A sweet prepared using Rice and Coconut. Yeriappa is prepared on Saraswathi Pooja during Dasara in Mysore.
Time Required: 20 minutes + Soaking time
1 Cup Rice
4 tbsp thick Avalakki / Poha / Beaten Rice
½ Cup Fresh Coconut
½ Cup Jaggery/Molases
½ tsp Cardamom Powder
Oil for deep frying
Soak Rice and Avalakki separately for one hour. Drain out the Rice. Grind Rice and Avalakki to a fine paste using 2 tablespoons of water.
Next add Coconut, Jaggery, and Cardamom to the Rice paste and grind to a fine paste. Add water only if necessary.
Heat Oil in a kadai/frying pan and take a spoonful of batter and pour it into the Oil and deep fry them.
Flip the Yeriappa and fry until they turn brown.
Remove on a kitchen towel.
Arrange on a platter and offer to goddess Saraswati.
Yeriappa will be fluffy and soft inside and crisp on the outside.
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Do you know the recipe for khara version of yeriappa?
No Lalitha, I am not aware of this recipe.
I’m going to make this tomorrow for Saraswathi pooja. Thanks for the recipe.
You are welcome Kum.
I tried this recipe and for some reason yeriappa became hard and brittle.
do we need to include urad dal in this recipe?
I do not add Urad dal to the recipe. If you do add it, let me know how it turns out.
Sometimes deep frying for too long makes Yerippa hard and brittle. Cooling can also make it soft. In any case, this is a tasty recipe and thanks Shantha for posting it!
Thanks Shantha and Nikhila.
Thanks Nikhila for your inputs.