1cupraw riceor 200 grams raw rice. i used sona masoori rice
90gramfresh grated coconutor frozen thawed, approximately 1 cup loosely packed
110gramgrated or powdered jaggeryor approximately 1 cup jaggery
¼cupthick poha(aval or flattened rice) or 40 grams thick poha
½teaspooncardamom powder
water as required .do not add too much water. this may vary depending on the juiciness of the coconut/jaggery
Instructions
To begin, wash 1 cup of raw rice twice using water.
Drain and soak the rice with 1 &½ cups of fresh water for 3 to 4 hours.
Wash and soak ¼ cup of poha/aval for 20 minutes just prior to preparing the batter.
Meanwhile, grate or powder the jaggery, grate the coconut, powder the cardamom and keep these ready.
After 3 to 4 hours of soaking the rice and 20 minutes of soaking the poha, drain the rice and poha completely. Save the water in a separate container. This can be used during the batter grinding process.
Add the drained rice and poha to the mixer/grinder jar.
Now pulse this mixture a few times first. This helps breakdown the ingredients.
Then add 3 to 4 tablespoons of water which you have saved from the soaked rice.
Again pulse or run the mixer at low speed briefly.
If the mixture feels heavy, add another tablespoon or two of water, grind again. As the mixture loosens you will be able to run it at higher speed.
Do not add too much water. If the batter becomes runny, the result will not be good.
Grind adding small amounts of water at a time to make a smooth batter of a consistency slightly thicker than dosa batter.
If the batter feels very slightly grainy, its acceptable, but should not be too grainy to feel between your finger tips.
You can allow the batter to rest for 10 minutes.
Now, heat oil in a deep pan or kadai for deep frying.
Once the oil is heated, (you can test this by adding a tiny drop of batter into the oil, if it rises immediately, the oil is ready) then, reduce the heat to medium.
Using a spoon, gather up some batter and drop it into the oil. Now, this can be dropped in two different ways - either as small blobs or spread it side ways to form a slightly flat yereyappa.
You can drop a few portions as much as the pan accommodates. Do not over crowd the pan.
Using a slotted ladle, after about 1 to 2 minutes, turn each portion over. Again fry for a couple of minutes. Repeat this a few times until it turns a deep golden brown on both the sides.
Once done, remove yereyappa on to an absorbent paper towel to remove excess oil.
Offer yereyappa to the goddess during puja and obtain her blessings or share with family and friends.
Notes
Few tips for making yereyappa 1. Do not add too much water while grinding the batter. Add small amounts at a time. The batter should be slightly thicker than dosa batter consistency. In case it becomes too thin, you can add a tablespoon or two of rice flour to adjust the consistency. 2. You can taste the batter and adjust sweetness as per your taste. I started off initially with less than ¾ cup of jaggery. Tasted the batter and felt it needed more and added some, ground the batter again. 3. You can also use appe pan to prepare yereyappa for a low fat version. 4. You can add mashed ½ a ripe banana to the batter as a variation. But take note the quantity of water needed will be less. 5. If adding banana, less jaggery will be needed. 6. You can also halve the recipe and prepare less.