1. Soak raw rice for about 6-7 hours.
2. Wash, drain the water and spread the rice on a dry cloth for few minutes to make sure that the rice is dry.
3. Make a fine powder of it in a blender,sieve if necessary and keep aside.
4. The flour should be slightly damp.

To prepare the jaggery Syrup :

1. Add 1/2 cup of water to the grated jaggery and heat it on low flame till it becomes thick syrup.
2. To test the correctness of syrup, add a drop of the syrup dropped in a spoon of water it should become lumpy and not melt.

To prepare the dough :

1. Roast the sesame seeds in a dry pan.
2. Add the rice flour, roasted sesame seeds to the jaggery slowly, stir well and mix it thoroughly.
3. Remove from flame and make sure that no lumps are formed.
4. When slightly cool make big lime size balls of it.
5. Meanwhile heat oil in a thick bottom pan.
6. Pat each ball into a thin, round and flat disc of 2" radius on a banana leaf or a plastic sheet.
7. Fry each one in oil on low flame till deep brown and remove.
8. To remove the oil completely, place it between two flat ladles and press.
9. Repeat the procedure till the dough is over.
10. Allow to cool and store them.

Making Time: 45 minutes.

Serves: makes 16-20 adhirasams.

Shelflife: 1 -2 weeks if stored in airtight container.

Note: If you are finding it difficult to pat the adhirasam, then just apply some oil over hands or plastic sheets. Patting would be easier this way.