soak toor dal, rice for 2-3 hours
toor dal :1::1.5:rice
grind toor dal, rice, desiccated coconut, powdered jagery, with cardamom and a pinch of salt,to make a fine paste of dosa batter consistency
pour a ladle of bater and deep fry using fresh oil/ghee in a thick bottomed kadhai, rotate and fry evenly until it gets nice golden color.
the shape of eriyappo is perfect when prepared using a deep U bottomed frying pan, perfect hemisphere! if a flat bottomed one gives flat maal-puri like eriyappo.
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