by Pallavi Purani

Adhirasam

I had reserved the entire of Last week of Nov for the SNC event. But I hurt myself and got the tiny toe fractured 😐

Yeah it sucks to just sit at home all day, not move, not cook much. But anyway it took me 2 days and one batch of bad adhirasam batter to get to the final product. Yashodha gave us this opportunity to make this wonderful dish.

I had to use the light color jaggery as the dark one was not available in the nearest store.

Print Recipe
Adhirasam
I had reserved the entire of Last week of Nov for the SNC event. But I hurt myself and got the tiny toe fractured 😐
Course dessert
Prep Time 120 minutes
Cook Time 10 minutes
Servings
portion
Ingredients
Course dessert
Prep Time 120 minutes
Cook Time 10 minutes
Servings
portion
Ingredients
Instructions
  1. Soak rice for 1 or 2 hours. Drain it from water.
  2. Do not dry it completely, it should be moisture moderately. Grind them into powder and should be neither coarse nor fine.
  3. Add jaggery and water in the heavy bottomed vessel. Allow them to boil.
  4. Add cardamom powder and allow the syrup should be thicker which is in one string consistency.
  5. Remove it from the stove. After few minutes add rice flour slowly and stir well until you get soft dough. It should be in the consistency of chapatti dough.
  6. While mixing rice flour add ghee.
  7. Heat oil for deep fry. Take a plastic sheet/foil and apply oil on it.
  8. Take small lemon sized dough and keep it on the greased foil. Dip your fingers in the oil and flatten the dough into thick chapatti.
  9. Take the thick chapatti out from the foil and drop gently into the heated oil. Fry both the sides until it should be nice and brown.
  10. Remove adhirasam on an tissue paper. Repeat steps for all others.
  11. Serve with love.


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