Yelappa Recipe | Deepawali Sweet Appam Recipe | Sweet Dumpling Rice Appam Recipe
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Yele Appa or Yeleappa or Yeriappa as it is called in Udupi is exclusively prepared on the eve of Naraka Chaturdashi.
Now, in a frying kadai (pan) take oil for deep frying. Heat under medium flame.
When the oil is hot, pick some batter in a curved ladle and pour directly into the hot oil. Pour the batter in one point without moving the ladle, the batter will level itself and become puffed in few seconds.
The appam will be ready when you have fried both the sides allowing it to become golden brown in color.
What special happened in your
kitchen this Deepawali? Lots and lots. Right! Same here with me.
I prepared so many recipes all
together one after the other, that eating started became boring to all of us.
The one special recipe of
Deepawali that I had never tried until this year was Yele Appa.
Yele Appa or Yeleappa or Yeriappa as it is called in Udupi is exclusively prepared on the eve of Naraka Chaturdashi.
Yelappa is Sweet Appam made using
rice batter. To bring in the sweetness, jaggery is used in the batter as jaggery
is considered sacred, thus is used to prepare prasada offerings during puja.
Ingredients
1 cup dosa rice
2 table spoon urad dal
1/4th spoon fenugreek
seeds
1 bowl freshly grated coconut
½ bowl jaggery
Milk to blend and prepare batter
A generous pinch of salt for
taste
Oil for deep frying
How to prepare Yeleappa or sweet rice dumpling for Deepawali puja
Wash dosa rice, urad dal and
fenugreek seeds under running water and soak for about 4 hours.
Drain the water and add all the
soaked ingredients into the mixer jar.
Add jaggery and coconut grates to
the jar.
Blend all the ingredients along
with milk. Add milk little by little to adjust the consistency. Add salt and
mix well.
The batter should be neither
thick nor thin. It should attain a pap like texture.
If you find the batter has become
too runny, then add semolina, either Bombay Rava or Chiroti Rava and adjust the
consistency.
Now, in a frying kadai (pan) take oil for deep frying. Heat under medium flame.
When the oil is hot, pick some batter in a curved ladle and pour directly into the hot oil. Pour the batter in one point without moving the ladle, the batter will level itself and become puffed in few seconds.
The appam will be ready when you have fried both the sides allowing it to become golden brown in color.
Use a tissue kitchen towel to
absorb the extra oil from the appa.
Yeleappas are crispy, juicy, soft
in the middle, crunchy at the sides, sweet, and full of aroma and flavour of
coconut.
Serve the sweet dumplings of Yeleappas
and relish the taste along with your family.
The satisfaction got after you
have prepared a traditional dish that too on a festive occasion is something special.
The authentic taste of Udupi with
jaggery and coconut makes this recipe a great festive preparation.
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