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

Instructions

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

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