintain the one string consistency for jaggery.
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