Yelappa | Yeriappa
a traditional Mangalorean snack made with rice, coconut and jaggery.
Servings 6 yelappas
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.