Pesaha Palappam Recipe

A Maundy Thursday specialty, the Pesaha appam is made at homes to commemorate Jesus Christ's last supper with his apostles. This is usually relished with Pesaha pal (coconut milk syrup).

Ingredients :

For making Pesaha appam 

1 cup rice flour 

½ cup urad dal (soaked overnight in water)

1 cup grated coconut 

4 shallots(small onion) blended

 2 cloves of garlic

 ¼ tsp cumin seeds 

Salt, as required

For Pesaha pal (Coconut milk syrup) 

3 cup coconut milk 

1-1 ½ cup melted jaggery 

¼ cup rice flour 

 ½ tsp each dried ginger, cumin seeds and cardamom powder

Directions

1. For making appam:-.
2. Grind together rice flour, uzhunnu, coconut ,salt and other ingredients to get a batter, the consistency of that of idli batter.
3. Grease preferably steel plates of medium round shape.
4. Pour batter in one.

1. Steam till well done.
2. :- Test with a toothpick.
3. Make all other appams the same way but with no cross.
4. :- Dhokla Stand(Iddli Pathram) is very good for this.

1. For making sauce:- 
2. Place powdered jaggery in a saucepan.
3. Add some water and heat well.
4. Allow it to boil. While boiling, a lather forms.
5. Strain the above liquid jaggery
6. Mix together coconut milk and rice flour with cardamom powder, powdered cumin seeds and pour the mixture into melted jaggery and stir continuously, till it becomes a thick sauce.
7. :- 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.