Ingredients

Wheat flour (godi hittu//atta)—1 cup

Jaggery powder (Bella//gud)—1/2 cup

Semolina (rave//rava//sooji)—2 tablespoon

Fresh grated coconut (kayi turi// nariyal)—2 tablespoon ( optional)

Riped banana (bale hannu//khela) —1 small

Cardamom pods (ellaki//elaichi)—2

Salt—1 pinch

Cooking soda —1 small pinch

Water—as required

Oil—for frying

Method

Peel the banana ,mash and transfer to a mixer grinder jar.

Add coconut,cardamom pods and blend it.

Then add wheat flour,jaggery powder,sooji,salt.

Add little water and blend to smooth batter.

You just need to blend till you get a smooth consistency,do not over do.

( you can also do it using a hand blender or whisk).

Do not add too much water.

The batter should be little thicker than dosa batter.

Then transfer the batter into a mixing bowl,add in cooking soda,mix well,and allow it to rest for 5 to 10 minutes.

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

Once’s 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 procedure for remaining batter.

Now tasty wheat flour yereyappa is ready.