Pesaha appam or Indari appam with Pesaha paal – Maundy Thursday Special2012-09-21
- Yield : 1 Bread/Appam and 1 Bowl of Pesaha Paal
- Servings : 5
- Prep Time : 3:30 h
- Cook Time : 25m
- Ready In : 3:55 h
Pesaha Appam is the Unleavened Passover Bread made by Saint Thomas Christians of Kerala to be served on passover night. Usually Easter is celebrated in the month of March. Maundy Thursday ( the holy thursday ) is the Christian feast or holy day falling on the thursday before Easter, the commemorate the last supper of Jesus Christ with the Apostles.
This pesaha appam is prepared only on Maundy Thursday. Pesaha Paal is served along with Pesaha Appam on the night of Passover. This dish is very delicious.
- Ingredients for Pesaha Appam
- Rice powder - 1 cup
- Urad dal - 1/4 cup
- Grated coconut - 1 cup
- Garlic - 3 piece
- Cumin seed - 1/4 tsp
- Small onion - 4 nos
- Water - 2 cup
- Ingredients for Pesaha Paal
- Jaggery - 300 gm
- Thick coconut milk - 2 cup
- Salt to taste
- Rice flour - 2 tbsp
- Cardamom powder - 1/4 tsp
Preparation of Pesaha Appam/ Indari Appam: Wash and soak urad dal for 3 hours and grind it in to a smooth paste by adding little water.
Grind grated coconut, garlic,cumin seed and small onion. Add this mixture, grinded urad dal and salt to the rice powder and mix well. Keep aside for 30 minutes.The consistency of the batter should be slightly lesser than of idli batter.
After 30 minutes pour this mixture into a lightly greased round shape pan. Steam this for 15 minutes in an idli cooker or appachembu (steamer). Pesaha Appam is ready.
Preparation of Pesaha Paal: For preparing the Pesaha Paal melt jaggery by boiling it adding around 1/2 cup of water. Filter the syrup.
Heat coconut milk in a pan add jaggery syrup into it and stir for few minutes.
Dissolve 2 tsp of rice flour in little water and add to the coconut milk - jaggery mixture so that it thickens. Switch off the fire.
Finally add cardamom powder and mix well. Pesaha Paal is ready.
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