Yellappa is a traditional sweet dish prepared in the Udupi region. It is prepared the evening before Naraka Chathurdhashi for naivedhyam.
Basically this sweet is prepared using soaked rice, grated coconut and jaggery. A thick batter is made using all these ingredients and is deep-fried. But nowadays we all have become so health conscious that we prefer deep-fried food very rarely. I am sharing with you all the appe pan version which I have tried and it tastes as good as the deep fried version.
Try these guilt free Yellappas this Diwali and I am sure you will fall in love with this sweet 🙂 . Yellappa tastes good when had after few hours. I always prefer to have this the next day. Trust me, it tastes heavenly!!!!!
Preparation time: 4 hours Cooking time: 3 to 4 minutes per batch Author: Anusha Acharya Recipe Type: Sweet Cuisine: Udupi Servings: 30 medium-sized yellappas 1 Cup = 250 ml
Dose Akki/ Dosa Chawal/ Dosa Rice – 1 cup
Menthe kaalu/ Methi daana/ Fenugreek seeds – ½ tablespoon
Dhappa avlakki/ Thick poha/ Thick beaten rice – 2 tablespoons
Thenginakaayi thuri/ Kisa hua naariyal / Fresh grated coconut – ½ cup
Bella/ Gud/ Jaggery – 1 cup
Ellakki/ Elachi/ Cardamom – 2 to 3 without skin
Uppu/ Namak/ Salt – 1 pinch
Baking soda – 1 small pinch (optional)
Thuppa/Ghee/ Clarified butter/ Enne/ Thel/ Oil – As required( I have used ghee in this recipe)
Neeru/ Paani/ Water – As required
Step 1: Take dosa rice, thick poha and methi seeds in a bowl, rinse it a couple of times and soak it in required amount of water for 3 hours.
Step 2: Before grinding, grate the required amount of coconut and jaggery and keep it aside.
Step 3: After 3 hours, drain the soaked mixture. Take half of the soaked mixture in a mixer grinder jar along with half of the grated jaggery and cardamom and grind it into a fine paste. Add very little water while grinding if required. Transfer ground paste to a mixing bowl.
Step 4: Take rest of the soaked mixture and jaggery along with grated coconut and grind it into a fine paste. Add little water while grinding if required. Transfer the ground paste into the same mixing bowl as above and mix well with the previously ground paste. The paste should be of dosa batter consistency.
Step 5: Rest the batter for 1 hour. The batter becomes little thick than the dosa batter. This is the required consistency.
Step 1: Add one pinch of salt and baking soda to the batter and mix well.
Step 2: Heat the appe pan in medium flame.
Step 3: Once the appe pan is hot enough, Add about half teaspoon of ghee/oil to each division of appe pan and pour the batter to each division. Close and cook for 1 to 2 minutes.
Step 4: After 1 to 2 minutes, flip each yellappa and cook for another 1 to 2 minutes.
Step 5: Repeat the steps with rest of the batter.
Serve yellappas when hot or after sometime. I prefer to have the next day.
*Try to use fresh grated coconut than the frozen ones. Fresh coconuts give best flavour and taste to yellappas.
*Adding soda is completely optional. Soda is not used in original recipe. Adding soda makes yellappa fluffy and spongy. If you don’t add soda, yellappas become little hard. But taste remains same in both the cases.
*If you feel batter consistency is little thin soon after grinding, don’t worry. Resting the batter for one hour helps to reach the required consistency. If the batter is thin even after resting, little rice flour can be added.
*Do not add too much water while grinding.
*Same batter can be used for deep-fried traditional yellappas. Method to prepare fried yellappas is as follows:
# Heat the oil in a frying pan.
# When the oil is hot enough, keep the flame in medium and pour one ladle full of batter into the oil. Fry till the yellappa is cooked. Now flip the yellappa and fry till the color changes to golden brown.
*Amount of jaggery can be varied according to your taste.
Happy and Healthy Cooking!!!!