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.
Urad(Uzhunnu)(soaked overnight in water, Whole) - 1cup
Grated Coconut - 1 1/2cups
Salt - 1/2tsp
Red or small onion(blended, Kunjulli) - 1no
Molasses(depends on the sweetness you need, Sharkkara) - 400gm
Rice flour - 4cups
Coconut milk - 1can
milk from 1 fresh coconut is better -
Cardamom(powdered, Elakka) - 5nos
Votes: 15 Rating: 5 You:
Rate this recipe!
For making appam:-
Grind together rice flour, uzhunnu, coconut and salt to get a batter, the consistency of that of idli batter.
Grease preferably steel plates of medium round shapes.
Pour batter in one and make a cross of palm leaf obtained on palm sunday on it.
Steam till well done.
:- Test with a toothpick.
Make all other appams the same way but with no cross.
:- Dhokla Stand is very good for this.
For making sauce:-
Place molasses in a saucepan.
Add some water and heat well.
Allow it to boil. While boiling, a lather forms.
Strain the above liquid molasses.
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.
:- Make sure no lumps are formed.
:- 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.