Pesaha Appam

Pesaha Appam

Pesaha Appam

Traditionally, in Christian households, Pesaha Appam or Inriyappam is prepared on Maundy Thursday. The cake is seen decorated with palm leaves signifying a cross sign. The exact measure of ingredients is not observed but can vary for individual tastes. Maundy Thursday commemorates the washing of the disciples feet and the Last Supper of Christ with His disciples, Maundy Thursday is followed by Good Friday, the Crucifixion of Jesus Christ. You can explore a well detailed Pesaha Appam recipe here.
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 6 people


For Appam:-

  • 2 cups Rice flour
  • 1 cup Urad(Uzhunnu) soaked overnight in water, Whole
  • 1 1/2 cups Grated Coconut
  • 1/2 tsp Salt
  • 1 no Red or small onion blended, Kunjulli

For Sauce:-

  • 400 gm Molasses depends on the sweetness you need, Sharkkara
  • 4 cups Rice flour
  • 1 can Coconut milk
  • or
  • milk from 1 fresh coconut is better
  • 5 nos Cardamom powdered, Elakka


  • For making appam:- Grind together rice flour, uzhunnu, coconut and salt to get a batter, the consistency of that of idli batter.
  • Grease preferably steel plates of medium round shapes.
  • Pour batter in one and make a cross of palm leaf obtained on palm sunday on it.
  • Steam till well done.
  • :- Test with a toothpick.
  • Make all other appams the same way but with no cross.
  • :- Dhokla Stand is very good for this.
  • For making sauce:- Place molasses in a saucepan.
  • Add some water and heat well.
  • Allow it to boil. While boiling, a lather forms.
  • Strain the above liquid molasses.
  • 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.


You can explore an easy dish here Appam with Rice Flakes. You can also visit this link Rice Upma
Tried this recipe?Let us know how it was!

Response (12)
  1. M
    MZ March 18, 2008

    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.

  2. G
    G B April 8, 2009

    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.

  3. T
    TINA March 27, 2013

    Think this one is going to help me out in this Pesaha even though I prefer a garlic smell in it. Anyway thanks a lot….Happy Easter!!

  4. R
    Regina April 5, 2007

    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.

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