Pesaha Appam

by RomyJoy
Pesaha Appam
Traditionally, in Christian households, Pesaha Appam or Inriyappam is prepared on Maundy Thursday. The cake is seen decorated with palm leaves signifying a cross sign. The exact measure of ingredients is not observed but can vary for individual tastes. Maundy Thursday commemorates the washing of the disciples feet and the Last Supper of Christ with His disciples, Maundy Thursday is followed by Good Friday, the Crucifixion of Jesus Christ. You can explore a well detailed Pesaha Appam recipe here.
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Pesaha Appam
Votes: 15
Rating: 5
You:
Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
For Appam:-
  • Rice flour - 2 cups
  • Urad(Uzhunnu)(soaked overnight in water, Whole) - 1 cup
  • Grated Coconut - 1 1/2 cups
  • Salt - 1/2 tsp
  • Red or small onion(blended, Kunjulli) - 1 no
For Sauce:-
  • Molasses(depends on the sweetness you need, Sharkkara) - 400 gm
  • Rice flour - 4 cups
  • Coconut milk - 1 can
  • or -
  • milk from 1 fresh coconut is better -
  • Cardamom(powdered, Elakka) - 5 nos
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
For Appam:-
  • Rice flour - 2 cups
  • Urad(Uzhunnu)(soaked overnight in water, Whole) - 1 cup
  • Grated Coconut - 1 1/2 cups
  • Salt - 1/2 tsp
  • Red or small onion(blended, Kunjulli) - 1 no
For Sauce:-
  • Molasses(depends on the sweetness you need, Sharkkara) - 400 gm
  • Rice flour - 4 cups
  • Coconut milk - 1 can
  • or -
  • milk from 1 fresh coconut is better -
  • Cardamom(powdered, Elakka) - 5 nos
Votes: 15
Rating: 5
You:
Rate this recipe!
Instructions
  1. For making appam:- Grind together rice flour, uzhunnu, coconut and salt to get a batter, the consistency of that of idli batter.
  2. Grease preferably steel plates of medium round shapes.
  3. Pour batter in one and make a cross of palm leaf obtained on palm sunday on it.
  4. Steam till well done.
  5. :- Test with a toothpick.
  6. Make all other appams the same way but with no cross.
  7. :- Dhokla Stand is very good for this.
  8. For making sauce:- Place molasses in a saucepan.
  9. Add some water and heat well.
  10. Allow it to boil. While boiling, a lather forms.
  11. Strain the above liquid molasses.
  12. Mix together coconut milk and rice flour with cardamom powder and pour the mixture into melted molasses and stir continuously, till it becomes a thick sauce.
  13. :- Make sure no lumps are formed.
  14. :- As the tradition goes, the head of the family cuts the appam and gives it to other members, oldest to youngest respectively, after dipping in Sauce. This is done in great reverence and in a pious atmosphere.
Recipe Notes

You can explore an easy dish here Appam with Rice Flakes. You can also visit this link Rice Upma

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12 comments

curryadmin
MZ March 18, 2008 - 12:00 am

usually I dont soak the Urad dal.I dry roast this in low flame and grind it not very fine.Then I mix it with the coarsely grind rice.Then I will fry the kunjulli,curry leaves in oil and then mix it with the flour.
Garlic-jeera paste also enhances the flavour.

Reply
curryadmin
G B April 8, 2009 - 4:48 am

I was also searching for a recipe for Pesaha Appam. Thanks a lot for posting this recipe. I am going to try it tomorrow. My mother used to blend the appam flour with vellulli instead of kunjulli. I think this will give a different flavor.

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curryadmin
TINA March 27, 2013 - 10:22 am

Think this one is going to help me out in this Pesaha even though I prefer a garlic smell in it. Anyway thanks a lot….Happy Easter!!

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curryadmin
Regina April 5, 2007 - 12:00 am

At my home we do not use urad in this recipe For those in US Idly rice is a good option to soak and grind. Baking gives a real good taste and serve with Rava kachi.

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curryadmin
priscilla April 4, 2007 - 12:00 am

hi, Before i cud try the recipe out i`m thanking u for sharing it with us. i was unaware how to make this and thanks to u i do wanna keep up the tradition. In Australia, nobody`s got the time to make them but i wanna retain the memories so will be definitely making it.Do keep up the good work!

regards, priscilla.

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curryadmin
Rose Paul April 2, 2007 - 12:00 am

I am yet to try this before I can rate this recipe. However thankyou very much for posting it on the site. I wasnt aware of this practice till my marriage. This year I have decided to prepare appam and have this at home. It is indeed nice of you to share the same with all of us.

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curryadmin
rinta November 14, 2006 - 12:00 am

here in america no one has time to make this sacred appam and paal. next year im going to do it for all our families here.thanx a million. come with more recipes,

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curryadmin
rachel April 13, 2006 - 12:00 am

thanks for the recipe of the sauce…. back in india we call this pesaha paal. I love this…. brings back old memories. I think this paal is made in only some parts of kerala. Most people make only the appam. Thanks again.

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curryadmin
sk April 4, 2012 - 5:49 am

Hi, I used to bake them in the oven, since my family loves the baked version for baking. You need little more water as in a cake batter. Add lots of oil in the bottom and top, cook till it is well done and outsides are crunchy. Do not put fried onions in the top or bottom, since it can get burned in baking. Cut when warm, if you want in shapes. I make this in bulk for our church in mondi-thursday and everybody loves it.

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curryadmin
Mony Anup April 9, 2009 - 11:05 am

I am so thankful to you on this Maundy thusday. In spur of the moment i decided to do the appam and your recipie was so helpful. Thank you!!!!!!!

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curryadmin
Gincy April 6, 2009 - 10:46 am

This is the perfect recipe for Pesaha Appam. Thank you so much for this recipe. It really helped a lot to make the appam for Pesaha. Thank you once again

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curryadmin
preetha Joseph March 31, 2010 - 4:47 pm

Thank you so much for sharing this tradition with us. I used your recipe last year and it turned out good. Will be making again this year.Thank you.

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