3 cups Rice flour / Akki hudi
3 cups Jaggary / Bella
1 cup grated Coconut
1 tsp Black Pepper powder / Karimenasina hudi
1 tsp Cardamom powder / Elakki hudi
2 - 3 tsp Sesame seeds / Ellu
4-5 tsp Coconut oil / Kobbari enne
Grind grated coconut into smooth paste by adding little amount of water and keep it aside.
Put 1/4 cup of water and jaggary in a thick bottomed vessel and bring it to boil. Add ground coconut, cardamom powder, black pepper powder and sesame seeds. Keep stirring in low flame until the syrup is thick and sticky. (Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb the syrup is done.)
Add rice flour, mix well and switch off the flame. Add 4-5 tsp coconut oil and keep it aside for about 30-40 minutes.Make lemon sized ball from the mixture and pat it on plastic sheet as shown in the picture below. Keep oil in a thick bottommed vessel and heat it. Put athirasa in oil and deep fry untill it turns golden in color. Once they are cooled to room temperature, store them in an airtight container. The above mentioned ingredients will serve 18-20 Athirasas.
Hey veni that looks perfect.. thanks for the recipe
Looks almost like Kajjaya Veni, great job. Nice to see another Kannada blog!:))
Wow!! It looks great. Thanks for the recipe. My ajji used to prepare that. Yummy!!
You may add a word of caution to the potential cooks and eaters of "Athirasa". I guess, making of "Athirasa" calls for real expertise. Any small mistake ends up with "Athisaara"!.
Nice recipes Veni ...You Seem to be an expert cook :-) Recognized me ?
Sorry I am not able to recognize u.. please tell me ur full name.
hi veni .. that looks perfect .. i would like to know that after adding rice flour how much time we need to cook .. and with that measurement how many Athirasa we can make ... thanks
Switch off the flame once the rice flour is mixed well. The mentioned ingredients will serve 18-20 Athirasas.
Thanks for bringing this up. Now I have updated the recipe with these details.
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