Pesaha Appam/Indiri Appam and Pesaha Paal

Pesaha Appam /Indri appam and Paal is prepared during the Maundy Thursday by Kerala Christians. It is Prepared once in a year. Pesaha Appam is the unleavened Passover bread made by the Saint Thomas Christians of Kerala, India to be served on Passover night. It is served on Passover night of Maundy Thursday. The whole preparation is to be done in a prayerful mood, ie it has to be taken very seriously.

For Pesaha Appam
Rice powder – 1 cup
Urad dal  – ¼ cup
Coconut – 1 cup
Garlic – 1-2
Small onion – 3-5
Jeera – a pinch
Water – 1 – 1½ cups
For Paal
Jaggery – 400gm
Medium thick coconut milk – 3 cup
Thick coconut milk – 1 cup
For Pesaha Appam:
  • Soak urad dal for 2 hours.
  • Combine salt and roasted rice flour. Add boiling water gradually and using a  spatula mix the dough. Add water till the dough comes together. Using your hands , knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also. Cover the dough with a wet cloth.
  • Drain the soaked ural dal and grind it into a smooth paste by adding ¼ cup plus 2 tbsp water. Grind coconut with garlic, small onion and jeera with ½ cup water, until everything is combined well.
  • Add urad dal paste and coconut paste to the dough. Combine everything well. The consistency of batter should be same as that of Idli batter.
  • Transfer the batter to a well greased steaming tin. Place the cross made with coconut leaves on the middle of the batter. Cover the tin with aluminium foil (optional).
  • Let the water boil in steamer . Steam in steamer for 25-35 minutes. Let it cool for sometime and then transfer to a serving dish. Use the same flame till the end, ie if you are using medium flame, cook on medium flame through out.

For Pesaha Paal:

  • Melt jaggery with ½ cup water. When it is completely melted, strain it. Add 3 cups medium thick coconut milk and stir continuously and when more than half of it is evaporated, add thick coconut milk and stir well.
  • Do not boil once the thick coconut milk is added. For thickening the paal, take 1 or 2 tbsp rice powder and mix it with hot water and add to paal and cook for a few minutes.
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