Anarasa is a deep fried sweet dish. Though the preparation is very elaborate when you taste the end product it is worth all the trouble.
Cuisine: Karnataka, Andhra Pradesh
Time Required: Soaking – 2 days, Ferment – 1 day, Frying – 30 Minutes
Ingredients:
1 Cup Rice
1 Cup Grated Jaggery/Molasses
2 tbsp Poppy Seeds
Oil for deep-frying
Method:
Soak rice for 48 hours. Change water every 8 hours. Spread the rice on a cloth and let it dry in shade for 3 to 4 hours. Grind the Rice to a powder and sieve the flour.
Mix flour and Jaggery and mix well. Leave it aside for 24 hours to ferment. On the fourth day divide the dough into balls. Flatten each ball into a disc and press one side on Poppy seeds and deep-fry until they turn brown.
Anarasa is prepared in Mysore during Dasara festival and during Sankranthi in Andhra Pradesh.
