12:22 AM Chandra Karthikeyan 0 Comments


  • Raw rice - 1 cup
  • Powdered jaggery - 1 cup
  • Cardamon powder - 1/2 tsp
  • Oil for frying


  • Soak rice for one hour, drain water and spread rice in a towel to absord excess water. Grind rice into fine powder. 
  • Add jaggery in 1/2 cup water and when it completely dissolves, filter the jaggery water to remove dirt, again boil the jaggery water until it reaches stone consistency (that is take a drop of jaggery water and drop it in water, if it becomes a ball, then the consistency is right). 
  • Add jaggery to the rice powder with cardamon powder, mix it nicely without any lumps. Now keep this adhirasam batter to ferment at least for a day. 
  • Next day, make small balls from the batter, use banana leaf or greased plastic paper to flatten it just like vada. 
  • Heat oil in a pan, when it is hot, reduce the flame to medium, fry adhirasam one by one. 
  • Cool it and store adhirasam in airtight container.


Thanks for your wonderful comments