PESAHA Appam Indri Appam & Paal പെസഹ അപ്പവും പാലും

Kalathappam–Pesaha Appam ഇത് നല്ല ടേസ്റ്റ് ആണ് ..നന്നായി വെളിച്ചെണ്ണ ഒഴിച്ച് മൊരിക്കണം https://www.youtube.com/watch?v=lhdoI1Nh0kQ
PESAHA APPAM

White rice – 1 glass

Urad dal – ¼ glass

Cumin seeds – ½ tsp

Grated coconut – ½ of 1 big

PAAL KURUKK

Roasted rice flour – 2 tbsp

Milk – 2 glass

Water – ½ glass

Salt – a pinch

Jaggery – 100g

Dry ginger powder – ¼ tsp

Cardamom powder – ¼ tsp

Cumin powder – a little more than ¼ tsp

Hi everyone, today I am going to make Maundy Thursday special Pesaha Appam and Paal..

To make the batter of the Appam, I have soaked a glass of white rice and ¼ glass of dry roasted urad dal for 2 hrs.

Transfer the soaked rice and urad dal into a mixer grinder and grind it into a thick and coarse paste without adding much water.

Once the paste is found, add three shallots, grated coconut, 3 cloves of garlic, and half teaspoon of cumin seeds and grind it again.

Once the batter is ready, let it sit for around two hours. Add a little salt to taste to the batter before leaving it to rest.

Do not wait for more than two hours, as the batter will turn sour.

After two hours, transfer the batter into a greased steel plate or a cake tin and steam it until it’s completely cooked through.

Leave it to cook for around 12 mins after the steam starts to come out of the steamer. Check if the steamer has enough water each time you make an appam.

To make the Paalkurukk, add 2 tbsp of roasted rice flour and 2 cups of milk into a saucepan and add ½ glass of water to it..

Next, add 100g of jaggery to the same saucepan and turn on the heat..

When the mixture starts to let small bubbles on top, add two pinches of salt, ¼ tsp of cardamom powder, ¼ tsp of dry ginger powder and ¼ tsp of and a little more of cumin powder and mix well..let it come to a boil and then turn off the flame.

Serve the Appam and Paal together..