foxtail millet adhirasam

Thinai adhirasam recipe, Foxtail millet adhirasam

Thinai karupatti adhirasam/ Foxtail millet Palm jaggery adirasam is a delicious South Indian deep fried sweet that can be prepared with homemade thinai flour/ Foxtail millet flour and palm jaggery for festivals like Diwali and few other festivities. Traditionally adhirasam is prepared with rice flour and jaggery/ karupatti but wanted to try making it with millets and was super happy as it turned awesome. I made this adhirasam last year but had no time to post it, better late than never right, so decided to post it now for those curious minds like me. Before that did you guys check yesterday’s millet snack recipe for diwali? Not yet check it here RAGI KARA BOONDI and THINAI OMAPODI..

Last year I posted PALM JAGGERY/ KARUPATTI ADHIRASAM and earlier to that I posted SUGAR ADHIRASAM which was also super hit in the blog.

The process of making this sweet involves soaking of Thinai/ Foxtail millet, drying it and grind it to powder then making of palm jaggery syrup which is later mixed with millet flour and made to dough and given it rest time of 2 to 3 days and finally shaped and deep fried, voila adhirasam/ ariselu is ready to relish. Don’t judge it yet, might sound long but actually is easy to make. Though it is a time consuming process with little extra wait time I am sure there is not a single non lover of this sweet.
Many people argue / have confusion whether karupatti/ palm jaggery can be used/ replaced in all the dishes where jaggery is used? For all those friends my answer is BIG YES!! Till date I have made many recipes with palm jagger/ karupatti (of course have posted only less😜) and obtaining string consistency is very easy compared to jaggery. Also people who like mild sweetness will definitely like sweets made with karupatti/ palm jaggery and achieving perfect results with karupatti is very easy for beginners. So let’s get to the making of THINAI KARUPATTI ADHIRASAM/ FOXTAIL MILLET ADHIRASAM.

thinai adhirasam


Some interesting Diwali recipes you might be interested:

Do check out the below link for interesting diwali recipes:
70+ Diwali sweets and snacks recipes

Thinai adhirasam recipe, Foxtail millet adhirasam
Serves 4
Print
Prep Time
4 hr
Cook Time
30 min
Total Time
4 hr 30 min
Prep Time
4 hr
Cook Time
30 min
Total Time
4 hr 30 min
Ingredients
  1. 1. Thinai / Foxtail Millet– ½ cup (yields 1 cup flour)
  2. 2. Karupatti/ Palm jaggery– ¼ cup
  3. 3. Water – 2 to 3 tbsp
  4. 4. Cardamom powder – ½ tsp
  5. 5. Sukku powder – ¼ tsp
  6. 6. Oil – for deep frying
  7. 7. Ghee -1 tsp
  8. 8. White sesame seeds - 1 tbsp (optional)
Note
  1. * 1 cup = 235 ml
Instructions
  1. Wash and soak Thinai/ Foxtail millet in water for 3 hours.
  2. Meanwhile grate/ break the karupatti/ palm jaggery and keep it aside. My karupatti looked like crystals so dint grate it.
  3. After 3 hours drain the water from the Thinai/ Foxtail millet. Now in a muslin cloth spread the millet and allow it to dry for just 10 to 12 minutes not longer because we want the rice to damp. So how do you find this?
  4. After 10 to 12 minutes touch the Thinai/ Foxtail millet with your palms and the millet should stick to your palm. The millet should be damp/ wet but not your hands. There should be water in the Thinai/ Foxtail millet but not a drop of water should be seen your hand after you touch the millet. No need to put the millet under sun, just fan dry will be good/ or even in the kitchen countertop is fine.
  5. Now in a small blender/ mixie add the millet and grind it into powder. Grind the millet to fine powder. (I know its little hard to understand for beginners , but don’t give up, you will succeed)
  6. Now sieve the flour to a bowl using siever to get rid of corse millet grain. Now press the millet flour in the bowl so that the moisture content is retained. We need to be really quick after this step as timing is important. If the flour becomes dry making adirasam becomes tough.
  7. Now add karupatti/ palm jaggery and water in a pan. When the palm jaggery is completely melted using a strainer filter the palm jaggery syrup.
  8. Now add the jaggery syrup back in the pan. Allow the syrup to boil in medium flame. When the bubbles start forming try taking a drop of the syrup to check the consistency. We need 1 string consistency for the adhirasam as seen in the image. 1 string consistency reached in 1 minute for this quantity of karupatti. When the stage is reached put off the flame.
  9. Now to homemade Thinai/ Foxtail millet flour add cardamom powder, sukku powder and white sesame seeds. Now to this add the karupatti syrup. Keep mixing well and you will find a flowing consistency batter which will thicken in a day or 2. Let the dough rest outside for a day and this rest time helps the adhirasam to be soft.
  10. Next day the dough would look a tight and that is how it is supposed to look. Heat oil in a frying pan. Now take a small portion of thinai/ Foxtail millet adhirasam dough and place it in ziploc cover. Now place another ziploc over it and press with any cap or bowl to flatten it. Do not flatten too thin as want it to be little thick so that adhirasam does not become crispy. Now drop the adhirasam in oil and fry them in low to medium flame. When one side is done the adhirsam will puff up and come up, then you can flip it and fry till golden brown. When done remove from oil in a slotted spoon, then place another spoon or spatula on top of the adhirasam to flatten and to drain excess oil. Now place it on a paper towel. Repeat the process until you finish the whole dough. Serve it! The leftover dough can be refrigerated and adhirasam can be stored in air tight container.
Notes
  1. Make sure to soak millet for 3 hours only. If you want to use store bough rice flour dry roast the flour for a minute then use it for making adhiarasam.
  2. Dry the rice for 10 to 12 minutes only and make sure the millet is still damp. Timing might be more or less depending on where you live and the climate.
  3. Grind the millet to fine powder.
  4. Do not add all the syrup at a time, instead add it to the flour gradually so you don’t loose the consistency. Give the dough rest time of a day or 2 to get soft adhirasam. You can keep the dough outside in room temperature.
  5. If the batter is watery after 2 days also try adding extra flour and cook the mixture for a minute and it should work.
  6. If the dough is dry/ hard try adding little milk and the batter will get soft.
  7. make sure the oil is hot enough for frying and cook the adhirasam in low to medium flame.
Sandhya's recipes https://www.sandyathome.com/

How to make Thinai adhirasam with step by step images


  1. Wash and soak Thinai/ Foxtail millet in water for 3 hours. Meanwhile grate/ break the karupatti/ palm jaggery and keep it aside. My karupatti looked like crystals so dint grate it. After 3 hours drain the water from the Thinai/ Foxtail millet. Now in a muslin cloth spread the millet and allow it to dry for just 10 to 12 minutes not longer because we want the rice to damp. So how do you find this. After 10 to 12 minutes touch the Thinai/ Foxtail millet with your palms and the millet should stick to your palm. The millet should be damp/ wet but not your hands. There should be water in the Thinai/ Foxtail millet but not a drop of water should be seen your hand after you touch the millet. No need to put the millet under sun, just fan dry will be good/ or even in the kitchen countertop is fine.
  2. Now in a small blender/ mixie add the millet and grind it into powder. Grind the millet to fine powder. (I know its little hard to understand for beginners , but don’t give up, you will succeed)
  3. Now sieve the flour to a bowl using siever to get rid of corse millet grain. Now press the millet flour in the bowl so that the moisture content is retained. Do not cover it with a lid instead cover it with a cloth. We need to be really quick after this step as timing is important. If the flour becomes dry making adirasam becomes tough.
  4. Now quickly add karupatti/ palm jaggery and water in a pan. When the palm jaggery is completely melted using a strainer filter the palm jaggery syrup. Now add the jaggery syrup back in the pan. Allow the syrup to boil in medium flame. When the bubbles start forming try taking a drop of the syrup to check the consistency. We need 1 string consistency for the adhirasam as seen in the image. 1 string consistency reached in 1 minute for this quantity of karupatti. When the stage is reached put off the flame.
  5. Now to homemade Thinai/ Foxtail millet flour add cardamom powder, sukku powder and white sesame seeds. Now to this add the karupatti syrup. Keep mixing well and you will find a flowing consistency batter which will thicken in a day or 2. Let the dough rest outside for a day and this rest time helps the adhirasam to be soft.
  6. Next day the dough would look a tight and that is how it is supposed to look. Heat oil in a frying pan. Now take a small portion of thinai/ Foxtail millet adhirasam dough and place it in ziploc cover. Now place another ziploc over it and press with any cap or bowl to flatten it. Do not flatten too thin as want it to be little thick so that adhirasam does not become crispy.
  7. Now drop the adhirasam in oil and fry them in low to medium flame. When one side is done the adhirsam will puff up and come up, then you can flip it and fry till golden brown. When done remove from oil in a slotted spoon, then place another spoon or spatula on top of the adhirasam to flatten and to drain excess oil. Now place it on a paper towel. Repeat the process until you finish the whole dough. Serve it! The leftover dough can be refrigerated and adhirasam can be stored in air tight container.
    thinai adhirasam recipe

NOTES

  1. Make sure to soak millet for 3 hours only. If you want to use store bough rice flour dry roast the flour for a minute then use it for making adhiarasam.
  2. Dry the rice for 10 to 12 minutes only and make sure the millet is still damp. Timing might be more or less depending on where you live and the climate.
  3. Grind the millet to fine powder.
  4. Do not add all the syrup at a time, instead add it to the flour gradually so you don’t loose the consistency. Give the dough rest time of a day or 2 to get soft adhirasam. You can keep the dough outside in room temperature.
  5. If the batter is watery after 2 days also try adding extra flour and cook the mixture for a minute and it should work.
  6. If the dough is dry/ hard try adding little milk and the batter will get soft.
  7. Make sure the oil is hot enough for frying and cook the adhirasam in low to medium flame.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*