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Pesaha Appam

Description	Pesaha Appam (Maundy Thursday Bread without Yeast) Add to favorites
Cuisine Style	Kerala Cuisine
Recipe by	Romy Joy (Click Here to view more recipes from Romy Joy )
Servings	6 Adult(s)
Rating
Comments	This is a bread by Kerala catholics on Maundy Thursday and would be cut by the head of the family and dipped in the sauce and given to the rest of the family.


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Ingredients for Pesaha Appam Recipe

For Appam:-
Rice flour - 2 cups
Urad(Whole)(Uzhunnu) - 1 cup
(soaked overnight in water)
Grated coconut - 1 1/2 cups
Salt - 1/2 tsp or as reqd
Red or small onion(Kunjulli) - 1 no
(blended)

For Sauce:-
Molasses(Sharkkara) - 400 gm(depends on the sweetness you need)
Rice flour - 4 - 5 tbsp
Coconut milk - 1 can
or
milk from 1 fresh coconut is better
Cardamom(Elakka) - 5 nos
(powdered)





Preparation Method of Pesaha Appam Recipe
For making appam:- 1)Grind together rice flour, uzhunnu, coconut and salt to get a batter, the consistency of that of idli batter. 2)Grease preferably steel plates of medium round shape. 3)Pour batter in one and make a cross of palm leaf obtained on palm sunday on it. 4)Steam till well done. :- Test with a toothpick. 5)Make all other appams the same way but with no cross. :- Dhokla Stand is very good for this. For making sauce:- 1)Place molasses in a saucepan. 2)Add some water and heat well. 3)Allow it to boil. While boiling, a lather forms. 4)Strain the above liquid molasses. 5)Mix together coconut milk and rice flour with cardamom powder and pour the mixture into melted molasses and stir continuously, till it becomes a thick sauce. :- Make sure no lumps are formed. :- As the tradition goes, the head of the family cuts the appam and gives it to other members, oldest to youngest respectively, after dipping in Sauce. This is done in great reverence and in a pious atmosphere.

Comments by Visitors

Name	preetha Joseph
Rating
Comments	Thank you so much for sharing this tradition with us. I used your recipe last year and it turned out good. Will be making again this year.Thank you.
Name	Mony Anup
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Comments	I am so thankful to you on this Maundy thusday. In spur of the moment i decided to do the appam and your recipie was so helpful. Thank you!!!!!!!
Name	G B
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Comments	I was also searching for a recipe for Pesaha Appam. Thanks a lot for posting this recipe. I am going to try it tomorrow. My mother used to blend the appam flour with vellulli instead of kunjulli. I think this will give a different flavor.
Name	Gincy
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Comments	This is the perfect recipe for Pesaha Appam. Thank you so much for this recipe. It really helped a lot to make the appam for Pesaha. Thank you once again
Name	newton
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Comments	sorry..i tried..it didnt work....i think you need to decrease the amount of urad dal
Name	MZ
Rating
Comments	usually I dont soak the Urad dal.I dry roast this in low flame and grind it not very fine.Then I mix it with the coarsely grind rice.Then I will fry the kunjulli,curry leaves in oil and then mix it with the flour. Garlic-jeera paste also enhances the flavour.
Name	Regina
Rating
Comments	At my home we do not use urad in this recipe For those in US Idly rice is a good option to soak and grind. Baking gives a real good taste and serve with Rava kachi.
Name	priscilla
Rating
Comments	hi, Before i cud try the recipe out i`m thanking u for sharing it with us. i was unaware how to make this and thanks to u i do wanna keep up the tradition. In Australia, nobody`s got the time to make them but i wanna retain the memories so will be definitely making it.Do keep up the good work! regards, priscilla.
Name	Rose Paul
Rating
Comments	I am yet to try this before I can rate this recipe. However thankyou very much for posting it on the site. I wasnt aware of this practice till my marriage. This year I have decided to prepare appam and have this at home. It is indeed nice of you to share the same with all of us.
Name	rinta
Rating
Comments	here in america no one has time to make this sacred appam and paal. next year im going to do it for all our families here.thanx a million. come with more recipes,
Name	rachel
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Comments	thanks for the recipe of the sauce.... back in india we call this pesaha paal. I love this.... brings back old memories. I think this paal is made in only some parts of kerala. Most people make only the appam. Thanks again.

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Ingredients for Pesaha Appam Recipe

Preparation Method of Pesaha Appam Recipe