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Monte Thursday appam and paal
Published On: 06 Apr 2009
tamil: Arisimaavu / Arisipodi
hindi: Chawal Ka Aatta
Marathi: Tandool Cha Pith
for more details, click the name of the ingredient
Bengali: Laban / Noone
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Grind urad dal well and add to rice flour.
Grind coconut well with kunjulli and add this also to the flour.
Mix well with water to idli consistency and add salt. 4)Keep only for 1/2 hour to ferment.:-To remind of Pesaha.
Grease preferably steel plates of medium round shape.
Pour batter in one,and make a cross of palm leaf obtained on palm sunday on it.
Steam till well done.
Make all other appams same way but with no cross.
Sarkkara urukkuka(molasses syrup)Take molasses and put the in a saucepan.
Add some water and heat well.
While boiling,a lather forms, this should be cleaned away.
Add cumin and chukku(dried ginger).
Seive this through a strainer and you can see lot of stones and dirt in it.
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.
Add molasses syrup,add coconut milk and stir well with no lumps, add water if necessary.
Start to heat this mixture in medium heat.
As the sauce thickens(takes some time) add powdered cardamom,add palm leaf pieces and bring to a boil.
Take off the stove before it thickens too much.
:- Serve hot!!
For pesaha appam we are using garlic and cumin seeds instead of kunjully. You can try with coconut milk also.
Add garlic pods instead kunjulli..
Is cumin seeds and garlic not added to pesaha appam??
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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