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A sweet snack made with rice flour and jaggery
Published On: 11 Dec 2002
tamil: Arisimaavu / Arisipodi
hindi: Chawal Ka Aatta
Marathi: Tandool Cha Pith
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Melt the jaggery in water till it reaches the desired consistency(see test for consistency below).
Add cardamom and ghee to the gravy and mix again.
Make the mixture into flat patties.
Heat oil in a pan.
Deep fry the patties in oil.
Test for the right consistency :
If you put a little melted jaggery in a little water, it should roll up into a soft ball.
If you hit the ball on the vessel, it should produce a metallic sound.
Immediately turn the stove off and pour it on the flour.
Mix well. It`ll become a thick gravy.
Even if the gravy is watery, it will harden eventually on stirring.
Some tips :
The whole deep frying process should be done on low heat.
The gravy can be refrigerated in an air-tight container and can be used for making fresh adhirasams for about a week`s time.
Thank you for giving Measurment.I will try &let you know.
Thank u for giving the measure of water also.
will try and let u know
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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