Pesaha Appam and Pesaha Paalu

ย  ย  Maundy Thursday, in the remembrance of Jesus’s last supper with his disciples after washing the feet of his disciples. After a small prayer, elder person in the family cuts the Pesaha Appam with the palm leaf that we received on Palm Sunday and distributes to all and dip it in the Pesaha Paalu (milk) and have it.
Be prayerful in these Holy days and celebrate Easter with God’s abundant blassings…

ย  ย  “This is my body which will be given for you; do this in memory for me.” (Luke 22:19)

For Pesaha Appam
Urad dal-1 1/4cp
Rice flour/Rice-1/2cp
Water-to make thick batter
Shallots sliced


For Pesaha Paalu
Coconut milk-1 1/2cp
Rice flour-3tbsp
Sugar-2 1/2tbsp

For Pesaha Appam
Soak urad dal for about 4hrs.
Grind urad dal with soaked rice or rice flour, salt and enough water.
Make into thick batter (thicker than idli batter, dropping batter consistency).
Keep the batter aside for 3hrs (no need to ferment, this appam should not ferment).
Fry shallots till gets translucent. Keep it aside.
Heat greased frying pan in low flame, pour in 3 laddles of batter.
Cook covered, after 3 minutes sprinkle the fried shallots. Again cook covered.
Flip it when the batter on top dries completely.
Cover and cook for another 3 minutes.

For Pesaha Paalu
In a sauce pan take all the ingredients and mix well without any lumps.
Cook in medium flame till it thickens (upto your wish).



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