Adhirasam
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- Soak the rice for an hour.
- Drain and spread over the muslin cloth to remove the excess water.
- When it is slightly wet, pound it.
- Take one cup (200 grams) of the rice flour and sieve through a big holed mesh and leave the grainy flour aside.
- Sieve the remaining flour through a fine mesh and leave the grainy flour aside.
- Heat a heavy bottomed vessel, add two teaspoons of water and powdered jaggery to make the syrup.
- To check the consistency of the syrup, pour two drops of the syrup to a plate of water. If the syrup does not dissolve and quiet enough to make into a ball, then the syrup is ready.
- Pour the syrup to the fine rice powder.
- Add poppy seed, cardamom powder and ghee. Mix well.
- Make a small ball out of the rice flour and spread onto the greased banana leaf .
- Pat it until you get a thick, perfect round shape. Make five or six similar rounds.
- Heat Idhayam Sesame Oil in a heavy bottomed pan. When the oil becomes hot, add the rounds one by one.
- Take a ladle of the hot oil from the pan and pour over the athirasam.
- When one side of the adhirasam is done, turn over and cook on the other side.
- When it is fully cooked, press an adhirasam between two ladles to filter the excess oil and to make the adhirasam softer.
- Make such athirasams with rest of the dough and press all the adhirasams one by one and serve.
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