Adirasam / Kajjaya
How to make Adirasam / Kajjaya in few mins
Yield: 20 Adirasams
Equipment
- Pair of Scissors
- palm size - Plantain leaf or Milk packet cover
- Mixing Bowl
Materials
- 1 Pack Grounded Adirasam Mix Check our products
- 500 ml Cooking oil For deep frying
- 1 Tea spoon Milk or Ghee For kneeding
- Can add little Ghee to enhance the flavor optional
Instructions
- Knead the dough with Milk or Ghee to soften it.
- Ensure the oil is not over hot, which will burn the outside and remain uncooked inside.
- Drop the flattened dough carefully in the oil.
- Once it rises up, immediately flip it and cook.
- Once it turns golden brown, drain from oil.
- You must use another ladle and press it to squeeze out the excess oil, as it may retain some oil in it.
- Repeat the process for the rest of the dough.
Video
Notes
- If refrigerated, keep the dough outside for at least 8 hrs or overnight at room temperature. Do not take our from the fridge and make immediately. Bring to room temperature.
- Cook in low flame to make sure it gets cooked evenly and also make sure not to overcook. It makes the Adhirsam harder.
- If the dough is very thick, add a few drops of milk and knead to soften.
- Flip immediately once it rises up after you add the dough in oil.
- In case, the Adhirsam is chewy or hard, steam it for 3 minutes in an idli plate/ steamer. It becomes soft. Just for troubleshooting