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Soak the rice for 2 hours, i have used Maavu Arisi (Pic 1).
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Drain the excess water, pat dry over cloth for 30 minutes (Pic 2).
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Grind the rice in batches, Picture 3 (for 2 cups 4 batches approx).
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Sieve the flour immediately after grinding it (Pic 4). So when you have coarse rice (leftovers) you can include it in the next batch of grinding.
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Once done with preparing rice flour press it tightly (Pic 5) till you prepare the jaggery/sugar syrup so that you can prevent flour from drying out.
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JAGGERY PREPARATION
Measure the jaggery or Natural unrefined Sugar (Naatu sarkarai), Picture 6.
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Add 1/3 Cup + 2 Tbsp of water to the sugar (Pic 7).
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In medium flame boil, you can filter it once sugar gets dissolved(Pic 9) and bring it to boil in 5-8 minutes (approx) you will get foam from the syrup (Pic 10) and start testing for the consistency.
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For that take water in a small cup add few drops of jaggery syrup, if it is in right consistency the jaggery should stand separate from water and when you rub it with your finger you can see an impression there, Picture 11 (anyways the syrup wont dissolve with water).
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MIXING PART
Take the above hot syrup and mix it with prepared rice flour (Pic 12).
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Beginners do preserve few tbsps of jaggery and rice flour too before mixing together. That way you can finally adjust the consistency.
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Add the cardamom powder, sesame seeds if using and mix all together.
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Do check the Video how i am mixing, if at any point you are not attaining this consistency and if the batter is tight add more preserved syrup on the same hand if the batter is gooey add more preserved rice flour, add a tsp at a time.
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Keep stirring for few minutes so that the heat evaporates quickly.
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Once cooled down completely cover the top and let rest in room temperature for over night to 3 days maximum (Pic 13).
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Once you are ready to fry make equal size balls from the dough(Pic 14).
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Frying Part
Take a plate/ziploc sheet grease the top with oil, take a ball (Pic 14) and flat over it to round shape with medium thickness for soft athirasam (Pic 14).
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Once you start flatting each balls to round shape simultaneously heat the oil in a wok.
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Here the frying temperature is also one main important point to note.
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In medium flame you have to fry it. The oil should not be hot and also not less in temp. Too hot temperature makes the athirasam to turn golden brown quick and inside won’t cook properly. The too less temp makes the athirasam to turn hard and crisp.
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So maintain a right temp (while adding the raw athirasam the oil should be bit hot then reduce the temperature), add one at a time when one starts puffing up add the next one (Pic 1 below).
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The puffing athirasam (Pic 1) is the right sign for good athirasam.
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Once it reaches golden brown, take two spatulas drain the excess oil (Pic 2), also wipe it all over using kitchen paper towel to remove excess oil around and keep aside in a plate.
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Note I have added few sesame seeds on the top before frying as shown in Picture 15 above.
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The fried athirasams (Pic 15) once cooled down store in air tight container at room temp.