Srivalli challenged us with Aathirasallu or Athirasam for the the month of February. Athirasam is such a tricky sweet even for an expert cook. I experienced it on my first trial of it when I misunderstood the proportion of rice flour. On my second attempt too, I had my share of failure while making this before I got perfect discs. Irrespective of any number of earlier attempts, for me, making it every time is a challenge. Armed with the hints picked up with the failed attempts, I was determined to get it right from the first one.
Raw Rice - 200 gms
Paku Jaggary - 250 gms
Sesame Seeds - 2 tsp or less
Gasa gasa or Poppy Seeds - 1/4 tsp
Cardamom powder - a pinch
I followed the first recipe given where the measurements was in weight. I don't have a wieghing scale and cook the help of online conversions and proceeded. For the 200 gms of rice, I took less than a cup of rice andd soaked it for 6 hours and powdered in my mixie. When I measured, it the flour was around 1 1/2 cups. I took 1 cup of jaggery.
Melt the jaggery and make a syrup of 3 thread consistency. Add sesame seeds, poppy seeds and cardamom powder to the syrup. Slowly stir in the flour and mix well. The dough consistency should be of chappathi dough. But mine turned out to be gooey. Added around 1/2 cup of flour to get the correct consistency. When you pat the dough to make discs, it should not stick to your hand. Thats the test I do.
Luckily, when I dropped the first disc into the hot oil, it did retain the shape and got fried well. When the jaggery is more, thats what usually happens, the disc will disintegtate into strands,which does taste good on deep frying. Enjoyed the crunch from the sesame seeds, when we bite into. Liked the addition of poppy seeds too.
Thanks Srivalli for choosing this for the challenge and my confidence level in making this has surely increased after this attempt.