Anarsa

Prepare the Rice Flour (45 minutes)

• On the fourth day, drain all the water from the rice completely using a colander.
• Spread the rice evenly on a clean cotton cloth or kitchen towel. Let it air dry indoors for about 30-40 minutes. The grains should feel cool and slightly damp, not bone dry.
• Transfer the damp rice to a mixer grinder and grind it into a very fine powder. Work in batches if necessary.
• Sieve the ground flour through a fine-mesh sieve to ensure there are no coarse particles. This fine flour is key to the Anarsa's texture.

Make & Ferment the Dough (10 minutes + 2-3 Days)

• In a mixing bowl, combine the freshly prepared rice flour, jaggery powder, and cardamom powder. Mix them well.
• Add 1 tablespoon of ghee and the mashed ripe banana to the flour mixture.
• Knead everything together to form a soft, pliable dough. The moisture from the jaggery and banana should be sufficient; do not add any water.
• Transfer the dough to a clean, airtight container. Close the lid tightly and let it rest at room temperature for 2 to 3 days to ferment. This step develops the signature tangy flavor and texture.

Shape the Anarsas (15 minutes)

• After the fermentation period, open the container. The dough will be slightly looser. Knead it gently for a minute.
• Spread the poppy seeds on a flat plate.
• Grease your palms with a little ghee. Take a small, lemon-sized portion of the dough and roll it into a smooth ball.
• Gently flatten the ball between your palms to form a disc about 2 inches in diameter and 1/4 inch thick.
• Press one side of the disc firmly but gently onto the poppy seeds, ensuring an even coating.

Fry the Anarsas (20-25 minutes)

• Heat the remaining ghee for frying in a kadai or deep pan over a low to medium flame. The ghee should be hot but not smoking.
• Carefully slide 2-3 anarsas into the hot ghee at a time, with the poppy-seed coated side facing upwards.
• Do not flip the anarsas. Instead, use a spoon to continuously splash the hot ghee from the pan over their top surface. This helps them cook through and puff up slightly.
• Fry for about 3-4 minutes, or until the bottom turns a deep golden brown and the top looks cooked and opaque.
• Using a slotted spoon, carefully remove the anarsas and place them on a wire rack to drain any excess ghee.

Cool and Store

• Allow the anarsas to cool down completely. They will become crispier as they cool.
• Once cooled, store them in an airtight container at room temperature. They stay fresh for up to a week.