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March 27, 2013

Pesaha appam or Ulli appam and Paal

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Region : Kerala
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Ingredients    
Rice flour - 1cup
Urad dal (Uzhunnu parippu) - ¼ cup
Coconut grated - 1cup
Garlic - 1 or 2 pieces
Small onions (Shallots) - 3-5
Cumin seeds (Jeerakam) - a pinch
Water - 1 ½ cup
Salt - to taste
Oil - 2-3 tbsp
Chopped small onions - 1 ½ cup
Coconut slices - ¼ coconut
     
  Popular Tags:
   Ulli,   Onion,   Appam,  





Cooking Method

By the time heat some oil in a pan. Roast small onions and sliced coconut till they turn to golden brown. Mix this with the batter. Heat a pan and drizzle some oil on it. Spread the batter in the pan. Fry both sides of the appam. Take it out of the pan when it is cooked well.

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.

Make traditional Pesaha appam and paal, and observe Pesaha on Maundy Thursday.


 
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