Yelappa is a traditional Mangalorean deep fried snack made with rice, coconut, flattened rice and jaggery. Rice and coconut are an integral part of Mangalorean recipes. Rice being the staple ingredient and coconut being used for flavour and texture, these two ingredients are used in making many of Mangalorean delicacies, right from savoury to desserts. Some of the traditional snacks made with rice and coconut are Neer Dosa stuffed with coconut jaggery mixture, Steamed cucumber cake, steamed jackfruit cake, steamed bottlegourd cake etc.
Yelappa is one of my childhood favourites. Growing up, this was a frequently made snack at my place. Back then, snacks were made at home and there were not too many options for store bought snacks as we see today. Now, with the availability of umpteen variety of packaged snacks, the culture of homemade snacks has almost faded out. I have fond memories of so many traditional snacks that my mom made at home. Yelappa is one amongst them. Since, I like to document traditional recipes on my blog, this one was long overdue. So, today lets see how to make Yelappa which is also known as Yeriappa.
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About the recipe
Yelappa / Yeriappa is a traditional Mangalorean snack made with rice, coconut, jaggery and flattened rice. This is commonly prepared for festive occasions. It makes for a good tea time snack too. The recipe is quite easy and gets made under 30 minutes after soaking of rice. To make Yelappa, rice is soaked alongwith few methi seeds for few hours. The rice is then ground alongwith coconut, jaggery, poha to make a thick batter. It is then mixed with cumin seeds, sesame seeds, salt and cardamom powder. Spoonfuls of batter is then dropped into hot oil to make Yelappa. The combination of rice, coconut, jaggery and a mild flavour of methi seeds makes it absolutely delicious.The addition of cumin seeds and sesame seeds enhances its flavour. It has a crispy exterior and is soft from within.
List of ingredients to make Yelappa
Rice : Dosa rice or any short grained rice can be used. I have used Parimal rice.
Coconut
Jaggery
Poha (flattened rice)
Methi seeds, cumin seeds, sesame seeds, cardamom powder and salt
Step-wise recipe with pictures
Wash and soak rice and methi seeds for 5 hours.
After 5 hours, drain the water and transfer soaked rice to a mixer jar.
Add fresh, grated coconut.
Add flattened rice.
Add jaggery.
Add around ¼ cup of water and blend to a fine paste.
Transfer this batter to a mixing bowl. The batter should be thick. Add cardamom powder, cumin seeds, a pinch of salt and sesame seeds. Mix well.
Heat oil in a kadhai. Drop half a ladle of batter into hot oil.
Allow it to fry on low heat. Flip and fry till it turns golden brown in colour.
Remove the fried yelappa on an absorbent paper.
Recipe Card
Yelappa | Yeriappa
Ingredients
- 1/2 cup rice
- 1/8 tsp fenugreek seeds (methi seeds)
- ¼ cup of fresh coconut, grated
- ¼ cup of grated jaggery
- ¼ cup of flattened rice (poha)
- ½ tsp cumin seeds (jeera)
- 1 tsp sesame seeds (til)
- ½ tsp cardamom powder
- a pinch of salt
- oil for frying Yelappa
Instructions
- Wash and soak rice and methi seeds for 5 hours.
- After 5 hours, drain the water and transfer soaked rice to a mixer jar.
- Add grated coconut, grated jaggery, poha and ¼ cup of water.
- Blend to a fine paste.
- Transfer the batter to a mixing bowl.
- Add cardamom powder, a pinch of salt, cumin seeds, sesame seeds and mix well.
- Add water as required to adjust the consistency.
- The batter should be thick.
- Heat oil in a pan.
- Drop half a ladle of batter into hot oil.
- Fry on low heat.
- Flip and fry on the other side.
- Once fried, remove using a slotted spoon. Place fried yelappas on absorbent paper.
Some more Mangalorean snacks/ breakfast recipes
Mangalore Buns
Goli Baje
Sajjige Bajeel
Kadle Bajeel
Recipe Video
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Happy Cooking!!
lovely traditional mangalorean snack
wow truly outstanding
thank you so much Leander