Wash the rice and sock it for 2 hours

Filter the rice and dry in shadow or under the fan for 15 mins using a cotton make sure the rice is still moist; do not dry completely.

Once the rice is 3/4 dry using dry mixer grind the rice along with elachi m dry ginger make a smooth powder and sieve it making sure there are no traces of rice grains

Keep this aside add a pinch of slat to it now start making vela paggu

Put the jaggery in a pan with 1/3 of water let it melts fully in the water and starts to boil. boil the jaggery syrup on low flame for 5 minutes.

Check the consistency, by dropping syrup into a bowl of water, it should form a soft ball. else boil for another minute and check.

Now turn off the flame add add prepared rice flour in batches. do not add entire rice flour at once as it may be difficult to mix.

Mix well, making sure everything is combined well the mixture will turn watery as there is moisture in rice flour. the mixture will starts to thicken and hold shape.transfer the mixture to a glass bowl.grease the mixture with oil or ghee to prevent from drying out.cover and rest for 1 night making sure the dough sets completely.

Next day combine to form a soft dough. if the dough is too hard, add little boiled milk and combine to form a soft dough. if the dough is watery then add a tbsp of rice flour to form a soft dough.

Grease the butter paper (or plastic sheet) with oil and pinch a small ball sized dough.pat and flatten to form a slightly thick disk.

Peel the athirasa gently, without breaking apart.now deep fry in medium hot oil or ghee.fry on medium flame until the bottom part is cooked well. keep splashing oil on top to cook evenly.now gently, turn over the athirasa, and fry on both sides.

Fry until both the sides turn golden and slightly crisp. do not fry too much, as the adhirasam will burn and turn black.slightly press the athirasa to remove of excess oil.

Enjoy adhirasam for 2 weeks by storing in an airtight container.