Ingredients
Pesaha Appam
•fried rice flour – 1 cup
•Urad dal – 1/2 cup
Dry roasted and soaked in water for 2 hours
•grated coconut – 1 cup
•cumin seed – 1/4 teaspoon
•Pepper – 3-4
•garlic – 2
•Shallot – 4
•Salt to taste
Pesaha Paal
Jaggery – 150 grams
Water – 1/2 cup
Thick coconut milk – 1 cup
Thin coconut milk – 2 and 1/2 cups
Fried rice flour – 2 tablespoons
Cumin seed powder – 1/4 teaspoon
Dried ginger powder – 1/4 teaspoon
Cardamom powder – 1/4 teaspoon
Plantain Banana – 1
Preparation
For appam, add cumin, pepper, garlic, shallots, ginger and coconut to a mixie jar, crush it well, then transfer it to a bowl. Add soaked urad dal to a mixie jar, grind it into fine paste, then add it to the bowl, add rice flour to the bowl, add water, then mix it well, keep aside for 1 hour. Take a greased plate, pour the batter , then steam cook it.
For pesha paal, mix rice flour with second extract of coconut milk in a pan, stir it well, turn on flame, once it become thick add jaggerry melted,continue stirring, next add cumin, cardamom and dry ginger powder, mix all well, finally add thick coconut milk and plantain banana, mix it well and turn off flame.
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