1 Cup Raw Rice
1 Cup Crushed Jaggery
1/2 tsp. Cardomom powder
Oil, Enough to deep fry
1/4 cup Water
Soak rice in water for an hour. Drain water completely, spread it on a clean towel and pat it dry.Put it in a mixer/grinder and grind to a fine powder .Sieve it to get fine flour
Prepare jaggery syrup by heating jaggery and water to single thread consistency. If you drop a teaspoon of syrup in a cup water, you should be able to roll into a soft ball. Remove the syrup from fire. Add a teaspoon of powdered cardamom to the syrup. Slowly stir in the rice flour to the syrup. Mix and knead to form a dough similar to that of chapati. Leave the dough overnight or at least 5 hrs to get soft athirasams.
Take lemon sized ball off the dough. Press into discs of the size of pooris on your palm. Slide into the hot oil. Deep fry. After you slide them into the oil, wait for it to rise to top. Gently flip and then fry of few seconds. You get 15 nos with this measurement.