Pesaha Appam

Method

1. 1

   Make rice batter: Wash 2 cups raw rice and soak overnight. Grind with half cup fresh grated coconut to a smooth batter. Add salt and a tiny pinch of yeast. Ferment 4-6 hours.

2. 2

   Make cumin water: Boil half cup water with 1 tsp cumin seeds for 2 minutes. Cool and strain. Add to the fermented batter.

3. 3

   Check consistency: Batter should be slightly thicker than dosa batter.

4. 4

   Prepare pot: Use a deep vessel. Grease the bottom and sides with coconut oil.

5. 5

   Pour batter: Pour the batter into the greased vessel — it should fill about half the vessel.

6. 6

   Prepare steamer: Fill the outer vessel with water. Place the batter-filled vessel inside.

7. 7

   Steam: Cover tightly and steam for 20-25 minutes on medium heat.

8. 8

   Check doneness: Insert a toothpick — it should come out clean. The pesaha appam should have risen and set.

9. 9

   Cool: Allow to cool in the vessel for 10 minutes before unmoulding.

10. 10

    Serve: Pesaha appam is a traditional Easter preparation of Kerala Christians. Slice and serve with sweetened coconut milk (pesaha paal).