Appa / Yeriyappa

       

I was talking to a friend the other day and she noted a very valid point about my posts. "You hardly have any sweets on Mane Adige", she said. I immediately checked back, and she was right!!!! It's been a while since I posted the recipe for any sweet dish... So, here goes!!!

This dish is again Karnataka's traditional dish and is called "Appa" in Mangalore - Udupi regions and " Eriyappa or Yeriyappa" in Bangalore - Mysore regions.... It's main ingredients being rice, banana and jaggery. I used the non-stick appam pan that I got from India last time. However, you could even use the "Pancake Puffs" pan that you get in the American stores. If you have neither, you could even deep fry - make the batter a little thick and drop into the heated oil spoon by spoon.

Ingredients:

1 cup White rice, soaked in water for about 3-4 hrs

1/2 cup Grated coconut, fresh/frozen

2 Ripe Bananas, mashed

1/2 cup Jaggery

1 tbsp Sugar (optional)

1 tsp Powdered Elaichi

Method:

1. Grind rice, coconut, jaggery and banana to a smooth paste; Make sure to add VERY LITTLE water while grinding. Add sugar, elaichi powder and mix well. Note:  Sugar is an optional ingredient. Adding some sugar gives a golden brown color to the eriyappa.
2. Heat the appam pan on low- medium heat.
3. Add a couple of drops on oil in each depression of the pan; Fill the depressions with the prepared batter. Cook covered on low heat - increasing the heat might burn the outer parts of the eriyappa while the inside is still uncooked.
4. Turn eriyappa with the help  of a spoon and cook on both sides; Remove from pan and drain on paper towels; Serve hot and enjoy!!

Variation: You could even use jackfruit instead of bananas.

Prep Time: About 20-30 mins, excluding soaking time

Makes: About 15-20