Pesaha Appam and Paal

For Pesaha Appam:

Roasted Rice powder - 1 cup

Urad dal - 3 tbsp (soak in water for 1 hour)

Small onion(shallots) - 3

Garlic - half of a clove

Cumin seeds - 1/2 tsp

Coconut - 3/4 cup (grated)

1. Grind the coconut, urad dal, small onions, garlic and cumin seeds using required amount of water.

2. Add in the rice powder and blend it well in a blender. Add water if required. The consistency of the batter should be like idli's batter.

3. Brush some oil in a pan and pour the batter. Make a cross using the palm leaf and place it on top.

4. Steam it for around 15 to 18 minutes.

5. Wait till it completely cools down before transferring it to a serving dish.

For Pesaha Paal:

Coconut milk - 3 cups(medium consistency)

Jaggery - 200 g

Roasted rice powder - 2 tbsp

Cumin seeds - 1/2 tsp (powdered)

Cardamom - 4 (powdered)

Dry ginger powder(chukku) - 1/2 tsp

Salt - a pinch

1. Place jaggery in the coconut milk and set aside for 30 minutes.

2. Once the jaggery has melted, Strain the mixture and place it on medium flame.

3. Make a thick paste with the rice powder and water. Add this to the milk. This is done to thicken the milk a little.

4. Add the powdered spices and salt.

5. Turn off the flame once the milk thickens. Pour it into a serving dish and place a cross made from the palm leaf.