5 October, 2019

YERIYAPPA….. navaratri/Karnataka special sweet

Yeriappa is a traditional sweet delicacy necessarily made on the 7th day of dussehra/navaratri/dasara festival ie… on the day of saraswati Pooje, in karnataka.

Actually our elders had a separate mould (similar to idly plates, but with much deeper cavity) to make this particular sweet dish. They used to deep fry these yeriappa in that mould filled with ghee. And who does not have this mould used to deep fry this sweet dish.

It can also be made like small dosay/dosa on the tawa. But I make them in gunthpongalu/guliyappa/appe/paddu pan using a drop or two of ghee. This is actually a gluten free sweet dish, but sometimes I also add a small quantity of whole wheat flour, but that is absolutely optional.

Ingredients : measuring cup used – 250 ml, makes 14 yeriappas

Raw rice – 1/2 cup
Water – 2 to 3 tbsp
Jaggery – 1/3 cup (tightly packed)
Grated fresh coconut – 1/2 cup
Whole wheat flour – 2 tbsp (optional)
Cardamom powder – 1/2 tsp
Ghee – 1/2 tbsp

PROCEDURE :

Rinse well and soak the rice for 3 to 4 hours in enough water, drain all the water and grind into a fine paste using 1 or 2 tbsp of water in a mixie jar

Now to the same jar add in jaggery, wheat flour (if using) and cardamom powder and grind again

Now add in coconut and just pulse it for 2 to 3 times, transfer to a bowl and rest it for 15 to 20 minutes

Heat the gunthpongalu/guliyappa pan, drizzle a drop or two of ghee in each cavity, pour the batter, cover and cook until done, flip and cook on the other side as well