Soak raw rice for 2 days and dry for 1/2 hr in the Sun.
Grind the rice to a smooth flour, add elachi, seive for better quality.
Add grated jaggery to a skillet.
Add a cup of water and bring to a boil.
Add rice flour stirring slowly and cook till it comes together. Bring to room temperature.
Make small balls and place in a plate with rice flour so that they won't stick.
Flatten the round balls on a foil sprayed with PAM or greased with oil.
Fry the flattened circles on medium flame in oil till they turn to golden yellow. Squeeze excess oil between 2 ladles or with a paper towel.
Ariselu are ready. Store in a air tight container for up to 2 weeks at room temperature.
Soak raw rice for 2 days and dry for 1/2 hr in the Sun.
Grind the rice to a smooth flour, add elachi, seive for better quality.
Add grated jaggery to a skillet. 
Add a cup of water and bring to a boil.
Add rice flour stirring slowly and cook till it comes together. Bring to room temperature.
Make small balls and place in a plate with rice flour so that they won't stick.
Flatten the round balls on a foil sprayed with PAM or greased with oil.
Fry the flattened circles on medium flame in oil till they turn to golden yellow. Squeeze excess oil between 2 ladles or with a paper towel.
Ariselu are ready. Store in a air tight container for up to 2 weeks at room temperature.
Posts
2 comments:
Yum Ariselu is very tempting. Can I use store bought "Rice Flour" instead instead of soaking and powdering it.
Thanks
Suguna
This is the traditional way of doing Ariselu. I cannot really tell you why you may not do with regular rice flour, but, the damp flour and all should have a effect on the taste.
Post a Comment