INGREDIENTS:
1 CUP RICE (SOAKED FOR 4 HOURS IN WATER)
1/2 CUP GRATED COCONUT
1 TSP FENUGREEK SEEDS (SOAKED IN WATER)
1/2 CUP JAGGERY
A PINCH OF SALT
GHEE FOR FRYING
PREPARATION:
GRIND ALL THE INGREDIENTS AND MAKE BATTER OF DOSA CONSISTENCY .HEAT GHEE IN A KADHAI.POUR THE BATTER (ONE TABLESPOON FULL) ONE BY ONE AND DEEP FRY IN GHEE TILL GOLDEN COLOUR .HOT AERIYAPPA IS READY TO EAT.
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