For Dough:
Take rice in a bowl. Wash it well 3-4 times. Add water. Soak the rice for 3 days.
Wash the rice well and change the water daily. After 3 days the rice may smell bad.
Drain all the water from rice.
Spread clean and dry cloth over newspapers. Spread the soaked rice over the cloth and let it dry completely.
Rice will be dry within 2-3 hours. Due to newspaper water gets absorbed quickly and it helps in drying the rice quickly.

You can use hair dryer to dry the rice faster.
Put the rice in a blender jar and grind it. Sieve the flour through a strainer.
Blend the flour again that remains behind on the strainer. Add jaggery.
Jaggery is of 2 types. Chikkicha gudh also known as dark jaggery out of India as it is darker in color.
And another is regular jaggery also known as light jaggery.

For this recipe use regular jaggery. Mix jaggery well with rice flour.
Add this mixture into a blender pot and blend it once more. You can use the food processor for this purpose.
Take the mixture in a mixing bowl. Cover and give it a standing time of 2 hours so that rice and jaggery will release the moisture and we can prepare nice dough out of it.
After 2 hours either you can grind it in a mortar or blend it once more in a blender jar.

If the mixture is dry, you can add 2-3 tsp milk to it and make the dough. Don’t add too much water.
Pour the dough into a plastic bowl. Knead it and make a thick dough.

For Anarase:
Cover and keep overnight. The next day the dough is nicely fermented.
Heat oil in a pan.
Take a small ball out of the dough. Grease bit oil to hand and roll it into a disk with hands only.
Add poppy seeds on the plate and put anarasa over poppy seeds and roll out a bit again.
Don’t keep all the anarase ready. When you fry one anarasa, roll out another one.