Bihar
Anarsa
Rice and jaggery discs fried in ghee with a poppy seed crust. Crisp outside, chewy inside.
60 minTime
3 gProtein each
mildSpice
24hPlan ahead. Soak for 24 hours first; the 60 minutes come after.
Make it your way
Grandma's waySoaked rice, jaggery and poppy seeds, fried in ghee.
The original305kcal
3 gprotein
1 gfibre
60minutes
Anarsa as Bihar's homes make it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Soak the rice for a full day, changing the water once. Drain and dry on a cloth until just damp.
- 2Grind to a fine flour and sieve.
- 3Mix the flour with jaggery and cardamom and knead without water into a dough. Cover and rest overnight.
- 4Shape small discs and press one side into poppy seeds.
- 5Fry poppy side up in medium hot ghee, spooning ghee over the top, until the base is golden, about 3 minutes. Keep your face back. Drain on paper.
Serve it like this
Serve on a plate poppy side up, with masala chai.
