Ingredients

• 1 cup - raw rice
• 1/2 cup - red gram (toor) dal
• 1/2 cup - thin beaten rice (poha)
• 3 tbsp - grated coconut
• 1/2 cup - powdered jaggery
• 1 pinch - salt
• 1/2 tsp - cardamom powder
• oil

How to Make Yeriyappa

• Soak rice and dal together in water for 1 hour. Drain and grind with coconut with a little water to a smooth thick batter.
• Wash the beaten rice, drain and grind with jaggery till smooth.
• Mix both the batters together. Add salt and cardamom powder.
• Heat oil in a kadai. Drop about 1/2 cup of mixture per yeriappa in oil and fry till the batter is cooked. (About 3 - 4 yeriappas per batch may be fried). Drain on a kitchen paper. Serve warm.