Pesaha Appam

Ingredientsfor 6 servings

• 2 cup Rice flour
• 1 cup Urad( ) soaked overnight in water, Whole (Uzhunnu)
• 11/2 cup Coconut — grated
• 1/2 tsp Salt
• 1 nos Red or small onion blended (Kunjulli)
• 400 g Molasses depends on the sweetness you need (Sharkkara)
• 4 cup Rice flour
• 1 Can Coconut milk
• Or
• Milk from 1 fresh coconut is better
• 5 nos Cardamom — powdered (Elakka)

Preparation

1. Step 1

   For making appam:- Grind together rice flour, uzhunnu, coconut and salt to get a batter, the consistency of that of idli batter.

2. Step 2

   Grease preferably steel plates of medium round shapes.

3. Step 3

   Pour batter in one and make a cross of palm leaf obtained on palm sunday on it.

4. Step 4

   Steam till well done.

5. Step 5

   Test with a toothpick.

6. Step 6

   Make all other appams the same way but with no cross.

7. Step 7

   Dhokla Stand is very good for this.

8. Step 8

   For making sauce:- Place molasses in a saucepan.

9. Step 9

   Add some water and heat well.

10. Step 10

    Allow it to boil. While boiling, a lather forms.

11. Step 11

    Strain the above liquid molasses.

12. Step 12

    Mix together coconut milk and rice flour with cardamom powder and pour the mixture into melted molasses and stir continuously, till it becomes a thick sauce.

13. Step 13

    Make sure no lumps are formed.

14. Step 14

    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.