yereyappa recipe or sweet appams recipe | karnataka rice appam recipe

3.75 from 4 votes
yereyappa recipe - a karnataka special traditional navrathri sweet dish
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yereyappa recipe with step by step photos – a very delicious traditional navratri recipe from karnataka.

yereyappa recipe sweet appam recipe karnataka rice appam recipe

yereappa are appams or sweet dumplings, a gluten-free sweet dish, prepared using rice, jaggery and coconut. some call it yere-appa also.

yereyappa recipe is quite similar to sweet appam or even adhirasam and is much loved in the southern parts of india. there are however slight differences. while mostly sweet appams are cooked using rice flour or wheat flour with jaggery and flavorings, and being soft in the middle and crunchier on the outside; adhirasam involves a thicker dough and is crumbly in the middle. yereyappa however, is prepared using soaked rice with jaggery and coconut. it is crunchy on the outside and soft in the middle.

all these recipes however, involve jaggery. the color of which, determines the resultant color of the dish. with darker jaggery, not only will the dish be darker, it will also be richer in iron.

jaggery is considered sacred since it hasn’t undergone any form of refinement unlike white sugar and therefore used in preparing offerings to deities. having fiber and minerals, jaggery is more nutritious and is more complex, converting to glucose in the body slightly slower as opposed to pure sugar.

yereyappa is crunchy, juicy, sweet and flavorsome all at once. once you taste it, you cannot stop at one! you will keep coming back to it to finish off the whole lot. with addition of some banana, it will taste simply amazing. this recipe is from my mother. i have also been fortunate to have enjoyed wheat flour based sweet appam prepared by her.

you will need to plan slightly ahead to prepare this yereyappa, since it requires 3 to 4 hours of soaking time. this is a traditional recipe. which is why i have not presented it as a varied version. for a low-fat version, you can always try the appe pan method.

if you are looking for similar recipes then do check banana appam, sweet paniyaram, kuzhi paniyaram and whole wheat flour appam recipe.

rice appams or yereyappa recipe card below:

yereyappa recipe, karnataka rice appams recipe, sweet appams recipe
3.75 from 4 votes
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yereyappa recipe | karnataka rice appams recipe

yereyappa recipe - a karnataka special traditional navrathri sweet dish
course sweets
cuisine south indian
prep time 4 hours
cook time 25 minutes
total time 4 hours 25 minutes
servings 4 to 6
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup raw rice or 200 grams raw rice. i used sona masoori rice
  • 90 gram fresh grated coconut or frozen thawed, approximately 1 cup loosely packed
  • 110 gram grated or powdered jaggery or approximately 1 cup jaggery
  • ¼ cup thick poha (aval or flattened rice) or 40 grams thick poha
  • ½ teaspoon cardamom powder (choti elaichi powder)
  • water as required . do not add too much water. this may vary depending on the juiciness of the coconut/jaggery

how to make recipe

  1. to begin, wash 1 cup of raw rice twice using water.
  2. drain and soak the rice with 1 &½ cups of fresh water for 3 to 4 hours.
  3. wash and soak ¼ cup of poha/aval for 20 minutes just prior to preparing the batter.
  4. meanwhile, grate or powder the jaggery, grate the coconut, powder the cardamom and keep these ready.
  5. 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.
  6. add the drained rice and poha to the mixer/grinder jar.
  7. add grated coconut, grated jaggery, cardamom powder.
  8. now pulse this mixture a few times first. this helps breakdown the ingredients.
  9. then add 3 to 4 tablespoons of water which you have saved from the soaked rice.
  10. again pulse or run the mixer at low speed briefly.
  11. 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.
  12. do not add too much water. if the batter becomes runny, the result will not be good.
  13. grind adding small amounts of water at a time to make a smooth batter of a consistency slightly thicker than dosa batter.
  14. if the batter feels very slightly grainy, its acceptable, but should not be too grainy to feel between your finger tips.
  15. you can allow the batter to rest for 10 minutes.
  16. now, heat oil in a deep pan or kadai for deep frying.
  17. 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.
  18. 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.
  19. you can drop a few portions as much as the pan accommodates. do not over crowd the pan.
  20. 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.
  21. once done, remove yereyappa on to an absorbent paper towel to remove excess oil.
  22. offer yereyappa to the goddess during puja and obtain her blessings or share with family and friends.

recipe 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.

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step by step yereyappa or sweet appam recipe:

1. to begin, wash 1 cup of raw rice twice using water. drain and soak the rice with 1.5 cups of fresh water for 3 to 4 hours.

making yereyappa recipe

2. wash and soak ¼ cup of thick poha/aval for 20 minutes just prior to preparing the batter. meanwhile, grate or powder jaggery, grate the coconut, powder the cardamom and keep these ready.

preparing yereyappa recipe

3. 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.

making yereyappa recipe

4. add the drained rice and poha to the mixer/grinder jar. add grated coconut, grated jaggery, cardamom powder. now pulse this mixture a few times first. this helps to 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 a higher speed. do not add too much water. if the batter becomes runny, the result will not be good.

batter for sweet appam recipe
5. grind adding small amounts of water at a time to make a smooth batter of a consistency slightly thicker than dosa batter. if it feels very slightly grainy to touch, its acceptable, but should not be too grainy.

at this stage, you can taste the batter and adjust sweetness as per your taste (however, if you are making this dish as an offering for goddess then avoid tasting it). 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. you can allow the batter to rest for 10 minutes. if the batter becomes thin, then add a few tbsp of rice flour.

batter for karnataka rice appam recipe

6. 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 carefully. now, this can be dropped in two different ways – either as small blobs or spread it side ways to form a slightly flat yereyappa. i spread it side ways. the little spikes or extensions that invariably occur with such batter become really nice and crunchy once deep fried.

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 gently. again fry for a couple of minutes. repeat this turning a few times until it turns a deep golden brown on both the sides.

frying - making karnataka rice appam recipe

7. once done, remove them on to an absorbent paper towel to remove excess oil. prepare yereyappa in the same way with the rest of the batter.

yereyappa recipe, sweet appam recipe, karnataka rice appam recipe

8. offer yereyappa to the goddess during puja and obtain her blessings or share with family and friends.

yereyappa recipe, sweet appam recipe, karnataka rice appam recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


6 thoughts on “yereyappa recipe or sweet appams recipe | karnataka rice appam recipe

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  1. I wil try this recipe very soon…. Thnk u so much for lovely recipe…..

    • welcome ruby.

  2. It was an awesome dish..easy and quick….thanks

    • welcome subhajit :)and thank you too.

  3. It seems to be an interesting recipe. I plan to make it using an appe pan for the low fat version. Thank you for sharing your recipe.

    • thankyou jennifer and you are always welcome 🙂