Karwar Yerappe Ani: Rice & Black Split Gram Dumplings with Tamarind Chutney

Karwar Style Yerappe Ani Recipe (Rice and Black Split Gram Fried Dumpling)

Karwar Style Yerappe Ani, also known as Rice and Black Split Gram Fried Dumplings, is a delightful and unique South Indian breakfast dish hailing from the coastal regions of Karnataka. Unlike your regular Dosa or Idli, this dish offers a rich, flavorful alternative that’s both satisfying and easy to prepare. The dumplings are traditionally cooked in a Yerappe Pan (or Kuzhi Paniyaram pan, as it’s known in Tamil Nadu), which gives them a distinct texture and flavor. Served with a tangy Date and Tamarind Chutney, this dish is a perfect start to your day!

Cuisine: Karnataka

Course: South Indian Breakfast

Diet: Vegetarian

Ingredients:

Preparation Time: 480 minutes (8 hours soaking)

Cooking Time: 30 minutes

Instructions:

1. Soak the Rice and Dal:
   Begin by soaking the rice and black urad dal in separate bowls of water. Let them soak for about 8 hours or overnight to ensure they soften properly.

   Related Articles

   • 
     Spicy Chicken Mie Goreng: Stir-Fried Noodles with Sriracha Sauce
   • 
     Baked Potato & Pea Samosas with Crispy Phyllo Pastry
   • 
     Saffron-Infused Mughlai Chicken (Zafrani Murgh) Recipe
   • 
     Crispy Corn Cheese Balls with Spicy Dipping Sauces

2. Grind the Ingredients:
   After soaking, grind the black urad dal into a smooth paste and transfer it to a bowl. Then, grind the rice into a coarse paste and combine it with the dal paste. Ensure that both are well blended but maintain a little texture in the rice.

3. Mix the Ingredients:
   To the rice and dal mixture, add the grated fresh coconut, salt, and asafoetida (hing). Mix all the ingredients together until they are evenly incorporated. The dough-like mixture should have a thick, smooth consistency.

4. Prepare the Yerappe Pan:
   Heat the Yerappe Pan (or Kuzhi Paniyaram pan) on medium heat. Once the pan is hot, add a small teaspoon of oil into each hole of the pan.

5. Cook the Dumplings:
   Using a spoon, carefully drop about two tablespoons of the mixture into each hole of the pan. Cook on one side for about 5 minutes or until the dumplings are golden brown. Flip the dumplings and cook the other side for another 5 minutes until they are crisp and evenly browned.

6. Serve and Enjoy:
   Once the Karwar Style Yerappe Ani (Rice and Black Split Gram Dumplings) are cooked, remove them from the pan and place them on a serving plate. Serve these delicious dumplings hot with Date and Tamarind Chutney (Khajur Imli Chutney) for a truly authentic breakfast experience.

Tips for Perfect Yerappe Ani:

• Soaking Time: Ensure the rice and dal are soaked for the full 8 hours to achieve the best texture for grinding.
• Grind Separately: Grinding the dal and rice separately ensures better consistency when mixing.
• Use Fresh Coconut: Freshly grated coconut will add richness and flavor to the dumplings, giving them an authentic taste.
• Cook on Medium Heat: Cooking on medium heat ensures that the dumplings cook evenly and don’t burn.

Enjoy the traditional Karwar-style breakfast with the crispy, soft, and flavorful dumplings, paired with the refreshing chutney for a delightful meal!