Yereyappa ( sweet appam )

Ingredients

Rice( sona masoori or dosa rice) -1 cup

Avalakki ( poha // beaten rice)—1/3 cup

Jaggery — 1 cup or 2 small achhu

Cardamom pods ( ellaki)—8

Grated coconut—1/2 cup

Very little water—3 tablespoon to grind

Oil—for frying

Wash both rice and poha in water .

Soak in 3 cups water for 5 hours or overnight.

Crush the jaggery to small pieces or you can use jaggery powder.

Drain the water from soaked rice .

Transfer the rice and poha to mixer grinder jar and pulse the mixture adding 3 tablespoon of water .

Now add in jaggery,coconut,cardamom and grind to a fine smooth paste.

Do not add too much water .

The batter should be thicker than the dosa batter,similar to idli batter.

(In case it becomes thin ,you can add a table spoon of rice powder.)

Now heat oil in a deep kadai or pan on medium flame

Once oil is hot enough ,reduce the heat to low ,using a laddle or spoon pour the batter in oil,in the middle slowly.

Increase the flame to medium

Slightly splash oil over yereyappa,it will rise up.

After 2 to 3 minutes Using a perforated laddle turn over

Fry until it turns to golden brown and transfer it onto a paper towel in order to drain extra oil.

Repeat the same process for remaining batter

Now yereyappa is ready.

It’s a traditional recipe prepared for saraswathi pooja during Navaratri //Dussehra festival.

Some people add 1 small riped banana to it while grinding the batter.