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Indariyappam for Last supper on Maundy Thursday
Published On: 09 Apr 2006
tamil: Arisimaavu / Arisipodi
hindi: Chawal Ka Aatta
Marathi: Tandool Cha Pith
for more details, click the name of the ingredient
Grind together the coconut and garlic to a smooth paste and keep aside.
Grind the urad dal.
Mix both the pastes together.
Add the roasted rice flour with a bit of salt to the pastes and mix well with little water to make it a stiff batter.
Grease a cake dish or a round bottomed vessel with a little butter or ghee.
Pour the batter into it up to the halfway mark.
Make a small cross with the hosanna¦s palm leaf and keep in the middle.
Keep the vessel in an idli steamer and cook for 20 mins.
Take it out from the steamer and loosen the sides with a knife.
:- Do not poke with anything to check if the appam is cooked.
thank u very much.actually i havn`t even got the clue ,how to make kurushappam..........this was very helpful and made very easy.
it turned out supper like mom made...thanks
Thanx for the recipe
Can you tell us how to make the "Paal" (coconut milk&jaggery) which is usually consumed with indriyappam?
super.... turns out delicious
I made it. It is very nice and excellent. This receipy is very much helped to the Indians especially Keralites who were living in abroad. Because these types of ancient receipies are not known to the new generations. Thanks to Mrs. Betty Thaju Srambical. We are anxiously wating for more receipies like this from Mrs. Betty and wishes all the best to her.
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