Karwar Style Yerappe Ani Recipe: Rice and Black Split Gram Fried Dumpling
Dive into the rich culinary heritage of Karnataka with this delightful dish known as Yerappe Ani, a traditional rice and black split gram dumpling that brings the flavors of the South Indian breakfast to your table. With its crispy exterior and soft interior, this recipe perfectly balances the nuttiness of black urad dal with the subtle sweetness of fresh coconut, making it a fantastic way to start your day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1/2 cup |
| Black Urad Dal (Split) | 1/2 cup |
| Fresh Coconut (grated) | 2 tablespoons |
| Asafoetida (Hing) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 |
| Protein | 6g |
| Carbohydrates | 35g |
| Dietary Fiber | 5g |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Sodium | 120mg |
Preparation Time
- Soaking Time: 8 hours
- Preparation Time: 30 minutes
- Total Time: 8 hours 30 minutes
- Servings: 4
Instructions
To create the Karwar Style Yerappe Ani, we start by soaking the black urad dal and rice separately in ample water for approximately eight hours, allowing them to soften adequately. Once soaked, drain the water and proceed to grind the black urad dal into a smooth paste, which should then be transferred to a mixing bowl. Next, take the soaked rice and grind it to a coarser texture, and gently fold this into the prepared urad dal paste.
Incorporate the grated fresh coconut, salt to taste, and a pinch of asafoetida into the mixture, ensuring all ingredients blend harmoniously. The use of asafoetida not only enhances the flavor but also aids digestion, making this dish a wholesome choice.
Next, heat a Kuzhi Paniyaram Pan over medium heat, adding a teaspoon of sunflower oil to each depression of the pan. Once the oil is hot and shimmering, spoon two tablespoons of the prepared batter into each hole, allowing them to cook for about five minutes on one side. Carefully flip the dumplings and cook for an additional five minutes until both sides achieve a golden brown hue, crispy on the outside yet tender on the inside.
For an authentic South Indian breakfast experience, serve the Yerappe Ani alongside a refreshing Date and Tamarind Chutney, also known as Khajur Imli Chutney. This chutney complements the dumplings beautifully, adding a sweet and tangy contrast that enhances the overall flavor profile of the dish.
Enjoy the Karwar Style Yerappe Ani hot, relishing each bite of this delectable fried dumpling that captures the essence of Karnataka’s rich culinary tradition.
Enjoy Your Meal!
Whether you’re preparing this dish for a leisurely weekend breakfast or as a part of a special brunch spread, the Karwar Style Yerappe Ani will surely impress your family and friends, transporting them straight to the heart of South India with every flavorful morsel.
