How to make Pesaha Appam and Pesaha Pal ?

How to make Pesaha Appam and Pesaha Pal ?

Pesaha Appam is the unleavened Passover Bread made in Christian households of Kerala which is served on the night of Maundy Thursday to commemorate Jesus Christ’s Last Supper with his Apostles. It is also called Inriyappam or Kurisappam. Pesaha Appam is made of Rice Flour, Jaggery, grated coconut, Small onions and Garlic. Along with Pesaha Appam, Pesaha Pal is also prepared during Maundy Thursday which is made with Coconut Milk and Jaggery.

I belong to a family where you can find people from different regions, different faiths, and people who are multi –Lingual. I always feel blessed where I could try cuisines of various regions and some which are traditionally made in my family kitchens. This recipe is shared by my aunt Sheela Vijayaraman who belongs to a Christian family and this recipe of Pesaha Appam and Pesaha Pal is shared to me which will indeed be passed on to the next generation.


For Pesaha Appam

2 cups Rice flour

½ cup Urad Dal (Soaked Overnight)

1 Cup Grated coconut

1/4 teaspoon Cumin Seeds

1 garlic cloves

Salt to taste

For Pesaha Pal

3 cup Coconut Milk

1 & ½ cups Jaggery Powder

¼ cup Rice Flour

4 Cardamom Pods


To make Pesaha Appam

Soak Urad dal overnight and grind them into a fine paste.

Grind 1 garlic cloves,1/4 tsp cumin seeds and 1 cup grated coconut to make a coarse paste.

Mix Rice flour, Urad dal Paste, and the above mixture with required water to make a fine batter (pouring consistency)

Keep the batter for 2 hours and batter is ready to make Pesaha Appam.

Make sure the batter doesn’t ferment.

After two hours pour the batter in a round mould or vessel, and using palm leaves make the cross in the center of the mould. Steam for 15 minutes in a steamer.

To Make Pesaha Pal

Melt the jaggery with the required water and sieve the mixture to remove any grains.

In another pan heat coconut milk to which add rice flour little by little. Add melted jaggery and stir nicely.

Add Cardamom Powder and turn off the flame

*Photo and Recipe by Mrs. Sheela Vijayaraman (Cochin, India)

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