Comments on Subbus Kitchen - Brahmin Recipes made easy!: Adhirasam

Dear Subbu mami, I tried making this. These were t...

2012-01-09T10:51:22.765-08:00

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 Aruna 1. The recipe is for one cup of raw ric...

2012-01-07T01:52:07.408-08:00

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, Thank you for such a wonderful re...

2012-01-06T10:19:49.051-08:00

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?

Hi Sudha All the best :-)

2011-12-03T07:42:45.838-08:00

Hi Sudha

All the best :-)

Dear Subbu Mami, Thanks for this wonderful descrip...

2011-12-03T03:43:29.831-08:00

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, I would recommend you to use the white rice (l...

2011-11-18T07:06:14.826-08:00

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.

Hi(Maami), I am pregos and badly craving for Chak...

2011-11-16T17:04:38.623-08:00

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 Uma, I would suggest to use the wet rice and ma...

2011-11-09T04:57:30.112-08:00

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, Athirsam is looking very yummy. Pl let me know...

2011-11-09T02:42:38.548-08:00

Hi, Athirsam is looking very yummy. Pl let me know whether we can use the dry rice flour already at home.

Uma

Hi, You need to dry the rice in a towel for about ...

2011-10-24T07:23:20.197-07:00

Hi, You need to dry the rice in a towel for about 10 mins and make a rice flour. I corrected the post.

Hi Wonderful looking adhirasam. What rice do you ...

2011-10-23T11:33:25.031-07:00

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, Suhasini After preparing the adhirasam mixtur...

2011-07-25T08:10:42.940-07:00

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 I have a doubt: After preparing Adhirsam mixt...

2011-07-21T18:58:50.217-07:00

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, i added jaggery early... now the paste is very...

2011-05-11T13:05:46.202-07:00

Hi,
i added jaggery early...
now the paste is very liquid..
what to do to get right paste..

Hi, To get a soft adhirasam • Please make sure th...

2010-12-13T08:34:39.819-08:00

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.

we have tried your adhirasam recipe, but it become...

2010-12-10T19:56:19.766-08:00

we have tried your adhirasam recipe, but it becomes hard instead of soft. pl advise.

hi subbu, very nice and mouthwatering adhirasam. ...

2010-11-18T03:06:01.338-08:00

hi subbu,

very nice and mouthwatering adhirasam. u explained well and it is useful to one and all

s.l

Dear Subbhu Anuty, ur adhirasam recipe looks delic...

2010-08-24T03:29:24.744-07:00

Dear Subbhu Anuty,
ur adhirasam recipe looks delicious.. can we substitute Jaggery with Karupatti??
Regards
Sumithra