What brand rice in U.S.A for Athirasam/other snacks?

Hi friends, which brand rice and oil will be suitable for preparing athirasam, thattai, thaenkulal in U.S.A? if you have specific combination/pre steps for preparing them, please share that as well.

 

Thanks JustMyself for your response. Sorry about the late reply.

I tried using Deccan Sona Masoori, and grind using mixie, but though I sieved the flour twice, it was still very coarse and my athirasam was not very perfect. Will keep trying if I get Sujatha brand here.

 

DKI - Making the Pagu in right padam is the trick here, This year is my first attempt and I failed very miserably thrice in my attempts. Last attempt though the dough came perfect, when I eat, I could feel the rice flour is not in the proper stage of the powder it was more coarse,

Failure in previous attempts
1)too hard like a rock,
2)too smooth/watery,
3)dough was perfect but once dropped in oil, it broke into tiny pieces.

In addition to the paagupadam, light moisture in the flour should be there when we mix it with the paagu. So if you concentrate on making the right stage of coarseness in rice, moisture would have gone, and when the flour is perfect, paagu goes bad, way too many variables in this sweet

But if you read the recipe, it appears to be very simple and easy, may be once we learnt the trick wow, my mother and GM are experts, I realize now

I suggest you with very less quantity first and then gradually increase the measurement.

Come back with your result/any suggestions