Adhirasam Recipe – How to make Athirasam

About Adhirasam

Adhirasam is a traditional south indian sweet made by deep frying the rice four & jaggery mix dough after flat rolling it into round shape. Athirasam making is one of the difficult sweet recipe amongst south indian dishes. The consistency of the jaggery, making of rice flour, resting the dough for a day, making it into balls, flat rolling it and deep frying not only it is lengthier – it needs focus all throughout making the sweet a difficult one.

Ingredients

• Raw Rice : Buy “Maavu Pacharisi” (flour raw rice) – It is quite common type of variety available at grocery store in South India. If it is not available at your place, go for any raw rice (Not Boiled) / IR20 variety of raw rice.
• Jaggery : Paagu Vellam (in tamil) in big ball shape is used for this recipe. Sugar can be an alternative for jaggery however the Adhirsam taste will not be traditional. Using molded (rectangular / cone) jaggery is not preferred.
• Oil : Adhirasam tastes better with Sesame Oil and Sunflower Oil. However those who are used to Groundnut oil in the cooking, we can use groundnut oil as well.

My experiences in preparation of Adhirasam

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Adhirasam recipe

Adhirasam recipe a popular south indian sweet

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings12

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup raw rice
• 3/4 cup jaggery powdered
• 1/2 cup water
• 1 no cardamom crushed
• 1/2 tsp sesame seeds
• 1 tsp ghee
• oil for deep frying

Instructions

• I used Paagu velam.First crush jaggery,measure and take it in a pan.Add water to it.
• I use my potato masher to crush it.Heat it up,once jaggery is dissolved strain and set aside.
• Now measure and take raw rice.Frst rinse it once, then transfer to a bowl,add water till immersing level.Soak for atleast 2 hrs.After 2 hrs spread it in a cloth and set aside for 30mins.
• The rice should still have moisture content in it,when you press it with your hands it will stick like this.Now transfer it to a mixer jar and grind it to a semi fine powder.It should not be very fine like store bought flour,it should be slightly coarse.
• Now transfer this to a siever then sieve it.Do not discar the coarse particles,grind it again and then sieve.Now take the flour, add sesame seeds and cardamom powder to it.
• Mix well and keep it covered,and set aside.Now take jaggery syrup in a pan and heat it up.Keep stirring until it is thick.
• Keep checking the syrup by poring it on a plate containing water.First the syrup will dissolve in water when poured.At one stage when add few drops of the syrup it will not get dissolved in water it will stand still like this.Now gather it with your hands, it will form a loose ball more like a jelly.This is soft ball consistency, it will easily slide from our hands,yes this is the right stage we are looking for.If you pass this stage, the ball will become hard and your athirasams will become hard.
• Immediately switch off(we are doing this to avoid the syrup from passing to next stage).I resrved a tbsp of jaggery syrup alone.Now add the flour and keep mixing.
• Mix it well without any lumps.It will be a little loose.I formed a ball but it went flat in few mins.Now transfer to a airtight container and set aside for a day in room temperature.You can keep this dough for about a week.But after 1 day keep refrigerated if you are planning to make athirasams later.
• This is how tight it was the next day.Add a  tsp of ghee and knead it once.Then pinch and roll into lemon sized balls.
• I got 9 balls and 1  tiny ball which I used for testing 😉 Now take banana leaf / polythene sheet,grease it with little oil / ghee, take a ball keep on the banana leaf and flatten it with your fingers, it should be slightly thick.Heat oil(enough for the athirasams to immerse fully) in a kadai in parallel.
• You can see how thick it is in this pic.Oil should not be fuming hot,lower the flame when you drop the athirasam as it will get cooked quickly.Carefully drop one athirasam,it will first float on top.
• Then slowly it will puff up,carefully flip over and cook in low flame till reddish brown on both the sides.Do not cook in high flame.
• Press it with a laddle to drain excess oil,Then drain in tissue paper.
• Serve with tea.

Notes

• Choosing correct raw rice(maavu pacharisi) and  jaggery(paagu vellam) is the first key to get the authentic perfect tasting athirasams.
• I reserved 1 tbsp jaggery syrup but my sil told she added the entire 3/4 cup syrup and it was still perfect.
• You can keep this athirasam dough for about a week, but after 1 day refrigerate it.
  Keep checking the syrup very now and then so that the correct consistency is not missed.
• The rice should have little moisture,it should not be dried fully.
  Do not use fine sieve, the holes can be slightly bigger so that we can get slightly coarse flour.
• Incase if you don't get paagu vellam,go ahead with yellow jaggery but the color will be light shade,even the taste might vary.
  I made 2 in the banana leaf, while one was cooking patted the third one.As I had just 9 it was easy for me to handle alone.If doing in bulk you need a helper for sure.
  Jaggery consistency is the most important, so be keen in getting it right then everything will fall in place.
  Fry the athirasams in low medium else the outer will get browned soona dn the inside will not be remain uncooked.
  If you have kept the dough in fridge then bring to room temperature then start making athirasam.
  If the dough is too tight,then sprinkle little hot water and knead it once before shaping.
  If the  dough is too loose, add 1-2 tbsp idiyappam flour, not more than that.
  Once taken out from oil, it will be crisp after cooling down it will be crunchy at the sides with a soft inside.
  I used dosa thiruppi to press and drain excess oil,you can even use a davara(flat bottomed bowl) to d

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How to make Adhirasam Step by Step Method

1. I used Paagu velam.First crush jaggery,measure and take it in a pan.Add water to it.
   Pin
2. I use my potato masher to crush it.Heat it up,once jaggery is dissolved strain and set aside.
   Pin
3. Now measure and take raw rice.Frst rinse it once, then transfer to a bowl,add water till immersing level.Soak for atleast 2 hrs.After 2 hrs spread it in a cloth and set aside for 30mins.
   Pin
4. The rice should still have moisture content in it,when you press it with your hands it will stick like this.Now transfer it to a mixer jar and grind it to a semi fine powder.It should not be very fine like store bought flour,it should be slightly coarse.
   Pin
5. Now transfer this to a siever then sieve it.Do not discard the coarse particles,grind it again and then sieve.Now take the flour, add sesame seeds and cardamom powder to it.
   Pin
6. Mix well and keep it covered,and set aside.Now take jaggery syrup in a pan and heat it up.Keep stirring until it is thick.
   Pin
7. Keep checking the syrup by poring it on a plate containing water.First the syrup will dissolve in water when poured.At one stage when add few drops of the syrup it will not get dissolved in water it will stand still like this.Now gather it with your hands, it will form a loose ball more like a jelly.This is soft ball consistency, it will easily slide from our hands,yes this is the right stage we are looking for.If you pass this stage, the ball will become hard and your athirasams will become hard.
   Pin
8. Immediately switch off(we are doing this to avoid the syrup from passing to next stage).I resrved a tbsp of jaggery syrup alone.Now add the flour and keep mixing.
   Pin
9. Mix it well without any lumps.It will be a little loose.I formed a ball but it went flat in few mins.Now transfer to a airtight container and set aside for a day in room temperature.You can keep this dough for about a week.But after 1 day keep refrigerated if you are planning to make athirasams later.
   Pin
10. This is how tight it was the next day.Add a  tsp of ghee and knead it once.Then pinch and roll into lemon sized balls.
    Pin
11. I got 9 balls and 1  tiny ball which I used for testing 😉 Now take banana leaf / polythene sheet,grease it with little oil / ghee, take a ball keep on the banana leaf and flatten it with your fingers, it should be slightly thick.Heat oil(enough for the athirasams to immerse fully) in a kadai in parallel.
    Pin
12. You can see how thick it is in this pic.Oil should not be fuming hot,lower the flame when you drop the athirasam as it will get cooked quickly.Carefully drop one athirasam,it will first float on top.
    Pin
13. Then slowly it will puff up,carefully flip over and cook in low flame till reddish brown on both the sides.Do not cook in high flame.
    Pin
14. Press it with a laddle to drain excess oil,Then drain in tissue paper.
    Pin

Serve with tea.

Busu busu athirasams ready? And I am ready to attack, Now what are you waiting for, go soak the raw rice 🙂 I enjoyed clicking athirasam, they looked gorgeous that I was so tempted to finish the shoot and attack them haha 😀

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Pro Tips

• Choosing correct raw rice(maavu pacharisi) and  jaggery(paagu vellam) is the first key to get the authentic perfect tasting athirasams.
• I reserved 1 tbsp jaggery syrup but my sil told she added the entire 3/4 cup syrup and it was still perfect.
• You can keep this athirasam dough for about a week, but after 1 day refrigerate it.
• Keep checking the syrup very now and then so that the correct consistency is not missed.
• The rice should have little moisture,it should not be dried fully.
• Do not use fine sieve, the holes can be slightly bigger so that we can get slightly coarse flour.
• Incase if you don’t get paagu vellam,go ahead with yellow jaggery but the color will be light shade,even the taste might vary.
• I made 2 in the banana leaf, while one was cooking patted the third one.As I had just 9 it was easy for me to handle alone.If doing in bulk you need a helper for sure.
• Jaggery consistency is the most important, so be keen in getting it right then everything will fall in place.
• Fry the athirasams in low medium else the outer will get browned soona dn the inside will not be remain uncooked.
• If you have kept the dough in fridge then bring to room temperature then start making athirasam.
• If the dough is too tight,then sprinkle little hot water and knead it once before shaping.
• If the  dough is too loose, add 1-2 tbsp idiyappam flour, not more than that.
• Once taken out from oil, it will be crisp after cooling down it will be crunchy at the sides with a soft inside.
• I used dosa thiruppi to press and drain excess oil,you can even use a davara(flat bottomed bowl) to do it.

Storing Suggestions

Adhirsam will be good for 2-3 days when stored in an airtight container. Refrigeration is not needed. However if we are gonna reserve it for friends relatives for 4-7 days, we can refrigerate and then steam it lightly / heat with microwave before serving.

FAQs

1. What is adhirasam?

Adhirasam is a traditional south indian sweet made by deep frying the rice four & jaggery mix dough flattened in round shape.

2. How to make adhirasam?

a. Dissolve powdered jaggery in water
b. Make rice flour
c. Make jaggery syrup
d. Make dough by mixing jaggery syrup & rice flour
e. Ferment the dough for 1-3 days
f. Make small balls of dough and flatten it
g. Deep fry and then press it with davara or adhrisam presser.
h. Enjoy Adhirasam’

3. What should I do when my dough becomes dry / hard?

Add very little / sprinkle hot water and make it right! Do not use dry / hard dough as it will split while frying or develop hard texture.

4. Can I use store bought rice flour for making the dough for Adhirsam?

No – Store bought flour cannot be used.

5. Dough split / melt / withered away in the oil – What should I do?

Check the dough consistency – If the dough is too tight, then sprinkle little hot water and knead it once before shaping. If the dough is too loose, add 1-2 tbsp idiyappam / home-made rice flour, not more than that.

6. The shape and color came out well but it tasted like the dough wasn’t properly cooked from inside. What could be the reason?

Simmer (SIM) in low – medium while frying so that the inside gets cooked well.

7. Is it necessary to keep in fridge and do next day? can’t we do it the time u mix the dough?

Yes it is a must to give resting / fermenting time before frying. It is recommended to give a ferment / resting time of 1 day if not more. In olden days, 2-4 days of resting time was provided.

8. For preparing the jaggery syrup heat must be medium or simmer?

Simmer in low medium. Keep checking for the consistency though.

9. I added more jaggery syrup and the dough become was so watery. What should I do?

If the dough is too watery – soak rice again, powder and add to the dough. If it is less watery, add 1-2 tbsp idiyappam / home-made rice flour, not more than that.

10. I marinated adhirasam for 1 night, so it is good or not?

It may not be enough though we can still make Adhirasam – Allow for 1 night and 1 day (24Hrs in total) minimum.

11. What are the important steps to take care while making adhirasam? What are the mistakes that we tend to do and how to avoid it?

a. Jaggery syrup consistency – Syrup should be soft jelly like ball when taken in hand. If you pass this stage, the ball will become hard and adhirasams will also become hard.
b. Fermenting / Resting dough for a minimum of 24Hrs
c. Rice flour should be coarse and done by soaking maavu pacharisi in water, rest it for 2hrs, dry in cloth for 30mins and the rice should be slight moist for grinding.
d. Oil must be fuming hot before frying and sim in low.

12. Is Adhirsam and Kajjaya the same?

Yes – both are same. Adhirasam (Tamil: அதிரசம்) is called Kajjaya in Kannada or Ariselu in Telugu or Anarsa in Marathi or arisa pitha in Odia.

13. Can we use Basmati rice instead of raw rice?

Mavu pacharisi (Four raw rice) is recommended. However, if it is not available, go for plain raw rice and basmati should be the next option.

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