Foodie Delights Bangalore – Life n Spice: Pesaha Appam / Vatta Appam / Passover Bread

4 weeks ago

Home made Pesha Appam

Maundy Thursday commemorate the final supper of Jesus Christ together with his Apostles. On this present day of the 12 months, it is a frequent follow for Keralite Christians to make Pesaha Appam

Pesaha Appam is made on Maundy Thursday and is eaten after you come back from the holy mass. It’s normally reduce by the eldest within the household and dipped in paal (Jaggery and coconut milk combination) and given to all of the relations.

At present is Maundy Thursday. As I’m travelling to Kerala on Easter, I made Pesaha Appam to have it for our breakfast.

Those that wish to check out this will examine for the recipe under, principally every family could have there personal recipe, so right here is the one which I’ve carried ahead from my Mother.

Recipe for the Pesaha Appam

  1. Rice powder – 1 cup
  2. Urad dal       – three desk spoon
  3. Coconut grated – 1 cup
  4. Garlic – 1 
  5. Small onion – 2
  6. Jeera – a pinch
  7. Water – 1 – 1½ cups

Recipe Paal

  1. Jaggery – 200 gm
  2. Thick coconut milk – four cup

Methods to make Appam

  • Soak urad dal for 30 minutes and grind it right into a easy paste by including little water. 
  • Grind coconut(do not grind the coconut to wonderful paste) with garlic, small onion and jeera with little water.
  • Add salt and boil water and when it begins boiling add rice powder, little at a time and blend effectively. 
  • Now add the dal combination and coconut combination and blend effectively. 
  • Switch the batter to a greased pan and place a cross made with palm leaves.
  • Now steam within the steamer for 20 mts.
  • Cool it and switch to the serving dish.

Methods to make Paal

  • Soften jaggery with water and pressure it
  • Add the thick coconut milk and stir for few seconds, do not let it boil.
  • Take it from the range cool it and serve cool.


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