Clean, Rinse and soak millets for 2 hours.

It still needs to be wet while grinding the millets (Pic 2)

Do grind them in batches if the quantity is high and at any cost don't heat the flour while grinding

Sieve the flour immediately after grinding it (Pic 3). When you have coarse mixture you can include it in the next batch of grinding.

Do use small hole sieve to make soft adhirasam if you use big hole sieve then you get crispy adhirasam.

Once done with preparing millet flour press it tightly (pic 4) till you prepare the jaggery/sugar syrup so that you can retain moisture in the flour.

Add 1/3 Cup of water to 3/4th cup of jaggery powder/nattu sarkarai.

Boil in medium flame, you can filter it once sugar gets dissolved and bring it to boil again.

Add cardamom powder to it, I used cardamom powdered in sugar if using cardamom powder alone reduce to 1/2tsp.

In 5 minutes (approx) you will get nice and beautiful foams (Pic 2) from the syrup , now onwards start testing for the consistency.

I am showing three methods to check the right consistency do choose any.

While checking simmer or switch off the stove so that it won't cross the right stage.

Take a drop of syrup (not so hot) and stretch between your fingers.

Either one thread (pic 3) or 2-thread (pic 4) or between 1 and 2 but not less than 1 string consistency is the right stage for adhirasam.

For second method , take water in a small cup add few drops of jaggery syrup, if it is in right consistency the jaggery should stand separate from water (Pic 5) and when you rub it with your finger you can see an impression there Pic 6 (anyways the syrup should not dissolve with water, refer video).

In third method, same do drop more drops of jaggery when cooled you can collect it as a ball (in some jaggery this won't happen) Or it has to stand separate from water (Pic 7 and Pic 8).

Once you are sure the syrup is of right stage, Immediately pour the hot syrup over prepared rice flour (Pic 1) and mix it properly.

Do check the Video how I mix the batter, if at any point you are not attaining this consistency and if the batter is tight add more reserved syrup on the same hand if the batter is gooey add tsps of reserved millet flour.

Initially the batter should flow like folding ribbon (Pic 3), So this is the right consistency.

Keep stirring for few minutes say 5-8 minutes so that the heat evaporates quickly.

Leave the dough uncovered for the adhirasam dough to cool off.

Either leave the dough little open so that after 8 hours of fermentation it turns to perfect adhirasam maavu (Pic 4) OR

Once cooled down completely, cover/seal it well and let rest in room temperature for over night to 5 days maximum.

Usually after 8 hours you can start using/frying the adhirasam dough.

But if you fixed any runny dough with raw rice flour or store bought rice flour, then allow at least 8 hours before frying.

Tastes good when you leave it for 8-36 hours of fermentation at least.

Once you are ready to fry, make equal size balls from the dough.

Take a plate/ziploc sheet grease with oil (pic 1), take a ball (Pic 2) and flat over it to round shape with medium thickness (Pic 2& 3) for soft athirasam.

Also I showed a method in video to make perfect rounds..ie mark round in a ziploz or parchment/butter paper using lid/cup and food writer(edible pen) refer Pic 1.

Once you start flatting each balls to round shape simultaneously heat oil in a wok/pan.

You can top thinai adhirasam with sesame seeds as shown in pictures above I added sesame seeds at the bottom before flattening each dough because I pressed it well with dough so the seeds won't scatter much in oil (refer Pic 6).

Once you shaped the adhirasam as shown in pictures (2 & 3) to medium thickness do drop it in hot oil.

Here the frying temperature is also one main important thing to note.

In medium flame you have to fry it. The oil should not be too hot nor too low in temperature.

Too hot temperature makes the athirasam to turn golden brown quick and inside won't cook properly.

The low temperature makes the athirasam to turn hard and crisp.

So maintain a right temperature (while adding the raw athirasam the oil should be bit hot later reduce the temperature), add one at a time when one starts puffing up you can add the next adhirasam if you wish.

The puffing athirasam (pic 5&6) is the right indication, also pour oil over adhirasam like we do for poori (Pic 5).

Once it reaches golden brown (pic 7&8), take it out from the oil and if interested press it gently between two spatulas to drain the excess oil (pic 7).

Or wipe it all over adhirasam using kitchen paper towel to remove excess oil around and keep aside in a plate.

Once cooled down completely store in an air tight container at room temperature.

Depends on the nature of oil, may stay light crisp the first day but later it turns soft.

When properly stored adhirasam stays fresh and good for a month at room temperature :-)