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Kopra Vada | Arise | Adhirasam

Kopravada / Ariselu is a delicious, popular& traditional sweet of South India commonly during Diwali and special occasions. These are crispy outside soft inside and made by frying a blend of rice four, fresh coconut and jaggery dough. Presented in step by step photo instructions.
Prep Time30 minutes
Active Time25 minutes
Resting time1 day
Total Time55 minutes
Course: Dessert, Snack
Cuisine: south indian
Keyword: adhirasam, ariselu, atharasalu, athirasam, deepavali, diwali, festival sweet, home made sweet, indian sweets, kobbari boorelu, kobbari garelu, Kobbari Vadaku, kopra vada, sweets
Yield: 25 Kopra vadas
Author: Sireesha

Materials

  • 2 cups raw rice soaked 5-6 hours
  • 1.5 cups jaggery
  • 1 cup fresh coconut grated

Instructions

  • Soak 2 cups rice and soak for 5 hours or overnight.
  • Drain off the water and spread over dry cloth. Allow to dry for 30 minutes. Make sure the rice is still moist; do not dry completely.
  • Now transfer the rice to a mixie/blender and blend to fine powder.
  • Sieve the rice flour, making sure there are no traces of rice grains. keep aside.
  • In a sauce pan, add jaggery and water. Melt the jaggery.
  • Filter the melted jaggery into a pan/kadai to remove any dirt collected on the bottom.
  • Boil the jaggery syrup on low flame and check the consistency, by dropping syrup into a bowl of water, it should form a soft ball. Else boil for another minute and check.
  • Now add grated coconut and mix well. The jaggery syrup become watery again. keep mixing around 5 mins until the coconut jaggery mix gets to 1 string consistency.
  • Now turn off the flame and add the ground rice flour.
  • Mix well everything to combine flour and coconut jaggery mixture to form a smooth dough. The moisture from the flour helps to bring the dough together.
  • Cover and rest for 1 day making sure the dough sets completely.
  • Grease the butter paper (or plastic sheet) with oil and pinch a small ball sized dough.
  • Pat and flatten to form a slightly thick disk.
  • Deep fry in medium hot oil. Fry on medium flame until the bottom part is cooked well. keep splashing oil on top to cook evenly.
  • Turn over the athirasa/kobbari vada, and fry on both sides until both sides turn golden and slightly crisp. Drain off onto a paper towel.
  • Do not fry too much, as the adhirasam will burn and turn black.
  • Enjoy kopra vada / kobbari vada / atharasa / adhirasam for 2 weeks by storing in an airtight container.

Notes

  1. Make sure to blend rice to fine powder and do not use store brought rice flour.
  2. Store the dough in airtight container for a month or more and prepare ariselu as required.
  3. Make sure is the oil is medium hot, very hot oil adhirasa burns and turns black.