Pesaha Appam and Paal

Pesaha Appam and Paal is a very traditional dish makes in all Christian families in Kerala .

On Holy Thursday or Maundy Thursday Kerala Christians make Appam/Bread at home . After coming from Church, the elder person at home will say the Prayers and slice Appam/Bread and share with other members in the family.

Pesaha Appam or bread is usually served  with a Paal or syrup made with Jaggery and  Coconut Milk.

Ingredients needed to make Pesaha Appam and Paal:

1st Step making Appam:

1cup Rice Flour
1/2cup Urad Dal
1cup Grated Coconut
4 Shallot
2 cloves of Garlic
1/4tsp Cumin Seeds
Salt

Method :

Soak Urad Dal in water for about 2hrs.
Grind Dal into fine/smooth paste.
Transfer grind Dal and Rice Flour into a big pan.
Grind Coconut, Shallots, Garlic and Cumin into a course paste.
Mix everything together and add Salt.
Batter should have the consistency of an Idly Batter.
If needed add Coconut Milk to thin batter.
Keep batter for 2hrs.
Do not allow  batter to ferment.
Pour  batter onto a greased pan and using Palm Leaf  make a Cross on the middle.
Steam Appam for about 15min in an Idly pan or Pressure Cooker.
Allow Appam to cool down.

Serve Pesaha Appam with Paal.

 Ingredients needed to make Paal or Syrup :

3cup Coconut Milk
1-1 1/2 cup melted Jaggery
1/4cup Rice Flour
1/2tsp each Dried Ginger Powder, Cumin and Cardamom Powder

Method :

In a pan boil Coconut Milk and melted Jaggery together.
Mix Rice flour with some water to form a smooth paste.
Add  Rice flour paste to the Coconut Milk to thicken the Syrup.
Turn off the flame and sprinkle the spices.
Allow Paal/Syrup to cool down.
Serve with Pesaha Appam or Bread.

My recipe for Pesaha Appam and Pal got twiced featured in Manorama Online on 2016 and again in 2017.