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 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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