Divide the dough into equal lemon sized balls.
Grease a plastic sheet or a plantain leaf with ghee. Place a ball on the leaf and pat with your finger tips into a flat disc. It should neither be thick nor too thin.
Heat oil in a kadai. After it gets hot, take a pea sized ball, gently press between your fingers and drop into the oil. If it rises slowly to the top, the temperature is correct. Now completely simmer the flame.
Slip the adhirasam into the oil. It will sink initially and will then rise to the top.
Flip it gently for the other side to cook. It will puff up a bit like a poori. Drain and transfer to a plate.
Immediately, press the cooked adhirasam with the bottom side of a bowl, to remove excess oil and to flatten it. You can press it between two ladles over the stove itself or you can also use a adhirasam kattai for this.
Once the adhirasam cools down completely, store in a container arranging one next to the other to avoid them from sticking together.
Homemade Adhirasam stores well for a fortnight at room temperature.