Hi friends, here I am with my 200th post. Feeling very happy. Thanking you all, who made me successfully travel this far, which is not possible without your support. For this special occasion I wanted to share some traditional and healthy recipe with you all and here I present you Kodo Millet Adhirasam.
Actually, I was about to share rice jaggery adhirasam. But recently one of my co-blogger and friend Adaikkammai Annamalai shared this healthy adhirasam using Kodo millet in one of our groups. She made this using 2 ingredients kodo millet and jaggery. As I got tempted by her method tweaked some of the ingredients and made this adhirasam. I sincerely thank her for sharing her fabulous recipe with me.
Method of making adhirasam is same as we do for rice jaggery adhirasam. Here, rice is replaced with healthy kodo millet. I also added sesame seeds, ginger powder, cardamom powder along with kodo millet and jaggery as we do for normal adhirasam. I must say it turned out awesome and everybody at home liked it a lot. It tasted exactly like our rice adhirasam. If you guys want to make healthier version do try this kodo millet adhirasam. Now let us see how to prepare this recipe.
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- 1 Cup Kodo Millet
- 3/4 cup Jaggery/Vellam grated
- 1 tsp Sesame seed/Ellu
- 1 tsp Cardamom/Elaichi Powder
- 1 tsp Ginger powder
- 2 cups oil to deep fry
- 2 tbsp Ghee to grease
- Soak kodo millet in ample water for two hours. After two hours wash it thoroughly 4-5 times in water. Drain it completely and set aside.
- Spread a cotton cloth and above it spread the drained kodo millet and let it be there 10-15 mins until all water is absorbed. Still, millet should be wet. Don't make it too dry.
- Place kodo millet in a mixer and grind it to a smooth powder. Transfer it to a bowl. Press the flour with your hands tightly. Close the lid and keep it. So that moisture in it will not escape.
- In another pan add jaggery and half a cup water and boil till the jaggery melts. Filter jaggery water for any impurities. Now again boil the jaggery until it reaches the ball consistency.
- That is if you add a drop of jaggery syrup in water, you should be able to make a role out of it as shown. It should not dissolve in water. Now in the flour add sesame seeds, ginger powder, cardamom powder and mix well.
- Then add jaggery syrup little by little and mix it as a loose batter. Once it sets, it becomes thick. You will not need all the syrup to mix the batter. So once it reaches the consistency, stop adding the syrup. After mixing it close it with a lid or cotton cloth and let it rest at room temperature for 12-24 hours to ferment. I left the batter for 2 days. Then make 8 equal lemon size balls.
- Grease a buttered sheet or banana leaf with ghee and pat the lemon size dough gently on the sheet as shown. Heat oil in a kadai and deep fry the dough one at a time on medium-low flame.
- Once it cooked on one side flip to another side and cook till both sides turn golden brown in color. Adhirasam should puff while frying, that is the proper consistency. Once cooked well remove it and press it using with another ladle to remove excess oil. Make sure to press slightly. Do not remove all the oil. Oil should retain little otherwise your adhirasam might turn crispy. Follow the same process for other adhirasam. Let the adhirasam cool completely and relish.
- While grinding the kodo millet it should retain some wetness in it.
- Use a good quality jaggery to make the syrup (in Tamil we call it paagu vellam).
- Make sure the jaggery syrup reaches the proper consistency.
- Use either white sesame or black sesame seeds.
- You can even add a pinch of salt to enhance the taste of the jaggery.
- Cook adhirasam on both sides on low flame only.
Delicious Kodo Millet Adhirasam/Varagu Adhirasam is ready to relish.
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