Arsa Roti

Name: Arsa Roti
Prep time: 8 h
Cook time: 30 min
Total time: 8 h 30 min
Yield: 6 servings
Cuisine: Jharkhandi
Ingredients: 400 g Rice; 200 g Jaggery; 100 ml Water; 500 ml oil

A sweet, chewy fried rice flour bread made with jaggery, traditionally prepared for weddings and festivals in Jharkhandi households.

🇮🇳India· Jharkhand

Prep: 480 min
Cook: 30 min
Total: 510 min
Servings: 6
Difficulty: Medium
Calories: 260 kcal

Ingredients

0 of 4 gathered

Servings

400 g Rice — soaked overnight
200 g Jaggery — grated
100 ml Water — for jaggery syrup
500 ml oil — for deep frying

Equipment

•Kadai
•Grinder

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 9 g
carbs: 45 g
fibre: 1 g
protein: 3 g
calories: 260 kcal

Instructions

1
Rinse the rice well and soak it in plenty of water for 6 to 8 hours, then drain it in a colander for 30 minutes so the grains are damp but not wet.
2
Grind the damp rice to a slightly coarse flour. Sieve it once; regrind anything left behind.
3
Melt the jaggery with the water over a low flame, stirring until it dissolves. Strain out any grit and simmer to a thick, one-thread syrup.
4
Pour the hot syrup into the rice flour a little at a time, mixing with a spoon, until you have a soft dough. Cover and rest it for 2 to 3 hours.
5
Take a lemon-sized ball of dough, press it into a small disc between greased palms or on a greased sheet, and keep the edges smooth.
6
Heat oil in a kadhai over medium-low heat and slide in two or three discs at a time. Fry gently, spooning oil over the top, until deep golden on both sides.
7
Lift them out, press briefly between two flat spoons to drain the oil, and cool on a rack. They keep for a week in an airtight tin.

Chef's tips

Frying on medium-low heat is crucial; high heat browns the outside before the inside cooks through. Rest the dough well to develop the right chewy texture.