Raw rice / Pachari / Idli rice – 1 cup
Urad dal / Uzhunnu parippu – ½ cup
Grated coconut – 1¼ cup / ½ of a big one
Shallots – 7 small / 5 big
Garlic – 2 big cloves
Cumin seeds – 1½ tsp
Oil / Butter
Wash well and soak rice and urad dal for 2 hours.
Coarsely crush grated coconut without adding water.
Grind rice and urad dal together as a thick paste adding very little water.
Grind shallots, garlic and cumin seeds to a fine paste without adding water.
Mix ground rice and dal, coconut and shallots-garlic mixture and salt.
You can make the appam right away or may let it rest for a maximum of 30 minutes.
Grease a steel plate with coconut oil.
Transfer the batter to the greased plate. Smoothen the top with the back of a spoon.
Make a cross out of palm leaves and place it in the middle.
Bring water to boil in a steamer/idli cooker.
Transfer the plate to the steamer and steam covered for 15-20 minutes or till a toothpick inserted to the center comes out clean.
Switch off the flame and remove the plate.
Pesaha appam is ready!
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