grease the butter paper (or plastic sheet) with oil and pinch a small ball sized dough.
pat and flatten to form a slightly thick disk.
peel the athirasa gently, without breaking apart.
now deep fry in medium hot oil or ghee.
fry on medium flame until the bottom part is cooked well. keep splashing oil on top to cook evenly.
now gently, turn over the athirasa, and fry on both sides.
fry until both the sides turn golden and slightly crisp. do not fry too much, as the adhirasam will burn and turn black.
slightly press the athrasa to remove of excess oil.
finally, enjoy athirasa / adhirasam for 2 weeks by storing in an airtight container.