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Pesaha(Indri) Appam
Preparation time:  1 to 3 hours

Serves:  5
     
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Maundy Thursday is the Christian feast or holy day falling on the Thursday before Easter that commemorates the Last Supper of Jesus Christ with the Apostles.This appam is made only on Maundy Thursday.
SUBMITTED BY : GISHA GOPINATH,  14 Jul 2009
Living At : Kottayam,  India
More from this member  |  More from Vegetarian Recipes
Ingredients
  1. Rice powder – 1 cup
  2. Urad dal (uzhunnu) – ¼ 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

 

Preparation Method
  • 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
 

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