Anarase – Marathi Recipe

Instructions

For Dough:

• Take rice in a bowl. Wash it well 3-4 times. Add water. Soak the rice for 3 days.
• Wash the rice well and change the water daily. After 3 days the rice may smell bad.
• Drain all the water from rice.
• Spread clean and dry cloth over newspapers. Spread the soaked rice over the cloth and let it dry completely.
• Rice will be dry within 2-3 hours. Due to newspaper water gets absorbed quickly and it helps in drying the rice quickly.
• You can use hair dryer to dry the rice faster.
• Put the rice in a blender jar and grind it. Sieve the flour through a strainer.
• Blend the flour again that remains behind on the strainer. Add jaggery.
• Jaggery is of 2 types. Chikkicha gudh also known as dark jaggery out of India as it is darker in color.
• And another is regular jaggery also known as light jaggery.
• For this recipe use regular jaggery. Mix jaggery well with rice flour.
• Add this mixture into a blender pot and blend it once more. You can use the food processor for this purpose.
• Take the mixture in a mixing bowl. Cover and give it a standing time of 2 hours so that rice and jaggery will release the moisture and we can prepare nice dough out of it.
• After 2 hours either you can grind it in a mortar or blend it once more in a blender jar.
• If the mixture is dry, you can add 2-3 tsp milk to it and make the dough. Don’t add too much water.
• Pour the dough into a plastic bowl. Knead it and make a thick dough.

For Anarase:

• Cover and keep overnight. The next day the dough is nicely fermented.
• Heat oil in a pan.
• Take a small ball out of the dough. Grease bit oil to hand and roll it into a disk with hands only.
• Add poppy seeds on the plate and put anarasa over poppy seeds and roll out a bit again.
• Don’t keep all the anarase ready. When you fry one anarasa, roll out another one.
• While frying, the oil should not be too hot. Keep the heat on medium or a bit less.
• While dropping anarasa in hot oil, make sure that the side having poppy seeds faces up.
• Sprinkle a little oil over it continuously and fry on low heat for 4-5 minutes.
• Fry until they turn nice brown and have a net.
• Remove from oil. Put it on tissue paper.