Value Addition
Traditional Foods : Adhirasam  

Ingredients (g)

 Method

• Raw rice and milled samai kernels were washed and soaked in water for 30 minutes, drained, shade dried (30 minutes) to remove surface moisture, milled and sieved (BS 60 mesh sieve).
• Jaggery was powdered and heated to melt with 20 ml of water, filtered through a muslin cloth and further heated to 80 Brix.  
• To the millet flour blends the other ingredients were added and mixed uniformly.
• The jaggery syrup was added with simultaneous folding of the flour with a wooden ladle to form dough and fermented overnight (10-12 hours) at room temperature.
• Fifty grams of the fermented dough was flattened on a greased polythene sheet to a diameter of 6.0 cm and thickness of 4 mm and a half-centimeter hole was made at the center with a thick needle.
• The flattened dough was deep fat fried at 180 for 2-3 minutes until golden brown, and drained, cooled and stored in polybags.