Appam

Appam ) is a type of pancake, originating from South India, made with fermented rice batter and coconut milk, common in Kerala, India.[1][2][3][4][5][6] It is eaten most frequently for breakfast or dinner.

Vir Sanghvi, an Indian journalist, quotes food historian K. T. Achaya and states that the appam is mentioned in the Tamil Perumpanuru.[5][7][8] K. T. Achaya in the last published book of his lifetime states that Appam was well established in ancient Tamil country.

Plain Appam or Vella Appam are bowl-shaped thin pancakes made from fermented rice flour. They derive their shape from the small appachatti in which they are cooked. They are very tasty neither too sweet nor less sweet, and following Currys are served with this ; Kerala style Mutton Stew, Kerala style Chickpea curry, Kerala style Chicken curry and more.These hoppers are made from a batter using rice, yeast, salt and a little sugar. After the mixture has stood for a couple of hours, it can be cook in the appachatti with a little Coconut oil.

They are same as plain appams, but an egg is broken into the pancake as it cooks.

Idiyappam (string hopper or noolputtu) is made from rice noodles curled into flat spirals. It is served for breakfast with a thin fish or chicken curry, containing only one or two pieces of meat, a dhal (lentil) dish, and a spicy sambol or fresh chutney. Kiri hodi or Sodhi, a type of coconut milk curry, is another popular accompaniment to idiyappam. String hoppers are made from steamed rice flour made into a dough with water and a little salt, and forced through a mould similar to those used for pasta to make the strings. They are cooked by steaming. Some people even sprinkle grated coconut on the rice noodles. These hoppers can be bought ready-made. The Indian and Sri Lankan population eats string hoppers for breakfast or dinner. There are many variations to this, depending on the type of flour used etc. This simple dish can be adapted into other foods such as string hopper Biriyani, by adding scrambled eggs or vegetables.[9] Another example is located in Kerala, 'Idiyappam' Paaya (goat leg soup made using coconut).

Achappam is a deep fried rose cookie made with rice. It is a signature Syrian Christian food.[10]

Kuzhalappam is a typical Syrian Christian dish which is a fried crisp curled up like a tube.[1]

Neyyappam owes its origins to Kerala and has been a traditional offering in Hindu temples for God.[11] It is made with rice flour, jaggery, clarified butter ghee, which is the traditional method of making Nei appam. Again, the different culture and religious practices introduced variations to the dish as described in the citation above

Unni appam is a variation in which mashed plantain is added to the batter. The batter is made out of rice flour, jaggery and plantain is poured into a vessel called appakarai or appakaram, which has ghee heated to a high temperature. The appams take the shape of small cups and are fried until deep brown.

Pesaha appam is made by Nasrani Christians in Kerala during Pesaha (Passover). This type of appam is dipped in syrup or Pesaha Pal (Passover Coconut Milk) before being served.[12]

Vattayappam is made from rice flour, sugar, and coconut. It is an oil free tea time snack in majority of households in Kerala.[13] The dish is made by steam-cooking the batter, and is very similar to the bánh bò from Vietnam.

Appam, called apon (အာပုံ ) in Burmese, is a common street food in Burmese cuisine.[14] It is considered a delicacy of Southern Myanmar, in coastal towns like Dawei and Myeik.[15][16]

In Indonesia, a variant of appam is known as kue apem or kue apam. It is an Indonesian kue or traditional cake of steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut.[17] Indonesian households or community traditionally communally made kue apem for celebration and festivities. For example, Keraton Yogyakarta traditionally held Ngapem ceremony, where royal household communally cook kue apem (Javanese version of appam) as a part of Tingalan Jumenengan Dalem ceremony.[18] It is quite similar to kue mangkok. Just like kue putu it is derived from Indian influence on Indonesian cuisine.