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March 23, 2013

Pesaha Appam or Indri Appam and Paal

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Region : Kerala
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Ingredients    
Rice flour - 1 cup
Urad dal (uzhunnu Parippu) - ¼ cup
Coconut grated - 1 cup
Garlic - 1 or 2 pieces
Small onions (Shallots) - 3-5
Cumin seeds (Jeerakam) - a pinch
Water - 1 1/2 cups
Salt - to taste
     
  Popular Tags:
   Dal,   Garlic,   Coconut,  






Preparation Method

Mix rice flour with enough salt. Soak Urad dal (uzhunnu parippu) for half an hour.

Grind the soaked uzhunnu parippu with shallots and garlic and enough water to form a fine paste and add it to the rice flour. 

Grind coconut and a pinch of jeerakam to form a coarse paste.

Mix everything together adding little water to form a thick batter. Add more salt if required. Keep the batter for around 3 hours.

Grease a steel plate with a little oil or ghee and pour the batter and spread it evenly. Make a cross with the Palm Leaves from Palm Sunday and place it on the middle of the batter. 

Steam the batter in an Appa Chembu or Idli Cooker for about 10-15 minutes or till done. 

 

Paal Recipe    
Jaggery (Sharkkara) - 400gm
Medium thick coconut milk (Randam Pal) - 2 cups
Thick coconut milk (Thalappal) - 1 cup
Rice powder roasted - 1/2 cup
Cumin seeds(Jeerakam)  - 1/2 tsp
Cardamom (Elakka) - 2
   

Break jaggery and boil it with some water until it melts completely. Strain it to remove any particles. 

Mix rice powder and 2 cups medium thick coconut milk into the jaggery and keep it for boiling. Stir continuously and when more than half of it is evaporated, add thick coconut milk and stir well. Powder cumin seeds and cardamom and add to the paal and cook for a few seconds. Do not bring to a boil once the thick coconut milk is added.

 
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