INRI Appam - Inriappam - Pesaha Appam - Kurisappam

INRI Appam - Inriappam - Pesaha Appam - Kurisappam

Ingredients

For INRI Appam :

1. Rice Flour                         - 1/2 kg (500 grm)
2. Grated Coconut                - 1 full
3. Urad dal /uzhunnu            - 1 cup ( Soaked 2 hrs)
4. Spring onion/Kochulli        - 8
5. Garlic                                - 15 cloves
6. Cumin Seeds/Jeerakam    - 2 tsp
7. Boiled water  for Mixing
8. Salt to taste

For Pesaha Pal :

1. Coconut milk                   - 4 Cup
2. Jaggery /Sarkara to taste
3. Rice Flour                       - 1 tbs
4. Dry Ginger powder         - 1/4 tsp
5. Cardamom                      - 2

Directions for Appam:

• Grid urad dal to make a smooth paste
• Grind Coconut, Garlic and small onion (not a very smooth paste)
• Heat the Rice flour for 5 minutes and allow it to cool
• Mix the Rice Flour with Salt and Boiled water (as idiyappam mixture)
• Mix the ground coconut mixture and Urad dal to the Rice mixture
• Mixture should not be to watery
• Keep the mixture 1/2 hour for ferment
• In a steel plate apply a little butter/oil
• Pour the mixture in the plate (1/2 height of the plate - Appam size will increase when it is cooked well) 
• Make a cross with the palm leaves (Kuruthola) and place over the mixture
• Steam for 20 mints

Note : Make small appams with remaining mixture in Banana leaves (Vazhayila).Add jaggery if you like. Steam for 20 mintes

Directions for Pal :

• In a pan add coconut milk and rice flour and mix well
• When it starts boiling add Jaggery
• Stir continuously
• Add dry ginger, cardamom
• Add palm leaves and bring it to boil
• Remove the Pan from the stove before it became more thick 

Note : Mix rice flour with little cold water and pour to coconut milk