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Pesaha Appam/Inriyappam/Indriyappam

 

It’s Maundy Thursday today. Traditionally, Pesaha appam/ Inriyappam and paal are made in Kerala Christian households during this day. Ideally the appam is decorated with a cross made out of the Palm leaves used on Palm Sunday. I have seen that the proportion and ingredients vary from person to person. The recipe that I followed is that of my mother. This appam is slightly hard as we do not ferment the batter. Please click here for Pesaha Paal recipe.

Pesaha Appam/Inriyappam/Indriyappam

Traditionally, Pesaha appam/ Inriyappam and paal are made in Kerala Christian households during Maundy Thursday. Ideally the appam is decorated with a cross made out of the Palm leaves used on Palm Sunday. I have seen that the proportion and ingredients vary from person to person.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course breads
Cuisine kerala
Servings 4 helping

Ingredients
  

  • 1 cup Rice flour
  • 1/3 cup Split black Lentil (white urad daal)
  • 4 cloves Garlic sliced
  • 1/4 teaspoon Cumin seeds
  • to taste Salt
  • 1 - 1/4 cups Water (or more)

Instructions
 

  • Fry the lentils on low heat till light brown in colour.
  • Allow to cool.
  • Grind the lentil with sliced garlic and cumin seeds, to a fine powder.
  • Take the rice flour in a bowl.
  • Tip in the ground lentil powder.
  • Add salt.
  • Add little water at a time and combine the mixture to form a smooth, lumpfree batter. The consistency of the batter should be similar to Idli batter.
  • Grease a steaming plate.
  • Pour the batter into the plate.
  • Steam on low heat for 20 minutes or till the batter is cooked through.
  • Allow to cool.
  • Remove the appam from the plate.
  • Serve with Paal.
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