appam
Sign in to saveAn appam or aappam is a type of thin pancake in South Indian cuisine. It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok. It is a popular dish in the Indian states of Tamil Nadu and Kerala and in Sri Lanka. In Sri Lanka, they are typically known as hoppers. Appams are most frequently served for breakfast or dinner, often with a side dish such as a vegetable or egg curry.
Key facts
- Food.name
- Appam
- Food.image
- Appam - அப்பம்.jpg
- Food.caption
- Appam
- Food.alternate_name
- Hoppers, ãppa, kallappam, vellappam, palappam
- Food.national_cuisine
- India, Sri Lanka, Southeast Asia
- Food.course
- Breakfast or dinner
- Food.type
- Pancake or griddle cake
- Food.main_ingredient
- Rice batter
- Food.variations
- Egg hoppers
via Wikipedia infobox
Article
15 sectionsContents
- Etymology
- History
- Variations
- Idiyappam
- Achappam
- Kuzhalappam
- Neyyappam
- Kallappam
- Pesaha appam
- Vattayappam
- Burmese ''apon''
- Kue apem
- Roti jala
- See also
- References
An appam or aappam is a type of thin pancake in South Indian cuisine. It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok. It is a popular dish in the Indian states of Tamil Nadu and Kerala and in Sri Lanka. In Sri Lanka, they are typically known as hoppers. Appams are most frequently served for breakfast or dinner, often with a side dish such as a vegetable or egg curry.
==Etymology== "Appam" (also aapa, appe) may derive from the Sanskrit word (अपूप apupa), which refers to a type of "fried dainty."