Thinai Adhirasam -How correct disaster / repair thinai adhirasam dough-Stepwise pictures & Video

Cuisine Style : TamilNadu, South India | Preparation & Cooking Time: 1 Hour | To Serve: 10 | Type: Festival Special, Tamil Nadu Pongal festival

Thinai Adhirasam is one of the healthiest sweet in Tamilnadu. The truth is; it is very difficult to prepare at the first time. Making flour & jaggery consistency is important. Thinai adirasam is gluten free, so adirasam is hard after frying, dissolves in oil while frying. Eventhough jaggery syrup is in perfect consistency It will not work in oil. How to repair thinai adhirasam dough?. adhirasam breaks into pieces what to do? Here is my mom's simple trick, tips & answer to make perfect adirasam.

How to make Thinai adirasam video

Ingredients

• Thinai [Foxtail millet] - 3 cups
• Raw rice - 1 cup
• Raw rice [Pacharisi] - 1 cup
• Jaggery - 2 & 1/4 cup
• Oil - ½ ltr [For deep frying]

Preparation

• Soak thinai rice & raw rice for 3 hours.
• Drain the water and spread over the cotton cloth to absorb extra moisture on the rice[Apr 20 to 30 min].
• Once its ready, put it in a mixer grinder and grind to fine powder [Do not dry out long time, moister should be there]
• Then seive with out lumps
• Heat pan add jaggery & water let it boil till soft ball consistency
• Now pour melted jaggery slowly & gently onto the rice flour. Make sure that you are doing the process of pouring & mixing simultaneously. The dough mixture should not be sticky and not too hard.
• You can store in refrigerator for overnight. or you can make adhirasam instantly.
• Make lemon size ball out of the dough
• Grease plantain leaf / polythene paper with oil.
• Take the ball, and flatten gently, deep fry till golden brown
• Then squeeze the oil (if you don’t squeeze the Adhirasam soft always)
• Preserve this in an air tight container.

How to make Adhirasam Video

How To Make Thinai Adhirasam - Step by Step Procedure with Pictures

Perfect thinai adirasam

Add 3 cups thinai rice

Add water, wash 2 to 3 times

Soak it for 2 hours

2 hours later, drain water, completely

Spread over the cotton cloth, let it dry for 30 min

30 min later, put it in a mixie jar, grind to fine powder

Put it in a seiver

Seive without lumps

Thinai flour ready

Transfer thinai flour to a bowl

Evenly spread

In a bowl add jaggery & 1/4 cup water

Boil till soft ball consistency

Check jaggery consistency

It should not dissolve in water, not hard ball, soft ball

Now its ready, cut off heat

Pour into thinai flour mixture

Mix well

Leave it for 1 day

MAke, ball ,flattern, drop it oil, deep fry, but big disaster!!!!!!!, how to correct?

Add raw rice flour, make soft dough

Add milk if required, leave it for one day

Day later, Make balls

Flattern

Make holes

Heat oil, drop in hot oil, deep fry

Flip over, deep fry both sides

Squeeze extra oil

Thinai adirasam ready

For thinai seedai

Deep fry till crisp

Repeat the process

Fry both sides

Squeeze extra oil

Foxtail millet kajjaya

Thinai ariselu

Thinai kachayam

Soaked Rice, after dried (1)

Soaked Rice, after dried (1)