Pesaha Appam is made on Maundy Thursday and is eaten after you return attending the holy mass. It is usually cut by the eldest in the family and dipped in paal (Jaggery and coconut milk mixture) and given to all the family members.
Today being Maundy Thursday and since I am travelling to Kerala for my Easter thought of making it early morning so that we can have for our breakfast.
Those who want to try out this can check for the recipe below, mostly each household will have there own recipe, so here is the one which I have carried forward from my Mom.
Recipe for the Pesaha Appam
- Rice powder – 1 cup
- Urad dal – 3 table spoon
- Coconut grated - 1 cup
- Garlic – 1
- Small onion – 2
- Jeera – a pinch
- Water – 1 – 1½ cups
- Jaggery – 200gm
- Thick coconut milk – 4 cup
How to make Appam
- Soak urad dal for 30 minutes and grind it into a smooth paste by adding little water.
- Grind coconut(don't grind the coconut to fine paste) with garlic, small onion and jeera with little water.
- Add salt and boil water and when it starts boiling add rice powder, little at a time and mix well.
- Now add the dal mixture and coconut mixture and mix well.
- Transfer the batter to a greased pan and place a cross made with palm leaves.
- Now steam in the steamer for 20 mts.
- Cool it and transfer to the serving dish.
How to make Paal
- Melt jaggery with water and strain it
- Add the thick coconut milk and stir for few seconds, don't let it boil.
- Take it from the stove cool it and serve cool.