Sweet Appam Yeriappa Recipe

Sweet Appam Yeriappa Recipe

Dasara Festival Foods | Navaratri Recipes

This Sweet Appam Yeriappa recipe is a traditional festival recipe. Yeriappa is a part of festival foods, navaratri (navarathri) recipes, made during Dasara festival in Karnataka. Yeriappa is also known as yelappa/yellappa.

Yeriappa is made on the ninth day of dasara, the saraswati pooja day as an offering to Goddess Saraswati, the deity of knowledge.

The ten day festival dasara – dussehra is celebrated with fervor in Karnataka.

Apart from the 10 day doll arrangement made in most homes, it is celebrated as a state festival. Many cultural events, competitions, exhibitions, games are held. It is a mixture of both religious as well as social gatherings.

Yeriappa is made using rice and fresh coconut. Jaggery(molasses) is added as a sweetener.

You may also visit Kabuli chana sundal and Ambode/Dal vada recipes. Given below is one traditional simple and easy yeriappa recipe.

How to make Sweet Appam Yeriappa recipe

Main ingredients for Sweet Appam Yeriappa recipe

Ingredients for yeriappa – sweet appam

• Rice – 1 Cup
• Fresh grated Coconut – 1/2 Cup
• Jaggery/Molases (gud) – 1/2 Cup (more or less according to taste)
• Cardamom Powder(Ilayachi powder) – 1/2 tsp
• Salt (optional) – a pinch.
• Vegetable oil – as needed for deep frying

Step by step instructions for making Sweet Appam Yeriappa recipe

1. Wash rice well. Soak rice in water for about 1 to 2 hours.
2. Grate coconut. Scrape jaggery.
3. After one hour, remove water from rice.
4. Put the rice in the mixer along with coconut and jaggery.
5. Add cardamom powder and grind to a fine paste. Add a little water to get a thick batter(like idli batter) while grinding. The consistency of the batter should not be very watery but should be pourable from a spoon.

How to cook yeriappam:

1. Heat Oil in a deep kadai or a pan. Once oil is heated, keep the heat medium.
2. Take a tablespoonful of batter and pour it into the Oil. It will spread by itself into a circle.
3. Put 4-5 spoonfuls this way into the oil. After a minute turn the yeriappa.
4. Fry until they turn golden brown. Drain well and remove on a absorbent paper towel.
5. Deep fry all the yeriappa in the same way.

Yeriappa tastes good when it is hot but it is good the next day too. This will keep good to eat for 2-3 days without refrigeration.

 Tips and variations

• For variation you can add some tuvar dal, aval(poha- beaten rice – rice flakes).
• Yeriappa is similar to uniappam, appam from Kerala recipes.
• Mashed banana may be added to this batter to give it a banana flavor.
• If you want to avoid the deep frying, you may shallow fry yeriappa in a appam pan if you have it. These appam pans are available in iron, cast iron and nonstick varieties.