Pesaha Appam (INRI Appam) & Paalukurukku

Monte Thursday appam and paal

Pesaha Appam (INRI Appam) & Paalukurukku

Monte Thursday appam and paal

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By R R

Published On: 06 Apr 2009

Rating: 4
8 Votes, 3 Reviews
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40 Minutes
Served : 4
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Pesaha Appam (INRI Appam) & Paalukurukku Pesaha Appam (INRI Appam) & Paalukurukku By R R Pesaha Appam (INRI Appam) & Paalukurukku Published: Monte Thursday appam and paal 4 stars based on 3 reviews Total time: Yield: 4 servings Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients:
Pesaha Appam:
Rice flour : 2 cups
Urad dal : 1/2 cup
(soaked 2 hrs in water)
Grated coconut : 1 cup
Salt : 1/2 tsp or as reqd
Shallots(kunjulli): 3 nos
Paalukurukku :
Roasted rice powder : 1 cup
Sarkkara (molasses) : 1 cup
Cardamom
Coconut milk : 1 can
(can also use fresh coconut milk)
Directions:
1. Pesaha Appam: 2. Grind urad dal well and add to rice flour. 3. Grind coconut well with kunjulli and add this also to the flour. 4. Mix well with water to idli consistency and add salt.

4)Keep only for 1/2 hour to ferment.
:-To remind of Pesaha. 5. Grease preferably steel plates of medium round shape. 6. Pour batter in one,and make a cross of palm leaf obtained on palm sunday on it. 7. Steam till well done. 8. Make all other appams same way but with no cross. 9. Paalukurukku: 10. Sarkkara urukkuka(molasses syrup)
Take molasses and put the in a saucepan. 11. Add some water and heat well. 12. While boiling,a lather forms, this should be cleaned away. 13. Add cumin and chukku(dried ginger). 14. Seive this through a strainer and you can see lot of stones and dirt in it. 15. The remaining liquid molasses can be kept in a container in the fridge for vey long time.

7)Take a heavy bottomed saucepan and add rice flour. 16. Add molasses syrup,add coconut milk and stir well with no lumps, add water if necessary. 17. Start to heat this mixture in medium heat. 18. Stir continuously. 19. As the sauce thickens(takes some time) add powdered cardamom,add palm leaf pieces and bring to a boil. 20. Take off the stove before it thickens too much. 21. :- Serve hot!!

Directions

Step 1

Pesaha Appam:

Step 2

Grind urad dal well and add to rice flour.

Step 3

Grind coconut well with kunjulli and add this also to the flour.

Step 4

Mix well with water to idli consistency and add salt.

4)Keep only for 1/2 hour to ferment.
:-To remind of Pesaha.

Step 5

Grease preferably steel plates of medium round shape.

Step 6

Pour batter in one,and make a cross of palm leaf obtained on palm sunday on it.

Step 7

Steam till well done.

Step 8

Make all other appams same way but with no cross.

Step 9

Paalukurukku:

Step 10

Sarkkara urukkuka(molasses syrup)
Take molasses and put the in a saucepan.

Step 11

Add some water and heat well.

Step 12

While boiling,a lather forms, this should be cleaned away.

Step 13

Add cumin and chukku(dried ginger).

Step 14

Seive this through a strainer and you can see lot of stones and dirt in it.

Step 15

The remaining liquid molasses can be kept in a container in the fridge for vey long time.

7)Take a heavy bottomed saucepan and add rice flour.

Step 16

Add molasses syrup,add coconut milk and stir well with no lumps, add water if necessary.

Step 17

Start to heat this mixture in medium heat.

Step 18

Stir continuously.

Step 19

As the sauce thickens(takes some time) add powdered cardamom,add palm leaf pieces and bring to a boil.

Step 20

Take off the stove before it thickens too much.

Step 21

:- Serve hot!!

user
Reply
Asha

For pesaha appam we are using garlic and cumin seeds instead of kunjully. You can try with coconut milk also.

user
Reply
babitha

Add garlic pods instead kunjulli..

user
Reply
Shiba

Is cumin seeds and garlic not added to pesaha appam??

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