Have you come across this situation… What if you could eat one of the food items you like very much only once in a year? It's difficult to even imagine such a thing in this era of instant gratification, right? Well, this particular recipe belongs to that category. You can make this only once a year on Maundy Thursday, in remembrance of Passover. You can read more about it's significance here.
As a child, I always used to wonder why these grownups were making so much fuss about cooking this? I mean, the preparation of this Appam and Paal is taken very seriously, at least at my place. It's usually done by the eldest female member of the family. The mood in the kitchen would be completely different from normal days. The Appam and Paal is prepared with extra care and caution. The preparation would start around noon time and once the batter is ready, a small prayer is said while placing the Cross on the batter. By evening time, the whole family comes together for prayer and cutting the Appam.
On a regular basis I like my space in the kitchen. I like to move things in my own pace and everything remains where I keep it, yep I'm a bit of control freak when it comes to my space ;) Ok, what I was trying to say is, how-much- ever I like my space in the kitchen, every year when I make this by myself, standing alone in the quietness of my kitchen, I cannot help but wish, there is total chaos in my kitchen with people and dishes all over the place! Strange isnt it, how emotions can affect your normal self?
Though I'm making it since 2005, every year without fail, I'd be calling my Amma and Tesschechy (my aunt), at least 10 times while making this. I've become one of those fussy grownups! By trying to be extra cautious I become extra clumsy :( I tend to have ‘n' number of doubts every year, may be because it's made only once in a year or may be because I'm weighed down by its importance, sigh!
So, last year I thought enough is enough and decided to write down each and every detail about it and also take step by step pictures. I wanted to share with you the step by step pictures and the updated recipe. The qty of the ingredients remains the same. There is a small change in the method. However I've kept the old post too, if in case you're used to that recipe :)
Again, even if all the details are in place, I'm sure I'll be calling or What's – apping Amma this year too, you know just to make sure that I'm not alone in the kitchen on this day :) After all, no man is an island!
You can see video recipe for Pesaha Appam below:
Here you go with the step by step pictures…
Combine salt and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together. Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough…
Drain the soaked ural dal and grind it into a smooth paste by adding 1/4 cup plus 2 tbspn water…
Grind coconut with garlic, small onion and jeera with 1/2 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 (I use coconut oil for greasing the tin) steaming tin. Place the cross made with palm leaves on the middle of the batter. Steam in appachembu/steamer for 25-35 minutes…
Melt jaggery with a little 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…
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…
Ingredients
For Pesaha Appam
- 1 cup Rice powder
- 1/4 cup Urad dal (Uzhunnu)
- 1 cup Grated Coconut (heaped)
- Garlic – 1 if it is big and 2 if its small
- 3-5 Small onion / Pearl onion
- a pinch Jeera / Cumin
- 1 - 1.5 cups Water
For Paal
- 400 gms Jaggery
- 3 cups Medium thick coconut milk
- 1 cup Thick coconut milk
Instructions
- To Make Appam:
- Soak urad dal for 2 hours.
- Combine salt and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together. Using your hands (be careful the dough can be very hot), 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 1/4 cup plus 2 tbspn water. Grind coconut with garlic, small onion and jeera with 1/2 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 (I use coconut oil for greasing the tin) steaming tin. Place the cross made with palm leaves on the middle of the batter. Cover the tin with aluminium foil (optional).
- Let the water boil in steamer / appachembu. Steam in appachembu/steamer for 25-35 minutes (refer notes). 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.
- To Make Paal:
- Melt jaggery with 1/2 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.
Notes
If the batter is lumpy after adding coconut and urad dal paste, run it in mixie for a few seconds. My appam gets cooked in 30-35 mins @ high flame. I use a 7 inch aluminium baking tin for the above qty.
The Paal tends to thicken a bit while resting, so adjust the consistency accordingly. You can add crushed cardamom (2) to Paal if you like . The left over can be stored in fridge for 2 days.
I have always used this recipe for pesaha appam and it has come out perfectly all the time. Thank you so much Maria for the detailed recipe and pictures. Helps me a lot ??
Hi Mebi,
You are welcome and I’m really happy to know that MM is a part of your Pesaha traditions! Thanks a lot for leaving a comment here.
Cheers
Maria
Hi.
For how long do we soak urad dal.
Hi Mary,
It’s mentioned in the recipe to soak urad dal for two hours.
This much years I used roasted flour straight to the urad dal and coconut mix and jeera. .. it was so good, yesterday happened to see this recipe, and saw the roasted flour in boiled water and knead… I did that stupidity… and it was full of lumps… and the whole flour we have to grind In mixie.. to make the batter smooth.
Hi Mariya,
I’m following the recipe that I shared for the past 17 years and it works for me. I’m sorry to hear that you had difficulty with that.
Hi Maria,
Can you please tell me exactly how much coconut powder to be used to make thin coconut milk and thick coconut milk. Thanks in advance.
Hi Nimmy,
Here’s my general guideline to make coconut milk with coconut milk powder:
1 cup thick milk – add 3 tbsp coconut milk powder to 1 cup warm water
1 cup medium thick – 2 tbsp coconut milk powder to 1 cup warm water
1 cup think milk – 1 tbsp coconut milk powder to 1 cup warm water.
However I keep adding more or less to suit my requirements.
Hai Maria
Was making ur paal for many years…but never tried the appam. Yesterday tried the appam n came out perfect..everyone liked it..thanks alot
Kalathappam receipe for maundy thursday
Hi Maria,
For pesaha pal, can we use frozen coconut or coconut milk powder. What will be the best? I just have these two options left.
Hi Nimmy,
I always make Paal with coconut milk powder. in fact, I use coconut milk powder for all my cooking :)
Cheers
Maria
Hi Maria – Thank you for this wonderful recipe! May I ask what brand of Coconut milk powder do you use?
Hi Dhanya,
You are welcome :) I use Maggi coconut powder for all my cooking.
How much salt do you mix with the rice flour?
Hi Manju,
I add around 1 – 1.5 tsp salt. Start with 1 tsp and add more, if required.
Cheers
Maria
Till how long should we keep the dough covered? I mean when should I mix year paste to the dough
Hi Keerthi,
Really sorry for the delayed reply. About your query, the dough has to be kept covered until you get the urad dal paste and coconut mixture ready.
Cheers
Maria
Thank you so much. It was perfect,I gave this recipe to my grandmother.Have a good easter,have a good one.
Thanks Jessica :) I hope you too had a great Easter…
Cheers
Maria
dear maria’
appam and pall came out wonderfull.thanks god for the best recepie
Thank you so much Medona :) Happy to hear that Appam and Paal came out well for you.
Cheers
Maria
Thanks a tonne Maria Chechi. You came in as an angel. I moved in to Dubai and this time the duty of preparing the appam and paal was on my shoulders… U r God send. God bless u and may u have a blessed Easter.
Garlic – Is it one clove or an entire bulb
.
Hi Deepak,
You are welcome :) Thank you so much for your wishes!
It’s just one clove of garlic. Wish you too a Blessed Easter in advance!
Cheers
Maria
After 5 years, all set to make the next Indriappam
All the best :)
Hi Ramya,
Thank you so much for your Easter wishes. Hope you too had a great Easter!
I’m glad that Pesaha Appam n Paal came out well for you, thanks :)
Thanks a lot for sharing your feedback here, appreciate it very much :)
Cheers
Maria
You are welcome Shiny :)
You are welcome Cathy :) Hope you got to make this and it came out well for you.
Thanks for your Easter Wishes. Hope you too had a Wonderful Easter.
Take care,
Maria
Hi Alby,
Thank you so much for leaving a comment here. I’m glad that you are a regular visitor here.
Hope you tried the appam and it came out well for you.
Cheers
Maria
Dear Maria chechi
Appam and Paal came out really well. And ur Kozhukatta recipe too. Thanks for the timely help.
Stay Blessed :)
Hi Agnes,
Thank you so much :) I’m really happy to know that the recipes worked out well for you.
Cheers
Maria