Passover Bread (Pesaha Appam)
(For One Deep Dish)
by Elcy Yohannan Sakarathil, New York
This is the way the Pesaha Appam is made in the south of
Kottayam, Kerala, India
1. Rice Flour - 2 Cups
2. Cream of Rice (see Note 1) - ½ cup
3. Coconut, grated - 1 cup (Blended)
4. Dark Brown sugar - ½ cup (Add more for more sweetness)
5. Yeast + Sugar (See Note 2) - ¼ Tsp + 1 tsp sugar in ¼ cup warm water
6. 1 Table spoon farina boiled in ½ cup water (Paavu kachi).
7. Salt - ¼ tsp or enough to taste
8. Cumin powder - 1 tsp
9. Red or small onion - 1 Tbsp (blended)
Option: Soak 2 cups, ie. 1 pound long grain rice in water for 3
hrs, grind coarse, 1 cup grated coconut. Use the coconut water to grind the rice.
Instead of yeast, save the coconut milk with 1 tsp raw rice
grains, 1 tsp sugar , keep it in a warm place for a day, use that
mixture to grind the rice. Also, if vellom (chakkara) is used, no
yeast is needed. Or, one cup (pressed, not loose) of the crust-free
soft bread could be used in place of yeast.
Grind the mixture 1-4, to an Iddli consistency, add
the warm farina porridge (paav kachi), keep in a warm place for 6
hrs. Place ¼ tsp yeast and 1 Tsp sugar in ¼ cup warm water, the
solution will froth in 5 minutes, (or the substitutes) add it to the
mixture, keep warm for 4 more hours. Before cooking, add the salt and
cumin powder, onion paste, pour into a greased pan, cook in a steam
bath for 20 minutes, or till it is firm, test with a toothpick.
Raisins and cashews could be sprinkled on top of the Appam before
cooking, for more taste and decoration. Usually the first Pesaha
Appam is made plain (without the nuts and fruits)
Yield: 10-12 pcs.
Use the multiples of the measure for more pans of Appam.
Usually 2 cups (200ml cup) or one pound is enough to make one kinnam (deep dish)
appam. Instead of dark brown sugar, if white color is preferred, use
½ cup sugar or more for more sweetness.
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