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Thread: Pesaha Appam and Paal

  1. #1
    Join Date
    Apr 2005

    Default Pesaha Appam and Paal

    Pesaha Appam


    1. Rice Flour – 2 cups
    2. Grated Coconut – 1 1/4 cup
    3. Uzhunnu (Urad Dal) – A handul (soaked in water for a few hours)
    4. Shallots (Kunjulli) - 5 or 6 pieces
    5. Garlic – 2 pods
    6. Cumin (Jeerakam) – 1/4 tsp
    7. Salt – to taste
    8. Water – as required

    Preparation Method

    1. Take rice flour in a big vessel and add a pinch of salt.
    2. Grind the soaked uzhunnu parippu with little water to form a fine paste and add it to the rice flour.
    3. Grind shallots and garlic to form a fine paste and add it to the rice flour.
    4. Grind coconut and 1/4 tsp jeera to form a coarse paste.
    5. Mix everything together adding little water to form a thick batter. Add more salt if required. The consistency of the batter should be slightly less than that of idli batter.
    6. Keep the batter for around 3 hours.
    7. Grease a steel plate or line it with Banana leaves and pour the batter and spread it evenly (I used Aluminum Foil for lining the vessel). Make a cross using the Palm Leaves from Palm Sunday and place it on the middle of the batter. This Appam with the cross is known as Kurishu Appam.
    8. Steam it for around 15 minutes in an AppaChembu or Idli Cooker.
    9. With the remaining batter, you can make appam in the same way without the cross.

    Pesaha Coconut Milk

    1. Coconut Milk – 3 Cups
    2. Sharkara – 1/4 kg
    3. Rice Flour – 1/4 cup
    4. Dry Ginger (Chukku) – a small piece
    5. Powdered Cardamom (Elakka) – 1/4 tsp
    6. Powdered Cumin – 1/4 tsp
    7. Black Sesame Seeds (Ellu) – 1/4 tsp

    Preparation Method

    1. Melt jaggery by boiling it slowly in around 1/2 cup of water. Filter the syrup.
    2. Take coconut milk in a saucepan. Keep it on low heat and bring it to a boil stirring continuously.
    3. Add jaggery syrup to the coconut milk and stir for a few minutes.
    4. Dissolve the rice flour in little water an add it to the above mixture so that the mixture thickens.
    5. Add the powdered spices (dry ginger, cumin and cardamom) and finally some sesame seeds.
    6. You can add small pieces of the palm leaves to the Pesaha Milk.

    Keywords: Pesaha Appam ,Pesaha Appam recipes, Pesaha Appam method, Pesaha coconut milk, Pesaha pal
    Last edited by minisoji; 03-25-2013 at 10:32 AM.

  2. #2
    Join Date
    Sep 2003

  3. #3
    Join Date
    Jan 2008
    india,kerala-god's own country


    Thanks for sharing..

  4. #4
    Join Date
    Jan 2008
    india,kerala-god's own country

    Default Kozhukkatta

    You might be wondering how kozhukatta (steamed rice dumpling with coconut & jaggery filling) is related to Easter, right? It goes like this. Back home, we make kozhukatta either on the eve or morning of Palm Sunday. I dont know why kozhukatta is made and how it is related to Palm Sunday, but its like a custom. If any of you know why kozhukatta is made during Palm Sunday, please do share your thoughts here. We usually say Osana Perunnal or Kuruthola Perunnal for Palm Sunday and since we make kozhukatta, its also known as kozhukatta perunal

    Here is the recipe for kozhukatta:

    1. Rice flour – 125 gm ( approx 1 cup)
    2. Jaggery – 100 gms
    Coconut – 3/4 cup
    Ghee – 1/2 tsp (optional)
    Crushed cardamom – 1-2
    3. Water – 1 cup (refer notes)
    4. Salt

    For the filling

    Melt the jaggery with 1/4 cup of water and strain it. Add the coconut to the filtered jaggery & mix well. Add ghee and cook till the liquid is dried up. Add crushed cardamom and remove from fire. Keep it aside.

    For the dough

    Boil one cup of water with salt. Add the boiled water to the rice flour little by little and mix it with a wooden spatula/spoon. Keep it aside for 5 minutes or till it is warm enough to handle. Knead the dough and make it into a soft ball. The consistency of the dough should be same as that of Idiyappam doughand also the dough should not be sticky.

    Make medium size balls out of the dough. Take one ball at a time and place it in your palm. Press it with the other hand and make it thin. Start folding it inwards in such a way that you get a cup shape (please refer the pic given below). Place 1-2 tsp of the filling, cover it and roll it back into a ball. Repeat the process with the rest of the dough and filling.

    Steam the kozhukattas in appachembu/steamer for 9-10 minutes on medium flame. Keep it covered for 1 more minute. Serve warm.

    Last edited by rameshxavier; 03-27-2010 at 07:19 AM.

  5. #5
    Join Date
    Apr 2005


    Thanks for sharing it. Very tasty recipes

  6. #6
    Join Date
    Nov 2009


    Pesaha Appam


    1. Rice powder – 1 cup
    2. Urad dal (uzhunnu) – cup
    3. Coconut – 1 cup, heaped
      Garlic – 1 if it is big and 2 if its small
      Small onion – 3-5
      Jeera – a pinch
    4. Water – 1 – 1 1/2 cups

    Soak urad dal for 2 hours and grind it into a smooth paste by adding little water. Grind coconut with garlic, small onion and jeera with little water, until everything is combined well. Add salt & keep the water to boil, when bubbles start appearing add rice powder, little by little (vattikuzhakkuka) , making sure its not watery. The dough should be soft. Add urad dal paste and coconut paste. Combine everything well. The consistency of batter should be same as that of Idli batter. Transfer the batter to a well greased steaming tin. Place the cross made with palm leaves on the middle of the batter. Cover the tin with aluminium foil. Steam in appachembu/steamer for 18 – 23 minutes. Let it cool for sometime and then transfer to a serving dish. Use the same flame till the end, ie if you are using medium flame, cook on medium flame through out.
    Notes: I generally use the smallest burner in the stove to steam the appam. If you find it difficult to transfer the appam from steaming dish, place the steaming dish in cold water for sometime and then transfer the appam to a serving plate. I use Nirapara appam & Idiyappam podi to make Indri appam.

    Paal Recipe

    1. Jaggery – 400gm
    2. Medium thick coconut milk – 3 cup
    3. Thick coconut milk – 1 cup

    Melt jaggery with a little water. When it is completely melted, strain it. Add 3 cups medium thick coconut milk and stir continuously and when more than half of it is evaporated, add thick coconut milk and stir well. Do not boil once the thick coconut milk is added. For thickening the paal, take 1 or 2 tbsp rice powder and mix it with hot water and add to paal and cook for a few minutes.

    Keywords: how to make pesaha appam, paal-new,pesaha appam recipe,kurishappam

  7. #7
    Join Date
    Apr 2005

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