YERIAPPA RECIPE / YELAPPA RECIPE / SWEET APPAM RECIPE
Ingredients
- 1 cup Raw Rice / Dosa rice / Sona Masoori
- 2 tsp Green gram / split moong dal / hesaru bele
- 1 tsp Fenugreek seeds / methi
- 1/2 cup coconut, grated
- 1/2 cup Jaggery, or to taste
- 2-3 nos Cardamom
- 2 tsp Fine Rava / Chiroti Rava, optional
- oil to fry
Instructions
- Soak rice, moong dal and methi seeds in water for 3-4 hours. Drain water and keep aside.
- In a mixer jar, take drained rice mixture, grated coconut, jaggery and cardamom. Make a smooth batter by adding very little water. Take care not to add too much water at once. We don't want the batter to be runny.
- Transfer eriappa batter into a container. If you are adding chiroti rava for some extra crispiness. Add at this stage and mix so that no lumps are formed.
- The consistency of the final batter should be little thick like idli batter. If it's more watery it will drink more oil ...so take care.
- Heat a heavy bottom Kadai /pan with enough oil for deep frying. When oil is hot enough, pour a ladle full of batter directly into the hot oil. Move the ladle in circular fashion just above the oil level while pouring.
- Fry both sides of yelappa till brown in colour and crisp. Keep the flame on medium-low. Once it's done just squeeze the extra oil by pressing it using two slotted ladles and drain over kitchen paper.
- Repeat the same process with the rest of the batter.
- Yelappa is ready to serve.
Notes
- Adding moong dal and methi gives soft texture and addition of fine rava makes crispy yeriappa
- Grind adding small amounts of water at a time to make a smooth batter of a consistency slightly thicker than dosa batter.
- The batter should not be thin. else it will be drink oil.
- No need to ferment the batter. make it fresh for the best result.
- Don't keep the flame on high while frying it will make yeriappa brown soon and the centre will be uncooked.