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പെസഹാ അപ്പവും പാലും || Pesaha Appam & Paal || Puliyathappam || My Grandmother's Recipe

Cooking Time

Preparation Time : 240

Cook Time : 30

Total Time : 270


Serves 6

  • 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


  • 01

    For Pesaha Appam Method:

  • 02

    Wash and Soak urad dal (uzhunu) and white rice (pachari) for 2 hours.

  • 03

    Grind the ingredients above mentioned. Keep aside for another 2 hours. The consistency of the batter should be slightly lesser than idli batter.

  • 04

    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.

  • 05

    Pesaha Coconut Milk or Pesaha Paal Method:

  • 06

    Melt the jaggery in half cup of water, stain and keep aside.

  • 07

    Pour the coconut milk into a saucepan and add the rice flour. Mix with an egg beater so that no lumps are formed.

  • 08

    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.

  • 09

    Finally, add crushed cardamom powder before switching off the flame.



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