Vellam Athirasam
Ingredients (For 75 Athirasam)
5+2 Cups Rice = Sona Masoori (2 cups rice flour for backup)
3 3/4 Jaggery (Periyar Vellam)
2.5 cups Water
Sukku podi
Elakai podi
Salt - pinc
Ghee
Oil
Soak Rice for two hours
Grind rice when it is still slightly wet
Jagger should be grated or powdered
Make the paagu right away - Paagu consistency should be - when pouring it should not spread
Stop adding rice when it is not too hard to stir - slightly thicker than idli batter
Spread ghee on the flour , to ferment for 24+ hours
Dont press too much to remove oil
Ingredients (For 75 Athirasam)
5+2 Cups Rice = Sona Masoori (2 cups rice flour for backup)
3 3/4 Jaggery (Periyar Vellam)
2.5 cups Water
Sukku podi
Elakai podi
Salt - pinc
Ghee
Oil
Soak Rice for two hours
Grind rice when it is still slightly wet
Jagger should be grated or powdered
Make the paagu right away - Paagu consistency should be - when pouring it should not spread
Stop adding rice when it is not too hard to stir - slightly thicker than idli batter
Spread ghee on the flour , to ferment for 24+ hours
Dont press too much to remove oil
