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Ariselu+ Pongali= Pongal Specials


Friends…January is meant for Pongal Celebration. Tasting of Variety dishes. In those dishes we give most importance to Adhirasam or Ariselu , chakra pongali. so in this article on the ocassion of Pongal we are going to learn about the preparation of Ariselu and Chakra pongali.

Ariselu can prepare either with Jaggery or with sugar.

 • 1 kg Rice
• 3/4 kg Jaggery
1/4 cup Sesame Seeds

Oil for deep-frying
• 1 cup Water

How to make Ariselu with Jaggery: 

Wash the rice and soak it for about 4-6 hours.
 Drain the water and keep the rice on a cotton cloth for drying.
 Make fine powder by grinding it in a mixie.
 Shred the jaggery and put it in a pan.
 Add water to the jaggery and dissolve it by boiling.
 Make thick syrup of this mixture on low flame.
 Gradually add ground rice to it and stir constantly. There should not be any lump formation.
 Remove the pan from fire.
 Prepare balls out of this mixture.
 Press the balls on a plastic sheet to shape them in the form of round puris.
 To decorate, roll the puris lightly in the sesame seeds.
 Heat oil in another pan.
 Deep-fry these puris on low flame till dark brown colour.
 Ariselu is ready.



Preparation for sugar ariselu…


Ingredients : (Makes 15 approx)

2 cup rice flour
1 and a half cup sugar
1/4 cup water
oil – for deep frying

Method :
1) Dry roast rice flour for few seconds and remove from the heat. Keep it aside.
Heat sugar and water in a pan or kadai. Once sugar dissolves completely, filter it to remove any dirt. Pour it back to pan or kadai.

2)Cook on medium flame. Take a bowl of water and keep aside. Once syrup starts boiling, put add few drops of syrup in water and check the consistency.

3)Switch the flame to low and check the consistency always. Put few drops of syrup in water. If the syrup doesn’t dissolve and forms soft ball when rolled with fingers, then this is the correct stage and switch off the flame. Keep it aside.

4)Add rice flour little by little to the prepared syrup and stir it frequently to avoid lumps. Just add enough rice flour to form dough. It will be sticky but it is not an issue here. If you add more flour, then it may become hard and it will be difficult to prepare disc.
Close the dough and keep aside. Heat oil for deep frying in a heavy bottomed kadai. Take the dough and make one or two lemon sized balls. Remember to close the dough everytime, since the dough may lose its moisture. And also keep it away from stove as the heat around stove may affect the softness of dough.

5) Take a banana leaf or plastic sheet and grease with little oil. Now grease your palm. Take a ball and keep it over greased sheet. Flatten it with your fingers to form a disc.
With the help of a flat ladle or dosa karandi take the disc carefully and slide it into hot oil. You can fry only 1 or 2 adhirasam at a time. Always cook on low medium flame.
 6) Fry adhirasam till it turns light brown and also the oil sizzling sounds stops. Flip it over carefully to get cooked on both the sides.
Remove adhirasam from oil with the help of ladle (boondi karandi) and press it with another flat ladle (boondi karandi) to remove excess oil. Keep it aside. Proceed with the remaining and store adhirasam in an airtight container.


Serve with  Love
Now its time to prepare Chakra pongali..


½ cup rice
⅓ to ½ cup moong dal / pesara pappu
½ cup powdered or grated jaggery or palm sugar
⅛ tsp. green cardamom powder
Small Pinch of edible camphor / pacha karpooram (optional)
2 to 3 tbsps. Ghee (you can reduce it to 1)
1 tbsp. raisins
1 to 2 tbsps. Cashews broken
1 to 2 cloves (optional)
few chopped dried coconut pieces sliced or chopped (optional)

Method of preparation:

1. Dry roast moong dal for few mnts. Wash moong dal and rice and add 2 ¼ cups of water and pressure cook till soft. I cook for 2 whistle. you can even cook in a pot.

Meanwhile add ¼ cup water to jaggery and melt on a low flame and let it begin to bubble up. Set this aside Once the pressure is off, Mash the rice. Filter the jaggery syrup to Rice.

Add cardamom powder. Begin to cook on a medium flame till the jaggery blends well with rice and begins to bubble up. Takes around 5 minutes. Off the heat
Heat ghee in a pan, fry cashews till the nuts turn slightly golden. If using coconut, slice them thinly and golden fry.
Add raisins and camphor and pour this over the pongal and mix well

Chakra pongali is ready.

Serve with Love