Athrasa

Rashmi K -

 Athrasa or adhirasam(Tamil) is very popular and tasty sweet dish prepared during deepavali (diwali) festival and also on other special occasions. Rice and jaggery are the 2 main ingredients in athrasa. Whereas sesame seeds and poppy seeds are optional ingredients and are generally used in kajjaya.

Like any other recipe, even athrasa or kajjaya recipe also varies from region to region. As I have tasted, kajjaya is crispy from outside and the inner portion is little soft and juicy. Whereas athrasa will be less crispy and more soft as compared to kajjaya.

The consistency of jaggery syrup is the key for this recipe. if you fail in it, the batter may dissolve when deep frying in oil.  Athrasa has to be deep fried in a low to medium heat oil.

Athrasa 


 Ingredients:

• 1 cup dosa / idli rice 

• ¾ cup jaggery

• 1/4 cup Water


Method :

● Wash the rice( no need to soak the rice)           and drain off the water and spread over           dry cloth.

 ● Allow to dry for 15-20 minutes. make sure       the rice is still moist; do not dry completely.
   now transfer the rice to a mixi and blend to     fine powder.

 ● Sieve the rice flour, making sure there are       no traces of rice grains. keep it aside.

● Further, in a large kadai take ¾ cup jagger       and ¼ cup water.stir well till the jaggery           melts.boil the jaggery syrup on low flame         for 5 minutes.

● Check the consistency, by dropping syrup        into a bowl of water, it should form a soft        ball. else boil for another minute and                check.

 ● Now turn off the flame add prepared rice       flour.mix well, making sure everything is         combined well.The mixture will starts to t       hicken and hold shape.transfer the mixture     to a plate.

 ● Keep it aside let it cool completely .
   After cooled down,  grease the banana leaf     or butter paper (or plastic sheet) with oil         and pinch a small ball size dough.

● Pat and flatten to form a slightly thick disk.

● Peel the athirasa gently, without breaking        apart.

● Now deep fry in medium hot oil.

● Fry on medium flame until the bottom part    is cooked well. keep splashing oil on top to      cook evenly.

● Now gently, turn over the athirasa, and fry       on both sides.

● Fry until both the sides turn golden and          slightly crisp. do not fry too much, as the          adhirasam will burn and turn black.

● Slightly press the athrasa to remove of              excess oil.

● Finally, enjoy athirasa / adhirasam for 2 weeks by storing in an airtight container.

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