Wash the rice 4-5 times until the colour of washed water changes from red to colourless.
Soak the rice overnight. Drain the water and shade dry for 45 minutes and take care that little water content remains in the rice.
Powder the rice into fine flour in the mixer and sieve the flour and repeat this step until all the rice is done into fine flour.
Take grated jaggery into thick kadai, pour in little water, and prepare syrup of single thread consistency. Remove from flame, now pour in the powdered rice flour into the syrup, add the poppy seeds, nutmeg powder with continuous stirring
Add the cooking oil. The rice flour begins to absorb the syrup. Keep the mixture aside and leave it to cool down (mixture thickens)
After cooling grease the palm with oil and make small roundels with lemon sized flour mixture.
Deep fry in oil on medium flame. Remove excess oil. Allow the athirasa to cool as they are a soft when hot and becomes crispy later.
