Pesaha Appavum Paalum

Ingredients

Rice Flour – 2 cups 

Grated Coconut – 1 1/4 cup

Uzhunnu (Urad Dal) – 1 cup (soaked in water for a few hours)

Shallots (Kunjulli) -  5 or 6 pieces

Garlic – 2 no:s

Cumin seeds(Jeerakam) – 1/4 tsp

Salt – to taste

Water – as required

Preparation

Grind the soaked uzhunnu parippu with little water to form a fine paste.Take rice flour in a big vessel and add a pinch of salt add the urad paste to it. Grind shallots, garlic, cumin seeds and coconut to a fine paste and add it to the rice flour.

Mix everything together adding little water to form a thick batter. Add more salt if required. The consistency of the batter should be slightly less than that of idli batter.Keep the batter for half an hour.butter a cake pan or a appam plate pour the batter and spread it evenly. Make a cross using the Palm Leaves(Kuruthola) and place it on the middle of the batter. Steam it for around 15 minutes in an AppaChembu or Idli Cooker.

Ingredients 

Coconut Milk – 3 Cups

Jaggery (white or black) – 1/4 kg (Use Black Jaggery for a dark color)

Rice Flour – 2-3 tbsp

Dry Ginger (Chukku) – 1/2 tsp

Cardamom (Elakka) – 1/4 tsp

Cumin – 1/4 tsp

Preparation

Grind the dry ginger,cardomom and jeera to a powdered form. Melt jaggery by boiling it slowly in around 1/2 cup of water. Filter the syrup. Add 1 cup of coconut milk along with some water to a saucepan. Add the jaggery syrup to it.Keep it on low heat and bring it to a boil stirring continuously.Add the rest of the coconut milk. The mean time dissolve the rice flour in little water and add it to the coconut milk so the sauce get thick.Add the powdered spices. Pesaha Paalu is ready.