Directions

1. 1. Wash the rice well and soak it for one hour. Drain thoroughly through a wire mesh strainer. Using a food processor, reduce the rice to powder. Sift through wire mesh and reserve.
2. 2. Put the water in a frying pan over medium heat. Scrape (or grate) the jaggery into the water. If you are using brown sugar, measure it out and add it to the water. Bring the water to a boil and let it cook, stirring regularly, until it reaches a soft ball consistency (235 degrees F).
3. 3. Slowly add the rice flour, stirring constantly. The mixture will become a thick dough. Remove from heat and let cool enough to be handled.
4. 4. Dip your hand in oil (or spray with cooking spray) and form the dough into vadas (round patties) that are about 1/2 inch thick.
5. 5. Heat the oil in a frying pan over medium heat. Cook one adhirasam at a time, turning once. When it is golden brown gently remove it from the oil. Press it between two spatulas until you remove as much oil as possible.
6. 6. Let them drain on paper towels until cooled. Store in a closed container.