Each festival we celebrate has a certain special dish associated with it. For example at our home, On Ramanavami, we always have Panaka( Lemonade), Neeru majjige( Buttermilk) and Kosumbri. For Sankranthi it is Pongal, for Nagara panchami it is kucchida kadbu( Steamed Kadbu), for Ganesh chathurthi, we have Kar- kadbu( Fried Kadbu).
Similarly my In-laws, who are from Mysore, have a special sweet for Saraswathi Pooja. This is called ‘Elliyappa’, which is made with wheat. It is a bit similar to a more popular fried sweet called ‘Eriyappa’, which is made with rice.
1. Whole wheat- 1 1/2 cups
2. Rice- a fistful
3. Fresh grated coconut- 1/4 cup
4. Jaggery powder- 1 1/2 cups
5. Cardamom Powder- 1/4 Tsp
6. Oil- for frying
Soak the Wheat and rice in warm water for at least 8 to 10 hours. Grind the soaked wheat and rice with coconut with very little water, to make a thick batter. Add the jaggery and cardamom powder, and mix well.
Heat the oil in a kadai. Take a small ladle full of the batter and pour into the hot oil. The batter should spread out into small plates like above. If it starts disintegrating in the oil, add a little wheat flour to the batter. Fry till the Elliyappa’s are golden brown. Remove onto a paper napkin to absorb excess oil. The Elliyappa’s should have a crispy edge and a soft center.