Wash and soak rice for at least 2 to 3 hours.

Grind the drained rice along with grated coconut, puffed paddy and cardamom to medium coarse consistency.

Pause and include jaggery to grind again so that all things are well combined. Add minimum water only if required 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 yelappa immediately.

Heat a heavy bottom frying pan/ kadai with enough oil for deep frying. When it heats up, pour a curved ladle full of batter directly in to oil. Move the ladle in circular fashion just above the oil level while pouring.

Fry both sides of yelappa till it becomes brown in color. Once it is done just squeeze the extra oil by pressing it using two slotted ladles and drain over kitchen tissue paper.

Repeat the same process with the rest of the batter. Yelappa 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 yelappa will consume lot of oil.

The puffed paddy is optional, but I recommend adding it as it makes the yelappa very soft.

According to your taste buds you can increase jaggery, above suggested amount of jaggery gives medium sweetness to this condiment.