Red Rice / Pacharisi – ½ kg
Jaggery / Vellam – ½ kg
Cardamom Powder – 2 tsp
Soak the rice in water for about 2 hours and wash the rice well and drain the excess water. Spread the washed rice over a cloth and let it to dry well in the sunlight. Rice should not have any moisture content. After rice is dried well, grind it to fine powder and store it in an airtight container. You can use it whenever you require.
Grind the jaggery to a fine powder. Add ½ litre of water in a deep pan and powdered jaggery and place it in the stove. Keep stirring it until it forms a string consistency. To find out whether the jaggery syrup ( Vellam Paagu) has attain the correct consistency, take a spoon of jaggery syrup and leave it in a glass of water. Instead of getting diluted, the jaggery syrup will form as a small ball and if you touch that ball, it should be soft as well. This is the right consistency of jaggery syrup to make adirasam.
When the jaggery syrup has attain the right consistency, switch off the stove. Immediately add the rice flour and cardamom powder to it and stir it well and keep stirring the flour constantly until it forms like a chapatti dough. Now store this dough in an airtight container for a whole night.
The other day morning, take the dough and roll it into small lemon sized balls. Apply ghee on a plastic paper and flatten the dough balls. Don’t flatten it too thin or too thick.
Heat oil in a deep pan and deep fry the flattened dough one by one. Let it to cook on both sides until it turns golden brown. Adirasam is ready to eat. Adirasam can be prepared as soon as you prepare he adirasam dough also but it will not be much soft as prepared on the other day.