Tuesday, March 16, 2010

ICC Ariselu / Aathirasallu

When Srivalli of spice your life announced ariselu as this months challenge, I was very excited as I never made ariselu before. I followed the second recipe. I made ariselu twice before they turned out perfect. I soaked the rice for 12 hrs and dried it on a cloth and then powdered it and seived it 3 times ( and all the work was worth it)



Recipe 2

This method yeilds about 8.

Ingredients Needed

Rice Flour - 1cup (standard measurement)
Jaggery - 1/2 cup
Coconut grated - 2 tsp
Cardamom powder - 1/4 tsp
Water - 1/2 cup
Sesame seeds - 1 tbsp
Oil for deep frying.



Method to prepare:
  • Grate the jaggery with knife and added water just enough to cover it. 
  • Cook on medium-low till the jaggery melts and starin to remove the scum. 
  • Add the cardamom powder. Once it starts boiling, add the grated coconut. You will see lot of bubbles coming out.
  • At this stage, reduce the heat and add the rice flour slowly and stir it  well to form a smooth dough.
  • In Srivalli's words "The beauty of this dough is, you can store and use whenever you want. If it becomes too hard, just add about 2 tsp of water along with 2 tsp of sugar. Get it to boil, while you keep stirring it. The mix should become soft again. When you handle it, it should come together as a soft dough." 
  • Divide it to equal balls.
  • Heat a kadai with oil . 
  • Grease a ziploc bag or any plastic sheet or newspaper or parchment paper with oil and  pat the dough balls down to equal sized discs with your fingers. 
  • Make sure that they are not too thick or too thin that they break when u try to pick them up.
  • Press down the sesame seeds over the top. 
  • Once the oil is hot, gently drop one at a time. Fry  both sideson medium heat.
  • Once they are golden brown, remove and drain them with 2 spatulas one on each side to remove excess oil and place them on kitchen towels to drain any remaining oil.
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