Today we'll make adhirasam,
south indian anarse.
Tastes great
and very crispy.
Namaste,
welcome NishaMadhulika.com
Let's start!
Take 1 cup of rice,
which we use for khichdi or kheer.
Wash them and soak in water.
Wash it the second time.
Soak them in water for 12 hours or overnight.
They will soak
then the next process.
12 hours are over,
rice are soaked and ready,
they have bloomed perfectly.
If you'll cut it like this
so they'll mash like this.
Now remove the water.
Take a tray
and put a cloth on it.
Put the rice on it,
spread it like this on the cloth.
Now keep it under the fan,
and after half an hour we'll turn them like this.
We don't have to dry the rice too much,
just dry the water on it.
Rice have dried and are ready.
To dry them it took 40 minutes only.
We turned them like this while drying them.
And look, the rice has dried.
We do not have to dry them much,
but when we pick them no water should come on our hands.
Look I am picking it up,
no water is coming on my hands.
They are so soft that if you mash them like this,
they break very easily.
Now we have to make it's flour,
let's grind it.
Rice flour is ready,
filter it.
We ground it very finely
but still filter it.
if there are a few thick grains in it, then it will come out.
A very few has left from it,
we’ll not be able to grind this.
So you can add this while making dalia.
And a very fine flour is ready.
If the rice is not completely dry
then it gets ground very quickly and very fine.
If you leave them to dry for a long time,
so it will take a long time to grind them.
The rice flour is ready,
let's make jaggery syrup.
Take a vessel,
this is a little more than 1/2 cup of jaggery,
125 grams in weight.
Add 1/4 cup of water,
4 tablespoons.
Turn on the flame
and cook it at low-medium flame till jaggery dissolves.
Water is boiling and jaggery is dissolving.
We'll keep stirring it once in a while,
so jaggery does not stick at the bottom of the vessel.
Cook it till it thickens.
Look how much foam is coming on it.
Check it once,
we need a one wire chashni.
There is chashni on the spatula,
cool it and take it on the finger,
check it like this.
Look, a good wire is forming,
do check it.
Chashni is ready,
turn off the flame
and let it cool down.
Chashni has cooled down a bit,
now pour it in the flour.
Filter it and pour it in,
to remove the impurities.
Now mix it with a spoon,
as chashni has not completely cooled down.
It has to be mixed when a little hot,
as if it cools down it freezes quickly.
Coarsely ground 4 cardamom and put it in.
As it tastes good and also smells good.
And 1 teaspoon of ghee,
mix it well.
Cover and keep this mixture for 5-6 hours,
then we'll make adhirasam.
I am keeping it overnight.
Now let's make adhirasam,
dough is perfect, just how it is needed.
Pick it up like this,
First make a ball and round it,
it's binding completely, just like it is needed.
We need the dough like this.
If you feel the dough is bit too hard
and anarse are cracking,
so add 1-2 teaspoon of water and mix it well
and make it soft.
If the dough is a bit too soft,
then 1-2 teaspoon of rice flour
mix and keep it for 2-3 hours,
and then make anarse.
If you measured everything correctly,
and the chashni was also perfectly made,
then the dough will also be perfect.
So it is ready.
We have taken little dough
and bind it first.
Round it.
And i've taken a butter paper,
put some ghee on it
and keep it on this.
Now press it like this
and make it thin but don't make it too thin
and also not too thick.
It easily increases on it and also comes out.
Traditionally
it is made on a banana leaf.
And we have made this,
look it should be like this.
Now to fry them,
we preheated the oil.
Check it,
look good bubbles are coming in the oil.
To fry adhirasam we need medium hot ghee
and low-medium flame.
Look, it is fried and ready,
the ghee is perfectly hot.
Put it in to fry,
carefully remove it
and put it in.
And let it fry slowly at low-medium flame.
It has come up,
now turn it.
From this side
it has turned light golden brown.
Fry it till it turns golden brown from both sides.
Look, it has turned golden brown from the other side as well.
It is fried, take it out.
Before taking it out,
put it like this
between the two spatulas
and press it lightly
and squeeze the ghee out of it.
It is done,
fry all the adhirasam like this.
Let's prepare the second one,
I am making this with sesame seeds.
They tastes great with sesame seeds
so you can make it with this too.
It has to be made the same way,
like this, ghee is already on it.
Press it and increase it like this,
take some sesame seeds
and put them on it like this.
And now press it like this.
Fry it the same way we fried the one before it,
keep sesame seeds side up.
To fry them i've taken ghee,
if you don't want to fry them in ghee,
you can take oil instead.
As soon as it fries and comes up, turn it
and fry from the other side till it turns golden brown.
And it has turned golden brown from the other side as well.
Take it out the same way,
squeeze out the ghee.
A few sesame seeds comes out in the pan,
So we make both types, some with
sesame seeds and some without them.
All are fried and ready.
It takes 2 minutes to fry one.
And with this much dough
we made 9 adhirasam.
Adhirasams are ready.
They are very crispy and very tasty.
While making them remember 4 things.
First, dry the rice and do not dry them for long.
Or else it will take time to grind.
Second, filter them in a fine sieve,
because the flour should be very fine.
Third, the dough that you prepared,
make anarsa with it,
its shape should be perfect
and edges should not crack.
And fourth,
do check the oil,
it should be medium hot.
Then only fry the anarsa.
You can eat it while keeping in the fridge for 7-8 days.
So you also make and have them
and share your experiences with me.
And let me know what should I make next for you.
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