- Raw Rice 2 cups
- Jagerry 2 cups
- Oil or ghee 400 ml
- Salt to taste
Soak the raw rice in about four cups of water and let it stay overnight.
After your rice is sodden, remove it from water, and dry off all the bits of water in it either spreading it on a dry cloth or letting it stay for a few minutes.
Now grind the rice to a coarse powder, remember, to get a perfect Arisha Pitha you should never grind your rice too fine.
In a cooking vessel pour half a cup of water and jagerry. Cook over low flame till the jagerry melts and the syrup starts to bubble, take care to stir continuously.
When your syrup gets a sticky consistency, it's time to start adding the rice powder mixed with salt.
Slowly add your rice powder stirring the mixture continuously as the rice gets mixed in the syrup. Add the rice till you get sticky dough which can be flattened with your hand.
In a deep frying pan heat your oil or ghee and when it gets hot, take a small ball of dough and flatten it slightly into a round shape and fry in the oil.
Deep fry till your Arisha Pitha gets brown on both the sides.
Serve it hot or after cooling. It tastes great the either way.