Pesaha | Inri | Kurisu Appam & Paal (Unleavened Bread and Jaggery Syrup)
Traditional recipe for unleavened bread and jaggery syrup.
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Servings
Ingredients
For Appam
- 1 and ¼ cups rice flour lightly roasted
- ¼ cup skinless black gram urad dal or uzhunnu, soaked for 3-4 hours
- 1 cup grated coconut
- 1 big shallot
- 3 garlic pods
- ½ teaspoon cumin seeds
- Salt to taste
- Water
For Paal
- 2 and ½ cups grated jaggery
- ¼ cup thick coconut milk
- 1 cup thin coconut milk
- ¼ teaspoon ground cumin
- A pinch of ground cardamom
- 2 teaspoon rice flour
Instructions
For Appam
- Place black gram with water in the bowl of a small food processor, and process until a smooth paste forms. Set aside. Place grated coconut, cumin seeds, garlic shallot and enough water in the bowl of the food processor, and process until a very coarse paste forms. Set aside.
- Place rice flour in a large bowl. Season with salt. Add black gram paste and coconut paste into the bowl. Mix well. Add enough hot water to make lump-free batter. The batter should have idli batter consistency. Set aside for 30 minutes.
- Grease moulds with oil. Pour the batter in the moulds. Steam for 20-25 minutes.
For Paal
- Melt grated jaggery with 2 cups of water. If there are any impurities, strain it.
- Place the melted jaggery over low heat, and add thin coconut milk. Stir constantly for 10 minutes. Add thick coconut milk, and stir again for another 10 minutes. Add ground cardamom and ground cumin. Stir continuously for 5 minutes. Add rice flour, and stir constantly, for another 10 minutes, or until it reaches a syrup consistency.
- Serve pesaha appam with paal.
Video
Notes
You can use canned coconut cream to make the jaggery syrup. To make thin coconut milk, mix together ½ cup coconut cream and ½ cup water. You can use ¼ cup coconut cream in the place of thick coconut milk.
Nutrition
Serving: 1g | Calories: 454kcal | Carbohydrates: 225g | Protein: 8g | Fat: 29g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Sodium: 136mg | Fiber: 5g | Sugar: 20g