“Yeriappo" is a sweet delicacy prepared as Naivedyam during festival days ....... Today being Ananta Chaturdashi Day and also Ganpathy Visarjan Day ..... I prepared these Yeriappo’s as Naivedyam to Lord Vishnu and Lord Ganesha …… A tearful adieu to Lord Ganesha .... Ganapati Bappa Morya .... Agle baras tu jaldi aaja .... May Lord Ganesha and Lord Vishnu remove all obstacles from our lives and bless us all with good health ... wealth and prosperity .....
Yeriappo is a traditional GSB Konkani Saraswat sweet delicacy prepared as Naivedyam. Somehow down the lane its almost forgotten and many people are not even aware of its existence. My mother used to prepare these during Mahalaya Amavasya day as that day in our house a small Brahmachari used to come for lunch. It is called Brahmachari Vadapa / Bhojan. After the pooja and offerings to God, my Mother used to first feed the Brahmachari and then the rest of us. My Grandmother suggested this one to my Mother and she used to religiously prepare the same. I simply loved this sweet dish similar to appo but larger in size and used to wait for my turn to relish the same. After my marriage I had almost forgotten about it till a few years back I just felt like having some of them again. Though my Mother makes them more beautifully than the one’s I have prepared the taste is the same. I have, I guess yet to master the technique of deep frying them.
Yeriappo as the name itself spells is similar to the appos we prepare ~ a spongy sweet, but larger in size. However, this is prepared using rice and tuvar dal with jaggery as sweetening agent. A little bit tedious as each one has to be gently made without hurrying. The cooking procedure is also a little bit slow and takes really much of time. But nevertheless, it’s a pleasant and really yummy prasadam to savour once or twice in a year, so I make it a point to prepare it at least once during festival time. The recipe though is very simple, nothing elaborate, so the next time you need to prepare something different to offer Lord Ganesha who loves different varieties of sweets do make it a point to prepare this one, offer it as Naivedyam and then distribute it and enjoy with family and friends.
Wash and soak 1 cup of rice along with 1/3 cup of tuvar dal for about 1 hour or so. Then wash again well and completely drain out the water. Put it in the colander for all the excess water to be drained properly for about 10-15 minutes. Keep this ready.
Grind to a fine paste in a mixer grinder about 1/3 cup of freshly grated coconut with ½ - ¾ th cup of grated jaggery (depending upon how sweet one wants it) I have added ¾ cup of grated jaggery / gud. Do not add in any water. If must, then just add about ¼ cup of water. Water should not be added in more as the batter will then turn out a little bit thinner. The jaggery leaves out water as you grind. So if you find it difficult to grind at one go in mixer, as some mixers do give proplem while grinding jaggery, they trip up, in which case add little by little jaggery and continue grinding till smooth.
Now add in the drained rice and tuvar dal and continue grinding till you get a thick grainy rava textured consistency batter. Lastly add in a handful of thin (patla) poha / pova and grind till well blended. Remove the batter in a bowl and add in ½ tsp of cardamom powder and a pinch of salt and mix well. The batter is now ready to prepare yeriappo. The batter should be thick similar to appo batter consistency. So please be careful with addition of water.
Heat about ½ litre of oil / ghee in a thick bottomed deep kadai, when smoking hot, lower the heat to minimum and wait for a good 5-7 minutes. Now with a round spatula or a tumbler pour about ½ cup of batter gently at the center of the kadai, taking care to drop it in one go. Do be careful while you add in the batter, do not do so from a height as the oil may splatter.
Let the yeriappo cook undisturbed for atleast 3-4 minutes before you gently flip it over and press it with the back of the spatula so that the yeriappo puffs up a bit. When evenly fried to slightly golden brown in colour remove with the help of a slotted spatula so that the excess oil / ghee gets drained. Put the prepared yeriappo on an absorbent paper for the excess oil / ghee to get properly drained off. Continue the procedure with the remaining batter.
Yeriappo's are ready to be offered as Naivedyam to God after which you may distribute the same and enjoy them with family and friends. Do prepare them in leisure and do not hurry the process of frying as then the batter may not get cooked from within. This preparation requires a little bit of patience, but I ensure you the end result is simply yumz.
Note : If you have a flat bottomed kadai and intend to do more yeriappo’s. Then you can use that kadai where in add about ¾ litre of oil / ghee and you can prepare in this about 3-4 at one time, which speeds up the cooking process. However, keep a gap of few minutes between addition of the yeriappo's so that they cook a little bit before you add in the next one. This is to ensure that they do not stick to each other and get stuck while frying.