Ingredients: 1 cup rice 1 cup jaggery, mashed 1 cup grated, coconut 1 tsp. cardamom powder Ghee Or Oil for shallow fry Method: Soak the rice in water for 2 hours and drain. First grind the rice (add little water if necessary) into a paste, add coconut, jaggery and grind to a smooth paste. Batter should be very thick. Add cardamom and mix well. Keep aside for 1 hour. Heat an iron griddle or skillet over medium heat. Grease the griddle with ghee Or oil. Place a tablespoonful of batter and shallow fry the yeriyappa adding ghee Or oil on both sides till golden brown. Serve hot or cold.