Authentic Adhirasam Using Brown Sugar | Soft Athirasam Recipe

Soak the rice for 2 hours, i have used Maavu Arisi. Drain the excess water, pat dry over cloth for 30 minutes. Grind the rice in batches, For 2 cups 4 batches approx. Sieve the flour immediately after grinding it

So when you have coarse rice (leftovers) you can include it in the next batch of grinding. Once done with preparing rice flour press it tightly till you prepare the jaggery/sugar syrup so that you can prevent flour from drying out.

Jaggery Preparation Measure the jaggery or Natural unrefined Sugar (Nattu sarkarai). Add 1/3 Cup + 2 Tbsp of water to the sugar.

In medium flame boil, you can filter it once sugar gets dissolved and bring it to boil in 5-8 minutes (approx) you will get foam from the syrup and start testing for the consistency.

For that take water in a small cup add few drops of jaggery syrup, if it is in right consistency the jaggery should stand separate from water n when you rub it with your finger you can see an impresion there (anyways the syruy wont dissolve

Mixing Part Take the above hot syrup and mix it with prepared rice flour. Beginners do preserve few tbsps of jaggery and rice flour too before mixing together.

That way you can finally adjust the consistency. Add the cardamom powder, sesame seeds if using and mix all together.

if at any point you are not attaining this consistency and if the batter is tight add more preserved syrup on the same hand if the batter is gooey add more preserved rice flour, add a tsp at a time.

Keep stirring for few minutes so that the heat evaporates quickly. Once cooled down completely cover the top and let rest in room temperature for over night to 3 days maximum

Once you are ready to fry make equal size balls from the dough. Initially the batter should flow like folding ribbon. After 5-6 minutes the jaggery gets absorbed a bit and tightens.

So this is the right consistency, leave the dough little loosen so that after 8 hours of fermentation it turns to perfect one.

Frying Part Take a plate/ziploc sheet grease the top with oil, take a ball and flat over it to round shape with medium thickness for soft athirasam.

Once you start flatting each balls to round shape simultaneously heat the oil in a wok. Here the frying temperature is also one main important point to note. In medium flame you have to fry it.

The oil should not be hot and also not less in temp. Too hot temperature makes the athirasam to turn golden brown quick and inside won't cook properly.

The too less temp makes the athirasam to turn hard and crisp. So maintain a right temp (while adding the raw athirasam the oil should be bit hot then reduce the temperature), add one at a time when one starts puffing up add the next one

The puffing athirasam is the right sign for good athirasam. Once it reaches golden brown, take two spatulas drain the excess oil , also wipe it all over using kitchen paper towel to remove excess oil around and keep aside in a plate.

Note I have added few sesame seeds on the top before frying. The fried athirasams once cooled down store in air tight container at room temp.