ATHIRASAM

ATHIRASAM

INGREDIENTS:

Raw rice  500  gms

Jaggery   1 and 1/3  cup (Powdered)

Oil  for frying

Sesame seeds  3  tbsp

PREPARATION METHOD:

Wash and soak rice in water for 30 minutes.

Drain the water completely and let it dry in a cotton cloth in shade.

When the rice is dry, remove from cotton cloth.

Powder the rice in the mixie jar and sieve.

Add the jaggery in a vessel and add 1/4 cup of water.

Heat the jaggery in low flame.

When the jaggery melts completely, filter it in another broad vessel.

Keep the broad vessel on the stove and heat it in medium to high flame.

Take 1 tbsp water in a small cup to check the consistency.

Stir the jaggery for few minutes.

After 4 to 5 minutes, take a drop of jaggery and drop it in the water kept in the small cup.

After few seconds take that jaggery out from the cup and make it into a ball.

If you cannot make a ball, keep stirring for few more minutes.

Again check the consistency by dropping few drops in water.

When you can make a ball, that is the correct consistency.

Switch off the stove.

Add the rice flour evenly and quickly in one hand and keep stirring in another hand.

After adding all the rice flour, mix well without lumps and keep it aside and let it cool.

When it reaches the room temperature close the vessel with a dry tight lid.

Let it get set for 2 days.

After 2 days take the flour and add sesame seeds and mix well.

Make it into lemon sized balls.

Take a thick plastic paper and apply oil on it.

Keep one ball on the plastic paper and flatten it into thick poori, with fingers.

Heat oil in a pan in medium heat.

When the oil is  hot, lower the flame and add one poori to the oil.

After a minute or two, turn the poori gently and let it get cooked.

When both sides are golden brown, remove it from oil and keep it in a plate.

Press the poori with another plate and remove the excess oil immediately.

Then add it to a stainer.

Fry every poori like this and press it and remove the excess oil immediately.

PS: While frying, the oil should not be very hot.

If it is very hot, the poori will get scattered.