Yeriappa is a sweet dish from Karnataka that is prepared during Navarathi, on Saraswathi Pooja Day. There are so many variations for this dish.Some make it with ground rice batter, others with a mix of rice flour and wheat flour batter.Pieces of coconut are added as such to the batter while some prefer to grind it along with the batter.Jaggery is the sweetener here and sugar is added to get a golden brown color on the Yeriappa.
This is generally a deep fried dish but now a days many prefer to go the low cal way.I too have joined them.I have used the kuzhi paniyaram pan .In can you don't have it and don't prefer the deep fried way, then you can make it like small dosas on a griddle.
This is my dish for Y in the Journey Through The Cuisines,where I am doing an A-Z recipe posts through the cuisine of Karnataka.
Hasi akki /Raw rice - 1 cup
Bella /Jaggery- 1/2 cup,powdered
Bale Hannu/Banana -2,small, peeled and roughly chopped
Yalakki/Cardamom seeds from 2 pods
Sakkaray / Sugar- 1 teaspoon
Thengin Thuri / Grated / chopped coconut - 1/4 cup
Uppu/Salt- a pinch
Yennay / Oil to cook the yeriappa
Soak the rice in water for a couple of hours. Drain and take in a mixie jar.Add banana and coconut.
Grind to a smooth batter adding water little by little. Add jaggery, cardamom and grind once again. Remove onto a vessel.
Let the batter sit for 15 minutes. Mix once again. The batter should not be too runny.Heat a kuzhi panuyaram pan and lightly grease the moulds with oil.
Pour batter into the each depression and cover and cook.The side will pull inside. Using a spoon turn them over and cook till it is golden brown on each side. Repeat for the remaining batter.
This post also goes to the A-Z Challenge
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Labels: Blogging Marathon, Karnataka, Snack Bar, Step-by-step Pictorial Recipes, Sweet temptations, Vegan varieties