Tuvaluan Coconut Athirasa

Ingredients

In the original Sri Lankan Athirasa, the main ingredients are rice flour, jaggery, and sesame seeds. However, in this Tuvaluan adaptation, we replace the sesame seeds with coconut to enhance the tropical flavors that are characteristic of Tuvaluan cuisine. We alse have the original recipe for Athirasa, so you can check it out.

• 2 cups (400g) rice flour 2 cups (400g) rice flour
• 1 cup (200g) grated coconut 1 cup (200g) grated coconut
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• Vegetable oil, for deep-frying Vegetable oil, for deep-frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, grated coconut, and grated jaggery.
2. 2.
   Gradually add water to the mixture and knead until it forms a smooth dough.
3. 3.
   Divide the dough into small portions and shape them into flat discs.
4. 4.
   Heat vegetable oil in a deep pan or fryer.
5. 5.
   Carefully drop the shaped dough discs into the hot oil and fry until they turn golden brown and crispy.
6. 6.
   Remove the fried Athirasa from the oil and drain on a paper towel to remove excess oil.
7. 7.
   Serve warm or at room temperature.

Treat your ingredients with care...

• Rice flour — Make sure to use fine rice flour for the best texture in the Athirasa.
• Grated coconut — Freshly grated coconut works best for an authentic Tuvaluan flavor.
• Jaggery — If jaggery is not available, you can substitute it with brown sugar or palm sugar.

Tips & Tricks

• To enhance the flavor, you can add a pinch of cardamom powder to the dough mixture.
• Make sure the oil is hot enough before frying the Athirasa to ensure a crispy texture.
• If the dough is too dry, add a little water. If it's too sticky, add more rice flour.

Serving advice

Tuvaluan Coconut Athirasa is best enjoyed warm or at room temperature. Serve it as a dessert after a Tuvaluan meal or as a sweet snack during festive occasions.

Presentation advice

Arrange the golden-brown Athirasa discs on a platter and garnish with a sprinkle of grated coconut for an attractive presentation. Serve them alongside a small bowl of jaggery syrup for dipping.