Receta Indari Appam / Pesaha (Passover) Appam
Reposting Indari Appam with a better picture! I had posted the recipe for Indari Appam last year with an old picture that was not very good. So I thought of taking new pictures when I made it again this year….
Indari Appam or Pesaha Appam is unleavened bread made on Holy Thursday (Maundy Thursday) among the Jacobites and Catholics in Kerala. During my childhood, my mom used to make Indari Appam and Kurukku every year and I also follow that tradition. In Kerala Indari Appam is made on banana leaf, since I don’t get banana leaf here I used aluminum foil…. This is the traditional method for making Indari Appam in the Knanaya Jacobite Community.
Indari Appam / Pesaha (Passover) Appam
Ingredients:
- Roasted Rice flour-4 cups
- Urad dal- 1 cup
- Coconut-2 nos or (almost 4 cups of grated coconut)
- Jeerakom/Cumin seeds-11/2 tsp
- Garlic-4 cloves
- Salt to taste
Method:
Soak urad dal for two hours.
Drain and grind to a smooth paste together with coconut, garlic, cumin seeds and salt, adding very little water.
Mix this ground paste with rice flour and make soft and smooth dough.
Do not allow this mix to ferment. Take small balls from the dough and flatten each ball on a piece of banana leaf with finger tips. Dip finger in water in between.
Fold and steam the appams in Appanchembu (steamer) or in pressure cooker without keeping the weight, filled with enough water for 30 minutes or until appam is cooked throughly.
Kurukku
Ingredients:
Rice flour-1 tbsp
Jaggery-250gm (melt jaggery with little water and strain the syrup)
Coconut milk -2 ½ cups
Roasted Cumin powder~ to taste
Cardamom powder~To taste
Method:
Mix rice flour with melted jaggery syrup and coconut milk.
Cook this mix stirring continuously to a medium thick porridge.
Flavor with roasted cumin and cardamom powder and remove from heat.
Serve with hot Indari Appam.
Sending this over to Kerala Kitchen hosted by Ria this month, featuring dishes inspired by Kerala :)...