In a kadai put one teaspoon oil and fry the coriander seeds, red chillies. Curry Leaves Rice — Method 2. Hi Akka, I tried this today. Post navigation Then take the hot oil and revathi shanmugam recipes over the frying paniyaram like making poori. Grind to a reathi paste along with salt.
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Drain, spread in a white cotton cloth for 10 mins. Do not let it dry for long time as it will give rubbery adhirasam. Moisture should be there if you touch the rice. Grind it in 2 batches in a mixer to a flour.
Wipe down the sides to ensure even powdering. Sieve it. My MIL and mom uses rava jalladai sieve for this, so I understand its important for the flour to be slightly on coarse side.
While you sieve, keep the flour pressed and covered. Meanwhile, powder the jaggery and heat it with water just to immerse the jaggery. Once its completely dissolved, filter it to remove impurities. Again start heating the jaggery syrup. Boil in medium flame always and stir occasionally. Keep checking the syrup consistency by pouring in water kept in a small bowl. At beginning stage, the syrup dissolves as you pour in water, then at next stage, it will lay a fine thread in the water, but gets dissolved when you touch.
After this, at one stage, the syrup gets thicker and when you pour in water, then it wont get dissolved and you will be able to gather it with your fingers and form a loose ball that stays in hand. This is called soft ball consistency and this is the stage, you have to put off the fire.
Immediately pour it to the flour little by little. Add sesame seeds, cardamom powder and dry ginger powder to the flour. You may need not all the sugar syrup for sure.
The syrup should be super hot directly used from stove. Mix well for atleast 3 mins. The dough should be gooey and on sticky side and it should be very very loose pouring consistency.
After some hours, it will get absorbed and get stiff. Keep it overnight 2 days if possible, for better result at room temperature in an airtight container. You can keep it as such for days. If more than that, keep refrigerated. But let it be out overnight atleast for a day. At the time of making, divide into equal sized balls, each of small lemon sized. You can use sesame oil when you roll as the dough will be slightly sticky.
Heat oil in kadai and once it is hot, reduce the flame to low. In a ziploc, grease it with a drop of ghee and flatten the dough thick. Carefully drop in oil. Once it rises up, immediately flip it and cook. Once it turns golden brown, drain from oil. You must use another ladle and press it to squeeze out the excess oil as shown, as it may retain some oil in it. Repeat the process for the rest of the dough. Oil should always be in low or medium if needed. N Video Notes The dough should be very loose when you make adhirsam.
If it is stiff, then your adhirsam will become hard and chewy. So you have to add a tblsp of milk and knead the dough well again and try making. This will ensure the adhirsam to be soft. Do not take our from the fridge and make immediately. Bring to room temperature. The rice while grinding should be moist, retain water, also the sieved flour also should not get dry. Otherwise the adhirsam will get crisp and hard.
Even the syrup consistency is very important. If syrup passes the soft ball consistency, it will get hard or get dissolved in oil. Adding more jaggery to flour also makes it dissolve in the oil.
Sieving is not necessary, but make sure it is powdered fine. If you flatten so thin, the adhirsam will turn very crisp. So make it thick. Cook in low flame to make sure it gets cooked evenly and also make sure not to over cook. It makes the adhirsam harder. Flip immediately once the it rises up after you add the adhirsam in oil. Use ghee when flattening each adhirsam. The jaggery syrup will be needed depending upon the quality of rice, some need more, some need less.
So for safer side, make more. So the given quantity will be more, so keep that in mind. It becomes soft. Just for troubleshooting. I add syrup to the floor off fire. Adhirasam recipe method: Wash and soak rice for minimum 3 hours. Do not let it dry for long time as it will give crispy rubbery adhirasam. Moisture should be there. Sieve it optional,if you know your flour is fine, then no need. After this, at one stage, the syrup gets thicker and when you pour in water, then it wont get dissolved and you will be able to gather it with your fingers and form a loose ball.
Add sesame seeds, elachi powder and dry ginger powder to the flour. You may need not all the syrup for sure. The dough will be gooey and on sticky side and it will be very very loose pouring consistency.
It is a must for the dough to be gooey and loose as after some time it gets thick. You can store the dough for months if keep refrigerated and use it whenever needed. Even fried adhirasams can be in shelf for a week. Share this:.
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