By: Admin

Region: Andhra

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Ingredients

-Raw rice (sona masoori preferred) – 2 cups
-Jaggery (bellam) – 1.5 cups (grated)
-Water – 1/2 cup (for jaggery syrup)
-Sesame seeds (nuvvulu) – 2 tbsp
-Ghee – 2 tbsp
-Cardamom powder – 1/2 tsp
-Cooking oil – for deep frying

Directions

Rice Flour
- Wash rice and soak for 2–3 hours.
- Drain completely and spread on a cloth for 30–40 minutes.
- Rice should be damp, not dry.
- Grind into a fine, smooth flour.
- Sieve the flour and keep aside.

Jaggery Syrup
- Heat jaggery with water until melted.
- Strain to remove impurities.
- Cook again until it reaches soft-ball consistency (drop syrup in water – it should form a soft ball).
- Switch off flame.

Dough
- Add ghee, cardamom powder, and sesame seeds to the hot syrup.
- Gradually add rice flour and mix well.
- Dough should be soft and sticky, not stiff.
- Cover and rest for 10–15 minutes.

Frying Ariselu
- Heat oil on medium flame.
- Grease a banana leaf or plastic sheet with ghee.
- Take a small portion of dough, place on leaf, and gently press into a thin disc.
- Slide carefully into oil.
- Fry until golden on both sides.
- Remove and press lightly between ladles to remove excess oil.

Comments

Jaggery consistency is very important.
If dough hardens, add 1–2 tsp warm milk or water. Add dry ginger powder (sonthi) for authentic aroma.

Rating:  

1 2 3 4 5       

 Print

Customer Reviews: Write a Review & Share your thoughts with Other Customers.