Welcome to Subbus Kitchen - Brahmin Recipes made easy now !
-
Adhirasam
Ingredients:
Raw Rice 1 Cup Jaggery 1 Cup cardamom Powder 1/2 Teaspoon Cooking Oil 1/4 Litre for deep frying
Method:Note : If Adhirasam is getting split while frying, then its an indication that you have added more jaggery. Add one or two more table spoon of rice flour and mix it and try again.- Soak the rice for 30mins. After 30 mins, rinse it and drain the water. Spread the rice in a towel for about 10 mins to absorb the excess water content of the rice. When 3/4th dried, grind the rice in a mixer to a very nice powder. (You can also sieve it to get a fine nice powder).
- Add jaggery in a pan with 1/2 cup of water and when it dissolves, strain the jaggery water to remove dirt & sand
- Again boil the jaggery water and keep stirring it until the jaggery comes to stone consistency. This means when we take a drop of jaggery juice and pour it in water, it should not dissolve rather we should be able to make a ball out of it. It should not be hard as well. This is the right consistency. When you allow the syrup more than the stone consistency, then the adhirasam will become hard. If the syrup is taken before the stone consistency, then the adhirasam will break while frying. You should be very careful at this stage.
- Now remove the jaggery from flame and add to the wet rice powder and mix it well along with cardamom powder. Mix well, so that no lumps are formed till you get chappathi dough consistency. Now the adhirasam mixture is ready for preparation.
- (Note : You can also add one ladle of fresh curd. By adding this you will get a soft Adhirasam)
- Keep this adhirasam mixture aside for at least one day
- The next day, heat required oil in a heavy bottomed pan
- Make a small ball of the adhirasam mixture and place it in a oil greased plastic paper. Spread the mixture like vadai and drop it in oil once the oil is hot.
- Deep fry the adhirasam till it becomes golden color. Don't put more than two adhirasam in the oil
- Repeat the above steps for the rest of mixture
- The Delicious Adhirasam is ready for Neivedhyam for Thirukarthigai/Karthigai deepam as well as for serving.
Adhirasam Ball
Adhirasam - ready to deepfry
18 comments:
-
hi subbu,
very nice and mouthwatering adhirasam. u explained well and it is useful to one and all
s.l
-
we have tried your adhirasam recipe, but it becomes hard instead of soft. pl advise.
-
Hi,
To get a soft adhirasam
• Please make sure that the rice flour is very nice powder. If its not then the adhirasam might turn into hard
• Adhirasam mixture should be kept for atleast one day for the mixture to get sour. If not, please add one ladle of sour curd into the mixture.
-
Hi,
i added jaggery early...
now the paste is very liquid..
what to do to get right paste..
-
Hi
I have a doubt:
After preparing Adhirsam mixture you mention to leave it for a day.Should I keep it in fridge.
Next day after preparation if I have some dough left can I refrigerate it and use it as and when required?
Thanks
Suhasini
-
Hi, Suhasini
After preparing the adhirasam mixture you should leave it for a day to get sourness. If you keep in fridge then it won't get sour.
Yes, after preparation, you can keep it in fridge and use it when required. But try to consume within 5 days.
-
Hi
Wonderful looking adhirasam.
What rice do you u.
You say soak rinse and grind. Is there no drying?
I remember my mom adding oil to the mixture during 24 hours.
Thanks
-
Hi, You need to dry the rice in a towel for about 10 mins and make a rice flour. I corrected the post.
-
Hi, Athirsam is looking very yummy. Pl let me know whether we can use the dry rice flour already at home.
Uma
-
Hi Uma, I would suggest to use the wet rice and make the rice flour when it is with moisture. This will help to get a soft adhirasam. But nothing stop your from trying the dry rice flour, but i haven't tried this yet.
-
Hi(Maami),
I am pregos and badly craving for Chakkarai or vella adhirasam (sadly, i have to make it on my own). I am wondering what type of rice i need to make it? I am living in states and it is hard to find specific rice varieties. However, i have rice flour. Could this help me out making a decent adhirasam or i have to go with the type of rice (long grain white rice) i have in hand?
Thanks in advance for your reply!
Vidhya.
-
Hi,
I would recommend you to use the white rice (long grain should be fine). You should soak the rice and prepare the rice flour as mentioned in the recipe above. I don't recommend using the ready made rice flour. All the best for your adhirasam.
-
Dear Subbu Mami,
Thanks for this wonderful description and all the tips. I will be trying this method for Karthigai
this time. Wish me all the best.
-
Hi Sudha
All the best :-)
-
Dear Subbu mami,
Thank you for such a wonderful recipe. I tried making it on Karthigai but it went bit hard.
Want to try it again but got a few questions before I proceed:
1). Raw rice 1 cup when powdered yields more than 1 cup of flour. So should we use 1 cup of raw rice flour or the whole rice flour that we got by grinding 1 cup of raw rice?
2). how should the oil be while frying? Medium heat throught? should the dough raise to the top immediately? how to check the oil temperature?
3). When I fry it, it start breaking on top but stays as a circle. should I pour oil to the top part after putting it in oil just like we we do for making puris?
-
Dear Aruna
1. The recipe is for one cup of raw rice. Use the whole rice flour that we got by grinding 1 cup of raw rice.
2. Yes, you are right. Take a pinch of dough and put it in the oil. The dough should raise to the top immediately. This is the right consistency.
3. If the adhirasam breaks, then add one more teaspoon of rice flour and mix to the dough. Yes, you can pour the oil to the part after putting it in the oil.
All the best. Please drop me a note on the outcome of the Adhirasam.
Subbalakshmi.
-
Dear Subbu mami,
I tried making this. These were the mistakes I did.
When I made the mixture, the syrup was not enough and I was not able to bring to it to chapathi dough consistency. So thought of adding some curd (I am staying in the U.S. and it is winter here. So I was skeptical of fermentation process) but added too much curd that the dough became very sticky. Even after keeping for a day, it was sticky.
So I added some rice flour to make adhirasam. It did not break, it became a bit crispy like last time. If we add rice flour, will it become crispy?
Dear Subbhu Anuty,
ur adhirasam recipe looks delicious.. can we substitute Jaggery with Karupatti??
Regards
Sumithra