DISH NAME : PESAHA/ INDRI APPAM AND PESAHA PAAL(STEAMED LENTIL CAKE FOR MAUNDY THURSDAY)

Preparation Time : 20 minutes + soaking time

Cooking Time : 30 minutes

Description

Pesaha Appam is the unleavened bread made by the Saint Thomas Christians ( Syrian Christians) of Kerala, India on Maundy thursday.This bread is cut by the eldest member (preferably male) of the family and served with pesaha paal(jaggery sweetened coconut milk) Pesaha appam is made from rice batter with the addition of a little black gram dal. This is not fermented. No salt is also added to the batter.

Note

1) Here raw rice (white) is used. You can substitute rice with 1 cup rice flour. In that case, add approximately 1 cup boiling water to rice flour and keep aside in the morning. Then add ground ingredients and mix well and proceed.
2) To make the paal thicker fast, mix 1 tbsp. of fine rice flour in coconut milk and add to the boiling 2nd extract coconut milk-jaggery mix.
3) The steamer shoul have enough water to cook both appams,but at the same time if there is lots of water, it may enter the appam tin while boiling.
4) Both appam and paal will keep for 2 days in fridge.

Method

To make appam:-
1) Soak rice the previous night.
2) Soak black gram dal 2 hours before grinding.
3) Next day , before making appam, grind rice with approximately 1 1/4 cup water to form a smooth batter.
4) To the ground rice, add black gram dal, coconut, shallots, garlic and cumin. grind to a fine batter. Adjust water at this stage. batter shoul be thick like idli batter.
5) Transfer half the batter to a well greased about 7 inch diameter pan.
6) Place a cross made with coconut palm leaf. You may cover the pan with aluminium foil.
7) Boil a steamer with water on medium flame. Keep the pan and steam for about 20 to 25 minutes. Check if cooked with a skewer. The skewer should come out clean.
8) After it is cooled, remove to a serving dish.

To make pesha paal:-
1) Melt jaggery with 1/4 cup water. Strain for impurities.
2) Mix rice flour with about 1 cup 2nd extract coconut milk, without any lumps. Then mix it with the whole of 2nd extract coconut milk.
3) Boil jaggery with 2nd extract coconut milk till it becomes thick. Stir frequently or lumps may form.
4) Then add cardamom and dry ginger powder .
4) Remove from fire.
5) Add 1st extract coconut milk.
6) Place a coconut palm leaf cross on top.

Serving Suggestions

Serve at room temperature.