Pesaha / Indri / Inri Appam Recipe with Step-by-Step Pictures
The recipe can also be customized; you have the option to use raw rice flour alone. In my version, I've opted for red rice flour. Additionally, while some variations exclude shallots, it's a matter of personal preference. Pesaha Appam/Indri Appam offers a unique flavor distinct from many other rice-based preparations and pairs wonderfully with sweetened coconut milk.
Ingredients
For Pesaha Appam
- 1 cup Rice powder
- 1/4 cup Urad dal (Uzhunnu)
- 1 cup Grated Coconut (heaped)
- Garlic – 1 if it is big and 2 if its small
- 3-5 Small onion / Pearl onion
- a pinch Jeera / Cumin
- 1 – 1.5 cups Water
For Paal
- 400 gms Jaggery
- 3 cups Medium thick coconut milk
- 1 cup thick coconut milk
Instructions
To Make Appam
- Soak urad dal for 2 hours.
- Combine salt and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together. Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough. The dough should not be too tight, and it should not be sticky also. Cover the dough with a wet cloth.
- Drain the soaked ural dal and grind it into a smooth paste by adding 1/4 cup plus 2 tbspn water. Grind coconut with garlic, small onion and jeera with 1/2 cup water, until everything is combined well.
- Add urad dal paste and coconut paste to the dough. Combine everything well. The consistency of batter should be same as that of Idli batter.
- Transfer the batter to a well-greased (I use coconut oil for greasing the tin) steaming tin. Place the cross made with palm leaves on the middle of the batter. Cover the tin with aluminium foil (optional).
- Let the water boil in steamer / appachembu. Steam in appachembu/steamer for 25-35 minutes (refer notes). Let it cool for some time and then transfer to a serving dish. Use the same flame till the end, i.e. if you are using medium flame, cook on medium flame throughout.
To Make Paal
- Melt jaggery with 1/2 cup water. When it is completely melted, strain it. Add 3 cups medium thick coconut milk and stir continuously and when more than half of it is evaporated, add thick coconut milk and stir well.
- Do not boil once the thick coconut milk is added. For thickening the paal, take 1 or 2 tbsp rice powder and mix it with hot water and add to paal and cook for a few minutes.
Notes
- I Use Nirapara Appam / Idiyappam podi to make this. While steaming the appam, after 25 mins or so, open the steamer / appachembu and check the water level, add more water if required.
- If the batter is lumpy after adding coconut and urad dal paste, run it in mixie for a few seconds. My appam gets cooked in 30-35 mins @ high flame. I use a 7-inch aluminium baking tin for the above qty.
- The Paal tends to thicken a bit while resting, so adjust the consistency accordingly. You can add crushed cardamom (2) to Paal if you like. The left over can be stored in fridge for 2 days.
Tried this recipe?Let us know how it was!