Adhirasam(ariselu)!

Ingredients:

Raw rice – 1 kg 

Grated Jaggery – ¾ kg

Water – 2 Tbsp

Oil – To deep fry + 3 Tbsp for flatten the dough

Method:

• Soak the raw rice for at least for 2 hours, and then drain the rice.
• Put the clean cloth in a table and spread the rice completely as shown in the picture, and let it dry for 30 minutes, but careful don’t let them dry completely, there should be moisture.
• Grind it in a dry blender into a medium powder i.e. nor coarse or smooth.
• Sieve it and keep it aside.
• Take the grated jaggery into heavy bottom pan, add 2 Tbsp of water and let it dissolve.
• Stir it continuously till you see the frothy, now a drop the syrup in a bowl of water, if it’s settled down and can make ball of it (One string Consistency), switch off the flame.
• Take a little amount of rice in a wide mixing bowl and add little hot jaggery syrup and stir it with wooden ladle.
• Repeat the step till you finish the all flour not the sugar, the consistency should be like chapathi dough. Don’t add the syrup much than that.
• If you roll into ball of the dough, it should not be sticky.
• Take a little amount of rice in a wide mixing bowl and add little hot jaggery syrup and stir it with wooden ladle.
• Repeat the step till you finish the all flour not the sugar, the consistency should be like chapathi dough. Don’t add the syrup much than that.
• If you roll into ball of the dough, it should not be sticky.
• Heat oil in a pan.
• Take the dough, make equal size small balls.
• Keep ready the oil greased plastic sheet or banana leaf.
• • Keep the ball on the sheet, dip your fingers in oil and flatten by hand into semi thick not too thin or too thick, if you wish make hole on center.
  • Gently put the dough into the hot oil and deep fry it golden brown on both side.

• Keep it in tissue paper and keep changing the tissue paper after it complete wet.
• You can press the adhirasam with flat bowls, but we don’t do that for soft purpose.
• Serve it hot