Hope most of them would do this for diwali.......
INGREDIENTS
raw Rice flour- 1 cup
jaggery-1 cup
elaichi-1/4 teaspoon
oil-for fry
PREPARATION
Wash and Soak the rawrice for 1 hour and drain water completely.Spread it in a clean dry cloth and dry it.When its slightly wet grind it in a mixer or giving in machine to a fine rice flour...Take jaggery in a pan add little water to dissolve jaggery.Heat the jaggery and switch off when it reaches one string consistency...Now add rice flour to it litle by little to a thick dough.Leave it aside about 2hours closing it.Now make small balls and flatten it using hand or banana leaf.Pour oil in a pan and once its hot drop the flattened dough and deep fry it in medium flame on both sides...once its done remove from oil.......keep it in adhirasam kattai when hot and squeeze the excess oil....Now adhirasam is ready to eat....
Note
If you have enough time you can keep adhirasam dough aside for 2 to 3 days.(Mansatti is ideal).This makes soft adhirasam....
INGREDIENTS
raw Rice flour- 1 cup
jaggery-1 cup
elaichi-1/4 teaspoon
oil-for fry
PREPARATION
Wash and Soak the rawrice for 1 hour and drain water completely.Spread it in a clean dry cloth and dry it.When its slightly wet grind it in a mixer or giving in machine to a fine rice flour...Take jaggery in a pan add little water to dissolve jaggery.Heat the jaggery and switch off when it reaches one string consistency...Now add rice flour to it litle by little to a thick dough.Leave it aside about 2hours closing it.Now make small balls and flatten it using hand or banana leaf.Pour oil in a pan and once its hot drop the flattened dough and deep fry it in medium flame on both sides...once its done remove from oil.......keep it in adhirasam kattai when hot and squeeze the excess oil....Now adhirasam is ready to eat....
Note
If you have enough time you can keep adhirasam dough aside for 2 to 3 days.(Mansatti is ideal).This makes soft adhirasam....
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