Anarsa
The deep sourness and sweetness of fermented rice flour! Fried rice cake in the rainy season with poppy fruits
Description
A traditional sweet loved in Maharashtra and Bihar, deep-frying dough—kneaded from brown sugar and rice flour fermented in water for days and aged—coated with poppy seeds.
Restaurants serving Anarsa
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice
- Brown sugar(Jaggery)
- Poppy seeds
- Ghee(or Oil)
Instructions
- Soak rice in water for
- days (change water daily), dry, powder to make 'fermented rice flour'.
- Mix this rice flour and powdered brown sugar (Jaggery), knead strongly without water into dough, rest at room temp for days (~weeks) to age.
- Tear dough small, flatten into discs with palms while coating with poppy seeds. Fry in hot Ghee (or oil), poppy-seed side up, crisping only one side to finish.
Learn more Spice, substitutes, tips
Key spices
None
Substitutes at Japanese supermarkets
(Irreplaceable due to unique fermentation process)
Pairing
Offering(Prasad)、Warm milk
Trivia
[Hardcore] Absolutely essential for Diwali's 'Faral' (festival snack platter). Takes tremendous time to make, making it a fading slow food art with fewer home cooks today.
Eating tips & etiquette
[Unique Eating] Taste with prayer the crispy poppy seed bite on one side, the inner chewy texture, and the faint fermentation acidity spreading as you chew!
Allergen
Dairy (only if using Ghee)