Last week ,during one of the daily night time talk with my mom ,I told her "Maa,this time I have decided to make Pesaha Appam on Maundy Thursday"..The very next moment she narrated the whole recipe under one breath.I am like "too much information!!! Maaaa..I want you to repeat all of it on Thursday morning".More than being excited,I sounded nervous and anxious.The thought of me making the "Pesaha Appam" which my mom used to make every year this day since my very childhood,sent chills through my spines. "What if something went wrong?" "Who would correct me?" "Will I spoil the occasion?".All sorts of thoughts in my mind..I wanted to make it in the same traditional and authentic way that my mother followed, which required a bit of an extra effort.
I made myself thorough with the recipe, which apparently looked very simple to follow.All it required was three main ingredients:Rice powder,Coconut and Urad dal.
First I kneaded the roasted rice powder with hot boiling water like a roti dough.Then grinded the coconut with some shallots,garlic and zeera. Then again ,grinded the urad dal into very fine paste.Lastly mixed all three of them together. That's it, piece of cake haa!!.Next step is to steam it in a steamer.I know have not narrated the recipe very well.The reason is one can find the recipe all over the internet.Well, my intention is to pen down the things where I went wrong:
1.The rice powder :always roast it irrespective of the fact that it is ready-made or not.Roasting is a must.
2.The steamer: I have an idli maker and it came with 3 dhokla stands too, which I used for this recipe.Remember to always skip the bottom stand because there are chances of water getting into the dough.Trust me, its the experience talking.This is how it looked:
3.The banana leaves: Staying in a city,it was difficult for me to find them ,which was painful.In my hometown, I can make a tent out of banana leaves..!!Its like everywhere there..Oh I miss my home so much...Well ,back to the topic. Even-though I greased the base of the stands thoroughly,it did not work out.My appam was stuck to the stand.Next time, I'll make sure that I get it from somewhere for a better experience of Pesaha Appam.
But still inspite of these mistakes I made it through.The Appam tasted good too..
Making Pesaha Paal was Child's play,ifffffffff someone got you the coconut milk.For the sake of traditionality and authenticity (which I promised my self that I would abide to) I did not use the coconut milk powder instead made it, which by the way was tiresome.It required just two main ingredients: Jaggery and Coconut milk.Syrup the jaggery then add the coconut milk.Stir it in low heat for a while then add two spoons of rice powder paste to thicken the consistency of the paal.Voila!. its done..
In-spite of these imperfections,I had a sense of accomplishment.I don't know what swayed me into this, but it made me realize that Pesaha Appam is certainly a quintessential part of Maundy Thursday.
I made myself thorough with the recipe, which apparently looked very simple to follow.All it required was three main ingredients:Rice powder,Coconut and Urad dal.
First I kneaded the roasted rice powder with hot boiling water like a roti dough.Then grinded the coconut with some shallots,garlic and zeera. Then again ,grinded the urad dal into very fine paste.Lastly mixed all three of them together. That's it, piece of cake haa!!.Next step is to steam it in a steamer.I know have not narrated the recipe very well.The reason is one can find the recipe all over the internet.Well, my intention is to pen down the things where I went wrong:
1.The rice powder :always roast it irrespective of the fact that it is ready-made or not.Roasting is a must.
2.The steamer: I have an idli maker and it came with 3 dhokla stands too, which I used for this recipe.Remember to always skip the bottom stand because there are chances of water getting into the dough.Trust me, its the experience talking.This is how it looked:
 |
| The one which gave me tiny heart attack!!! |
3.The banana leaves: Staying in a city,it was difficult for me to find them ,which was painful.In my hometown, I can make a tent out of banana leaves..!!Its like everywhere there..Oh I miss my home so much...Well ,back to the topic. Even-though I greased the base of the stands thoroughly,it did not work out.My appam was stuck to the stand.Next time, I'll make sure that I get it from somewhere for a better experience of Pesaha Appam.
But still inspite of these mistakes I made it through.The Appam tasted good too..
Making Pesaha Paal was Child's play,ifffffffff someone got you the coconut milk.For the sake of traditionality and authenticity (which I promised my self that I would abide to) I did not use the coconut milk powder instead made it, which by the way was tiresome.It required just two main ingredients: Jaggery and Coconut milk.Syrup the jaggery then add the coconut milk.Stir it in low heat for a while then add two spoons of rice powder paste to thicken the consistency of the paal.Voila!. its done..
In-spite of these imperfections,I had a sense of accomplishment.I don't know what swayed me into this, but it made me realize that Pesaha Appam is certainly a quintessential part of Maundy Thursday.
Keep writing dear,good language and interesting too.
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