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.
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.
- Link for Pesaha Paal https://mareenasrecipecollections.com/pesaha-paal-recipe/