Here one more recipe that I have learnt from my granny. This was my grandpa’s favorite. Every time I prepare this dish it brings back old memories. On rainy days, my granny would prepare this and serve them piping hot. I remember sitting with grandpa in the veranda of his house and relishing the dish together. How I miss him… and those times!

This savory dish desends from Malenadu. It is a combination of raw banana, rice and spices. Although it is fried dish. The oil it absorbs is minimal. Whatever be the amount of oil it absorbs, I urge you to try this dish atleast once in your kitchen and I’m very sure you’ll fall in love it.

1 Raw banana (kalyan variety or the one generally used for cooking), peeled and chopped
1 cup Rice (The thicker variety, which is used for dosa), soaked in water for an hour
5-6 Red chillies
A few curry leaves
A big pinch of Hing/Asafoetida
A small ball of tamrind or 1/2 tbsp of tamrind paste
Salt to taste
Oil for frying

Now… Get into action…
In a pan, add the chopped raw banana. Add water sufficient enough for the banana to cook. Place the pan on heat and cook it closed till bananas are soft.

Grind the soaked rice, banana and the rest of the ingredients into a thick smooth batter. Add minimal water while grinding. Transfer the contents into a bowl.

Heat oil in a kadai. Once it is heated, turn it low flame. If you are an expert at cooking, drop the batter into the oil to form small round dumplings and skip reading the next few lines. New to the kitchen? Read on. Take a small quantity of the batter with your middle three fingers and drop into the oil by holding it vertically above the oil and pushing it with your thumb.
Fry till it turns crispy and light golden in color or two shades darker than batter. Remove it from the oil and drop it on a colander laden with tissue. The purpose of tissue is solely to absorb the excess oil.
Huli-yere-appa is now ready! Enjoy it!

This is a perfect monsoon dish! This dish is best enjoyed with cup of tea or coffee and with heavy downpour outside!


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