Yariyappa is one of the famous traditional sweet recipe made during Navarathri festival in South India. It is prepared on Saraswathi Pooja, on Sapthami, 7th day of Navarathri. It is prepared using Rice and Jaggery. Batter prepared out of rice and jaggery is dropped into the mould filled with oil/ghee. If you are not having any mould, you can prepare dosa from the batter. It is popularly known as Sweet Dosa. This recipe is learnt from my mom and the mould she has and shown in the recipe, was gifted by her mother which is made of Bronze. As Navarathri festival is going on and today is Saraswathi Pooja it is appropriate to prepare and learn how to prepare Yariappa.
Rice 2 cups
Wheat Flour ½ cup
Coconut-grated 2 cups
Jaggery-grated 2 ½ cups
Elaichi powder ¼ tsp
Oil/ghee for frying
Method : Wash and soak rice for 4-5 hrs. Grind soaked rice, coconut into very fine paste by adding little water. After adding jaggery, batter will become watery so take care while grinding rice by not adding much water. When batter is ¾ done add jaggery and grind for 3-4 mins. Transfer grinded batter into a bowl. Add wheat flour, elaichi and mix well. Batter should be of idli batter consistency. Meanwhile keep the Yariappa Mould filled with oil/ghee on high flame. Check whether oil is hot enough to prepare Yariappa by putting a drop of batter into it. If the drop come up immediately oil is ready. Turn the flame to medium and drop 1 ladleful of batter into each mould. After 1-2 mins of cooking turn Yariappa’s upside down. If Yariappa is cooked you can turn them easily else it will stick to the mould. Once the bubbles stop you can remove from the oil and place on a paper towel/kitchen napkin to absorb excess oil. Now repeat the procedure with remaining batter. Yariappa is ready to serve. Yariappa can be stored upto 7 days.
Tips : If the batter becomes watery add little wheat flour. Also keep in mind by adding more wheat flour Yariappa will not come fluffy. Deep fry on medium flame otherwise centre part will not be cooked.