ANARSA/ ATARAS Recipe

Name: Anarsa/ Ataras Recipe
Total time: 60 min
Yield: 4
Cuisine: Maharashtrian

Recipe By Hema Shet

Anarsa - A traditional Maharashtrian delicacy made of rice flour and jaggery is a recipe prepared to celebrate diwali. This crispy crunchy pastry like snack is prepared in Uttar Pradesh also during festive occasions. Preparing the dough for anarase is a lengthy process, but the end result is worth trying.

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Ingredients for ANARSA/ ATARAS Recipe

1/4 Cups Rice
1/2 Cups Water
0.13 Cups Jaggery
As Required Oil for frying

Directions: Anarsa/ Ataras Recipe

STEP 1.Method:
STEP 2.· Wash the rice 3-4 times and soak the rice for 3 days.
STEP 3.· Continue doing this all the 3 days, wash the rice well and change the water daily.
STEP 4.· After 3 days you may feel that the rice has little smell, it’s absolutely fine.
STEP 5.· Drain all the water from rice and spread it on clean and dry cloth and let it dry completely. This may take 3-4 hours.
STEP 6.· Put the rice in the blender jar and grind it. Sieve the rice flour through a strainer.
STEP 7.· Blend the flour again that remains after the rice flour is sieved.
STEP 8.· Now add jaggery. Preferably avoid using the one that is used to make chikki. Mix jaggery well with rice flour.
STEP 9.· You can add this mixture into a blender jar and blend it once more.
STEP 10.· Pour the the mixture in a mixing bowl.
STEP 11.· Now cover and keep it aside for 2 hours, after some time rice and jaggery will release the moisture and we can prepare nice dough out of it.
STEP 12.· After 2 hours you can blend it once more in a blender jar.
STEP 13.· In case, If the mixture is dry, you can add 2-3 tsp milk to it and make the dough. Don’t add too much water.
STEP 14.· Now knead it and make a thick dough.
STEP 15.· Cover and keep it overnight so that it is nicely fermented. In case it’s not fermented well, let is rest for 1 more day. Cover and keep.
STEP 16.· Once the dough is fermented well make small balls out of the dough. Grease bit ghee or oil to hand and roll it into a disk with hands only.
STEP 17.· Set the oil kadai and let the oil boil.
STEP 18.· You can spread the poppy seeds on the parchment paper and put anarsa small ball over poppy seeds and roll out using your fingers (grease the fingers with ghee).
STEP 19.· Don’t keep all the anarsase ready. When you fry one anarase, roll out another one.
STEP 20.· While frying, oil should not be too hot. Keep the heat on medium to low flame.
STEP 21.· While dropping the anarasa in hot oil, make sure that the side having poppy seeds faces up.
STEP 22.· Sprinkle a little oil over it continuously and fry on low heat for 4-5 minutes.
STEP 23.· Fry until they turn nice golden brown in colour.
STEP 24.· Remove from oil and put it on the tissue paper.
STEP 25.· Fry all the anarase in the same way, once cooled store these in an air tight container.
STEP 26.· Enjoy these crispy and crunchy anarase with your family and friends.

Nutrition
value

247

calories per serving

< 1 g Fat4 g Protein55 g Carbs1 g FiberOther

Current Totals

Fat
< 1g
Protein
4g
Carbs
55g
Fiber
1g

MacroNutrients

Carbs
55g
Protein
4g
Fiber
1g

Fats

Fat
< 1g

Vitamins & Minerals

Calcium
8mg
Iron
2mg
Vitamin A
0mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
3mcg
Vitamin B12
0mcg
Vitamin C
0mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
54mg
Manganese
< 1mg
Phosphorus
90mg
Selenium
0mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Hema Shet