Recipe Treasure

Wednesday, September 29, 2010

eriyappo

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.

No comments:

Post a Comment