This Sweet appam is prepared on the previous night of “Naraka Chaturdashi” as part of Diwali celebrations. In Udupi this sweet is also known as “Yelappa” or “Yeriappa”. As a health freek I don’t prepare sweets and snacks that are oil based. But as a practice I prepared sweet appam on Diwali. So here goes the recipe for the same. Hope you will enjoy it.
Sweet Appam Recipe/Yelappa Recipe
- Dosa rice- 1 Cup
- Jaggery- 3/4 cup
- Cardamom- 2 to 3
- Fresh grated coconut-3/4 cup
- Oil for deep frying
- Wash and soak rice for at least 2 to 3 hours.
- Grind the drained rice along with grated coconut, jaggery and cardamom to medium coarse consistency. Add minimum water and make sure the batter has the consistency of dosa batter or little thicker than that.The batter need not ferment, we should make these sweet appams immediately.
- Heat a heavy bottom frying pan/Kadai with oil enough for deep frying. When it heats up pour a ladle full of sweet appam batter directly in to oil. Move the ladle in circular fashion just above the oil level while pouring.
- Fry both sides of sweet appam till it becomes brown in color. Once it is done just squeeze the extra oil from sweet appam by pressing it using two slotted ladles as shown below.
- Repeat the same process for the rest of the batter. Sweet appam is ready to serve. Try it once and relish with your family. It's so delicious!!!!
- The batter should not be running, if it is, then sweet appam will consume lot of oil.
- According to your taste buds you can increase jaggery, above suggested amount of jaggery gives medium sweetness to the dish.
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Meet you all with one more interesting Udupi recipe. Till then bye.