Classic Kerala breakfast — pesaha appam made with Easter rice bread.
Ingredients
- Easter rice bread
- Coconut oil for cooking
- 1/2 cup fresh grated coconut
- Salt to taste
- Accompaniments as required
Method
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.
Make cumin water: Boil half cup water with 1 tsp cumin seeds for 2 minutes. Cool and strain. Add to the fermented batter.
Check consistency: Batter should be slightly thicker than dosa batter.
Prepare pot: Use a deep vessel. Grease the bottom and sides with coconut oil.
Pour batter: Pour the batter into the greased vessel — it should fill about half the vessel.
Prepare steamer: Fill the outer vessel with water. Place the batter-filled vessel inside.
Steam: Cover tightly and steam for 20-25 minutes on medium heat.
Check doneness: Insert a toothpick — it should come out clean. The pesaha appam should have risen and set.
Cool: Allow to cool in the vessel for 10 minutes before unmoulding.
Serve: Pesaha appam is a traditional Easter preparation of Kerala Christians. Slice and serve with sweetened coconut milk (pesaha paal).