Recipe source: I have seen my mom making this along with a maid during festivals. Now I did this with my Mother-in law's tips on making the perfect adhirasam batter. Adding maida is her tips and it works out perfectly for me.
 |
| Awaiting Baby Jesus....Athirasam for Holy Family. |
 |
| Athirasam batter. |
Ingredients:
Raw rice - 600 gm
jaggery - 500 gm
water - 3/4 cup
white sugar - 3 tbsp
dry ginger powder - 1 tbsp
sesame seeds - 2 tbsp
cardamom powder - 1 tsp
poppy seed (kasakasa) - 1 tbsp
All purpose flour - (if needed)
oil to deep fry
ghee - few tsp
Method:
Rinse the rice. Soak the rice in water for 1 hour. Drain water completely and spread it on a clean dry paper towel or cloth. Let it dry for 2 hours. Powder the rice in mixie (little by little) to a very fine stage. Sieve if needed.
In the meantime prepare the jaggery solution. Crush the jaggery into small pieces. Put sugar and jaggery in a vessel, add 3/4 cup water and heat till the jaggery dissolves. Continue heating till we see bubbles and one string consistency. (the jaggery solution when poured from the spatula should fall like a single line at the end.). Check: Take water in a small cup and pour this jaggery now, it should fall as a drop, but will dissolve soon. we will not be able to roll it into a ball. This is the stage for making soft athirasam. Immediately switch off.
Don't go for uruttu patham (update 2014): if it became soft ball or uruttu patham, then add 1/4 cup water and heat and bring back. {Soft ball consistency. (Soft ball consistency - uruttu patham : If we drop 1/2 a tsp of jaggery solution in cold water, it should not dissolve. We should be able to roll that into a soft ball). (or do this step using a candy thermometer - candy stage temp).}
To the powdered rice, add cardamom powder, sesame, kasakasa, dry ginger powder, jaggery solution. Add the jaggery solution little by little , leaving behind the sediments. Mix well. Add the entire solution if possible (the adirasam should be as sweet as possible) and the batter should be like chapati dough but more sticky, little runny and soft to touch.
Add 3 tbsp milk to this and knead again. This gives soft athirasam. (updated 2014)
If the dough is more runny like idly batter, add maida flour and give it more thickness. (It is a good idea to prepare a cup of extra rice flour separately to mix with the runny batter). For test run, fry one adirasam immediately and check if tastes / looks good.
Then cover the batter with a cling wrap or clean cloth and let it soak for 3 days. On the third day heat oil in a broad frying pan. Wait till it gets really hot. Reduce to medium flame. Take a plastic sheet, apply some ghee in our hands and on the sheet. Take a small lime size adhirasam batter , flatten it smoothly. Make a small hole in center (for South Tamilnadu adirasam) or just without hole (for Madras Athirasam). Deep fry in low to medium heat. Flip and fry the other side too. Fry the adirasam in small batches and give more time to cook in low heat.
Take out using two spatulas, one to hold the adirasam and another to press and drain oil. Keep in paper towels, let cool and store in airtight containers. It gets softer and tastes good after a few hours.
Adirasam is ready!
Serving suggestions:
Serve as snack with tea / coffee and murukku.
Makes a traditional Indian dessert.
