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Preparation Time : 240
Cook Time : 30
Total Time : 270
For Pesaha Appam: Pachari (white rice) 1 nazhi 2 bowls
Uzhunu (urad dal) 1/2 bowls
Grated Coconut 1 nos
Garlic clove -if it is big1 2 nos
Water 2 cups
Salt top taste 1/3 tsp
Pesaha Coconut Milk or Pesaha Paal: Grated coconut 1 bowls
Sharkara (Jaggery) 4 piece
Cardamom(crushed) 6 nos
Rice flour 2 tbsp
For Pesaha Appam Method:
Wash and Soak urad dal (uzhunu) and white rice (pachari) for 2 hours.
Grind the ingredients above mentioned. Keep aside for another 2 hours. The consistency of the batter should be slightly lesser than idli batter.
After that 2 hours, pour this mixture into a lightly greased round shape steel plate. Steam this for 15 minutes in an idli steamer (appachembu). Pesaha Appam is now ready.
Pesaha Coconut Milk or Pesaha Paal Method:
Melt the jaggery in half cup of water, stain and keep aside.
Pour the coconut milk into a saucepan and add the rice flour. Mix with an egg beater so that no lumps are formed.
Add the melted jaggery and cook on a medium flame, till it boils. Stir in-between and make sure it doesn't stick to the bottom of the pan.
Finally, add crushed cardamom powder before switching off the flame.
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