Kodo millet athirasam (chettinaad style) | How to make Kodo millet athirasam (chettinaad style)

By Adaikkammai annamalai  |  1st Mar 2018  |  
4.5 from 2 reviews Rate It!
Kodo millet athirasam (chettinaad style)by Adaikkammai annamalai
  • Prep Time

    8

    Hours
  • Cook Time

    10

    mins
  • Serves

    4

    People

2

2

About Kodo millet athirasam (chettinaad style) Recipe

Athirasam is a type of indian sweet from tamil cuisine. The doughnut like pastry has a long history of popularity in Tamil civilization. They are similar in shape to vada, but are not savoury and are eaten as a dessert. My all time favourite too, my grand ma make me for every celebration,, lots of childhood memories.. must try its very easy to make n healthy too..everyone doing athirasam only knead a dough but chettinaad style stirring the batter kts a different one u can stire 5 days maximum after u make athirsam

Kodo millet athirasam (chettinaad style)

Ingredients to make Kodo millet athirasam (chettinaad style)

  • jaggery - 1 cup
  • Kodo millet- 2 cups
  • Cardomom - pinch

How to make Kodo millet athirasam (chettinaad style)

  1. ONLY 2 INGREDIENTS.., JAGGERY -1 CUP , KODO MILLET RICE -2 CUPS
  2. SOAK 2 CUPS OF KODO MILLET RICE FOR 2 HOURS
  3. AFTER 2 HOURS DRAIN THE EXCESS WATER USING FILTER
  4. SPREAD RICE IN DRY CLOTH, PAT DRY OVER CLOTH FOR 30 MINUTES
  5. ADD TO BLENDER
  6. GRIND FINE POWDER LIKE THIS
  7. KEEP SEPERATE ON A BOWL
  8. BOIL 1 CUP OF JAGGERY WITH 1 CUPS OF WATER IN MEDIUM FLAME
  9. YOU CAN FILTER IT ONCE SUGAR GETS DISSOLVED DRAIN THE IMPURITIES, IT HELP US TO REMOVE DUST
  10. BRING IT TO BOIL IN 10 TO 12 MINS(APPROX)
  11. YOU WILL GET FOAM FROM THE SYRUP AND START TESTING FOR THE CONSISTENCY
  12. TAKE 1 DROP JAGGERY SYRUP AND IT SHOULD NOT STICKY AS SHOWN,THE JAGGERY SYRUP IS READY
  13. IN MEDIUM FLAME, MIX THE FLOUR INTO THE JAGGERY SYRUP,
  14. KEEP STIRRING FEW MINUTES, MIX WELL TOGETHER WITHOUT LUMPS
  15. THE BATTER CONSISTENCY WHEN TURNS LIKE THIS OFF THE FLAME,
  16. GREASE THE BOWL WITH OIL OR GHEE FOR NON STICKY
  17. TRANSFER THE BATTER INTO THE BOWL
  18. THE KODO MILLET ATHIRSAM BATTER IS READY NOW,
  19. ONCE COOLED DOWN COMPLETELY COVER THE TOP WITH A CLOTH AND REST IT FOR OVER NIGHT
  20. TAKE A ZIPLOC SHEET GREASE TOP WITH A OIL AND UR HANDS TAKE A BALL, SHAPE SMALL PORTION
  21. FLAT OVER IT TO ROUND SHAPE LIKE VADA
  22. THE OIL SHOULD NOT BE HOT AND ALSO NOT LESS IN TEMPERATURE, DEEP FRY THEM
  23. THE PUFFY ATHIRASAM IS THE RIGHT SIGN FOR GOOD ONE, ONCE IT TURN GOLDEN BROWN TAKE SPATULA REMOVE EXCESS OIL
  24. The perfect healthy sweet is ready now..,

My Tip:

Jahhery should be good quality, syrup is must be in proper consistency, always cook on low flame,

Reviews for Kodo millet athirasam (chettinaad style) (2)

Vasuyavana 7 months ago

Excellent. Just ignore ppl who don't understand the effort taken.
Reply
Adaikkammai annamalai
7 months ago
tq sisy, tq so much for encouraging, i did nt take care ignore comments

Latha Nair7 months ago

A good recipe. But this s not a video contest as far as I know.
Reply
Adaikkammai annamalai
7 months ago
i uplaod for bith cinteat sisy, grandmad recipes n holi contest
Vasuyavana
7 months ago
dear Latha, please understand the effort taken for capturing this video. please rate for the effort. hope you understand