Pesaha Appam (unleavened bread)

(Inriyappam or Kurisappam)
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian


  • 1 cup long-grain rice *
  • 1⁄2 cup Urad dal soaked in water for 3 hours
  • 3⁄4 cup grated coconut, fresh or frozen**
  • 6 pearl onions (Cheriya Ulli)
  • 1 tsp cumin seed
  • 3 garlic cloves
  • Salt to taste (Use ½ teaspoon)


  • Grind the rice and urad dal into a smooth paste - I used ¾ cup water from the water that I used to soak the rice and urad dal. Set it to the side.
  • In the same grinder, grind the pearl onions, cumin seed and garlic cloves with less than ¼ cup of water.
  • Add grated coconut and grind to a coarse paste. You may have to add more water in order to grind coconut up to ¼ cup.
  • Combine coconut mix from Step 3 with the rice and Urad dal batter from Step 1 and set aside for 1-2 hours.
  • Use a 9 or 10 in. steel plate with a lip or a round cake pan.
  • Grease the pans with oil, ghee or a non-stick spray.
  • In a steamer that can accommodate the plates, boil water.
  • Pour the batter into the pan(s).***
  • Place it in the steamer and cook for 15-20 minutes.
  • At 15 minutes, check with a toothpick. If it comes clean, it is cooked. If not, cook for another 5 minutes and check again.
  • The Pesaha Appam is ready to serve.



This is traditional appam prepared during the holy week - pesaha day. It is the reminder of the passover meal of the old testament or the Christian community.
*You can use Basmati or Idli rice, as well.
**Coconut: You can go up to 1 cup if you want more flavor.
***The batter should have the consistency of Idli batter. Do not allow the batter to ferment by setting it aside for longer than 3 hours.
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Keyword vegetarian


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