പെസഹാ അപ്പവും പാലും| Pesaha Appam & Paal| |Traditional |Panach

പെസഹാ അപ്പവും പാലും| Pesaha Appam (Indri Appam) &Pesaha Paal| |Traditional |Panach

Pesaha Appam and Pesaha Pall

Pesaha Appam is the unleavened Passover bread made by Christians of Kerala on Maundy Thursday.Traditional Pesaha appam and paal recipe in Malayalam. Pesaha Indri appam.Pesaha Inri appam.Pesaha indari appam and Pesaha Inderi appam recipe,There are two types Pesaha appam.One is shallow fried pesaha appam (chutta Pesaha appam)and other one is steamed pesaha appam.Steamed Pesaha appam accompaniment with Pesaha paal.The Appam and Paal are prepared with extra care . The preparation would start  from morning. By evening time, the whole family comes together for cutting the Pesaha appam.The head of the family should cut the Pesaha appam  and serve Pesaha appam and Pesaha Paal. to other family   members  

I use the same recipe as my Mother's and Sister's.This Passover bread (Pesaha appam)  is an easy Pesaha appam  recipe as well as a soft Pesaha appam.

Pesaha appam

Ingredients

• unakkalari or white rice (dosa rice ) 1 cup
• urad dal 1/4 cup
• garlic 3 cloves big
• dry ginger 1 small piece
• cumin seeds 1/2 to 4/3 teaspoon
• 2 to 3tablespoons of water for grinding dry ginger,garlic and cumin seeds
• water for grinding rice
• shredded coconut 2 cups
• salt

Method

Pour water over the rice and let it soak for 2 hours.Put urad dal in a pan and roast urad dal on low heat till the urad dal turns light brown color.Transfer to a bowl and let cool.After cooling, transfer urad dal to a mixie jar and grind slightly coarse powder, transfer to a bowl

Put garlic ,dry ginger ,cumin seeds in to  a mixie jar and add 2 tablespoons of water and grind to a fine paste ,transfer this to a bowl

After 2 hours wash the rice.Drain the water completely from the rice add it to the mixie  jar,add water and grind the rice to a coarse paste . (This is my sister's tip The appam  will be soft  when  the rice is ground to a paste.)

Transfer the rice batter to a bowl.Add urad dal powder ,shredded coconu,cumin, dry ginger, and garlic paste and salt .Mix well.adjust salt , garlic,cumin,  and dry ginger according to your taste.Cover and keep it aside for half an hour.

 After 2 hours,boil  water  in a steamer.Place a steel plate in the steamer.Pour the  Pesaha appam batter into the plate .Using  the palm leaf make a cross on the middle of the  batter.Cover  and cook on high flame for 5 minutes and reduce the flame .Cook on low flame for 15 minutes.

after 20 minutes check the appam if it is cooked.

Pesaha Paal

Ingredients

• shredded coconut 2 cups
• water for making coconut milk
• (make 1 st extract of coconut milk 1 cup and 2 nd extract of coconut milk 1 cup)
• cumin seeds 1 teaspoon
• dry ginger 1 small piece
• roasted appam /idiyappam rice powder 1/4 cup

Jaggery syrup

Jaggery 100 t0 150 gm water 1 cup

 

Add water to shredded coconut  and make 1 st extract of coconut milk 1 cup and 2 nd extract of coconut milk 1 cup

  

Grind together cumin  seeds,and dry ginger . Transfer to a bowl, cover and keep it aside.

  Put roasted rice powder in a pan.Add jaggery syrup , 1st extract of coconut milk and  2nd extract of coconut milk and mix well.Keep the pan on low flame . Stir continuously.Add cumin and dry ginger powder and mix well, adjust the sweet, cumin, and dry ginger powder  according to your taste.Cook the Pesaha paal till it becomes a thick sauce. 

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