Spread a rice on a clean white cloth and let it dry in the shadow. Dry until the excess moisture from the rice is gone but the rice should be still wet. i.e. when we touch with our fingers, there should not be any moisture in our fingers, but still the rice should be wet. NOTE: don't dry the rice to the point all the moisture is gone.
Now grind the rice into a fine powder. you can sieve (slit) the flour and grind them until all the rice is powdered into a fine powder.
-- Preparing the jaggery --
Add 1/4 cup of water to the jaggery. Heat the jaggery in medium flame ,until the jaggery is dissolved. Now turn off the stove. Filter all the impurities with strainer.
Reheat the jaggery until when you drop a bit in water it should not dissolve and you should be able to pick it from water and make a shape (round ball) out of it. NOTE: this takes some tries. do this time to time when you successful.
In a bowl, add cardamom, rice flour. Now add jaggery little by little and mix with a spoon until you make a very soft dough i.e. The dough should be bit loose.. Make sure no lump is formed and the rice flour, jaggery is should be mixed well. Keep this mixture for 2 days.
After 2 days make small balls our the dough. Flatten the balls into a round thin sheet. NOTE: coat your hand, surface with little oil so dough does not stick to your hand and the surface when you flatten them.
-- Preparing a adhirasam --
Heat oil in a frying pan (1 inch standing oil) to high and reduce it to medium.
Now add the flattened dough. (you can cook 2 - 3 at times)
Fry the side down to golden brown. then flip to adhirasam and cook the other side to light golden brown and serve. NOTE: don't fry until adhirasam becomes crunchy.
Fry the rest of the adhirasam in batches and serve.