Adhirasam

Athirasam:Thin variety of rice is not recommended for athirasam. Use rice with big grains. In Chennai we getMavu Arisi which is suitable for athirasam.Raw rice - 2 cupsUrundai vellam (round jaggery, also called pagu vellam) - 2 heaped cups ( jaggery suitable for syrups )Cardamom powder - 2 tspOil - to deep fryWash & soak 2 level cups raw rice for 1 hr.Drain very well & spread on cloth between sheets of newspaper for 1/2 hr.Powder it in the mixi as fine as possible (in India, send it to the flour mill ).It is not necessary to sieve this. Now add 1/2 cup water to 2 heaped cups of jaggery, keep on a slow fire & keep stirring till it dissolves.Strain to remove the dirt. Again boil the syrup till the correct consistency is reached- take out 1 tsp syrup & put it in 2 tbsp water.You should be able to gather it like soft butter(this may sound tricky, but when you do it , you will see it yourself easily).Now remove. In the meanwhile keep the flour in a slightly broad vessel ready & an electric hand blender or electric dough kneader (if you do not have either, a wooden spatula) ready. Go on adding the syrup gradually with one hand& hand blend (or knead )with the other hand (or mix with the spatula) thoroughly without leaving out any dry lump in any corner.The consistency is, formation of bubbles in the dough-slightly softer than chappathi dough &thicker than idli dough.Do not add any more syrup even if some is left.The proportion varies with the quality of rice, so it is safer to have a little extra syrup.Now blend the mixture thorughly after adding cardm pdr. Spread 2 tsp ghee on top & rest it at least for a day.( For all the effort we take, I usually make with 4 cups mix with, put in 3-4 ziplock covers & freeze. The more it matures, the better it turns out !) Next day make athirasam.Usually the consistency on kneading again thoroughly will be O K. It is supposed to get losened with the warmth of the palm while kneading. If too tight, add 2-3 tsp curds.Take a (slightly big) lemon size, pat it into a small circle with your palm, not fingers(only then the pressure is even) on a plastic sheet, drop only one at a time in hot oil, change to med flame.Splash oil on it from around & it will bloat. When one side becomes honey coloured, slowly turn over. Don't keep this side for long , few seconds is sufficient- otherwise it will become hard. Now lift it with a holed laddle, gently press on it with another ladle(do this very gently-if not, it will become tough) & transfer to a tissue. Don't keep the hot athirasams one over the other.Spread horizontally on a tray. Cool completely & store.Do not overcook it –it will become tough. If you try to savour it when hot, you may think there is raw dough inside. Actually it will get cooked in the heat.( ulle, irundhu veganum)If you all think I am going overboard with details, let me know!