Pesaha / Indri / Inri Appam & Paal- Traditional Unleavened Bread for Maundy Thursday
- luvlittlehearts
- Mar 25, 2016
- 2 min read
Ingredients
For Appam
Rice powder – 1 cup
Urad dal (uzhunnu) – ¼ cup
Coconut – 1 cup, heaped
Garlic – 1 if it is big and 2 if its small
Small onion - 3-5
Jeera – a pinch
Water – 1 - 1½ cups
For Paal
Jaggery – 400gm
Medium thick coconut milk – 3 cup
Thick coconut milk – 1 cup
2 Bananas
Method: To Make Appam: Soak urad dal for 2 hours and grind it into a smooth paste by adding little water. Grind coconut with garlic, small onion, and jeera with little water until everything is combined well. Add salt & keep the water to boil. When bubbles start appearing, add rice powder, little by little (vattikuzhakkuka), making sure it is not watery. The dough should be soft. Add urad dal paste and coconut paste. Combine everything well. The consistency of batter should be same as that of Idli batter. Transfer the batter to a well greased steaming tin. Place the cross made with palm leaves on the middle of the batter. Cover the tin with aluminium foil. Steam in appachembu/steamer for 18 – 23 minutes. Let it cool for some time and then transfer to a serving dish.
Note: Use the same flame till the end, ie if you are using medium flame, cook on medium flame throughout.
To Make Paal: Melt jaggery with a little water. When it is completely melted, strain it. Add 3 cups medium thick coconut milk and stir continuously, and when more than half of it is evaporated, add thick coconut milk and stir well. Do not boil once the thick coconut milk is added. For thickening the paal, take 1 or 2 tbsp rice powder and mix it with hot water and add to paal and cook for a few minutes. Banana pieces are cut and put into the paal just before serving.
Happy Cooking!
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