Yere Appa Recipe / Sweet rice dumpling

Yere appa is a sweet dish prepared during the Diwali festivals in the region around Karnataka. As you all know that diwali, globally known as festival of lights is celebrated for 4 days. The first day is recognized as an auspicious day and to mark the occasion, they begin their day in the early hours of dawn with an oil bath. Some rituals are practiced during the previous day also and that day is widely recognized as Danateras in North India. In olden days people used the big copper vessels for filling the water and heating the same for bathing purpose. They used to fill the vessel with water by drawing it from the well and later on a puja is performed. It is during this time that this sweet is prepared. It is very yummy to taste and filled with calories as it tends to consume oil at an alarming rate. But then, as this festival is celebrated once in a year, you can comprise for a day.

How To Prepare Yere Appa.

The time required to prepare this dish is around 3 hours and the quantity mentioned here will yield around 20 yere appas.

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Ingredients for Yere Appa.

• Raw Rice - 1 cup.

• Coconut - 1 / 2 cup.

• Salt - a pinch.

• Oil - for deep frying.

• Cardamom - 1 tsp.

• Jaggery - 1 / 2 cup.

• Beaten rice ( poha ) - 2 tbsp.

Method to Make Yere Appa.

• Wash and soak the rice for around 2 hours.

• Drain it well.

• Take a mixer jar and transfer the rice into it.

• Add scrapped coconut, jaggery scrapings, salt.and beaten rice in to it..

• Grind these ingredients into a fine paste - like consistency adding very little water.

• Now transfer this batter into a bowl and add powdered cardamom.

• Mix it well.

• Heat a deep pan with oil in it.

• Once it attains the required level of heat, pour a ladle full of batter into the oil.

• After 1 minute, turn it over to the other side with a perforated ladle.

• Remove it from the oil when it changes its color and place it on an absorbent tissue paper.

• Transfer it on to the serving plate.

Your yummy and calorie bounded yere appa is ready to be served!!!!!!.

Kitchen Masti Points.

1. You can add cardamom while grinding the rice itself.
2. Do not soak the rice for a long period of time, as it tends to consume more oil if you delay in grinding.
3. Deep fry the appas in meduim heat. Increased heat may burn the exterior part of the sweet.
4. The consistency of the batter should be that of the idli batter.
5. In this recipe, I have used hard variety poha ( beaten rice ).

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