Yellappa

Ingredients

1/4 cup raw rice

1 cup grated coconut

1/2 cup flattened rice (poha)

3/4 cup organic palm jaggery (you can use powdered jaggery too)

1/2 tsp cardamom powder

1 tsp fenugreek seeds

a pinch of turmeric powder

2 pinches of salt

Method

Soak rice for 5 hours. Add in 1 tsp of fenugreek seeds. Grind the ingredients after 5 hours adding washed flattened rice, coconut and cardamom. Grind into a smooth thick paste. Add salt and a pinch of turmeric to get a golden colour.

Heat a deep shallow pan and pour in ghee. When hot, take one ladleful of the batter and pour in the middle of the pan without spreading. Pour in one spot till it automatically becomes larger. When it is well done on one side turn it on to the other. Remove when it is golden fried.