Appam
Appam
Appam (/ˈæpəm/; from Tamil: அப்பம்) is a type of pancake, originating from the Indian subcontinent, made with fermented rice batter and coconut milk. It is a common food in the South Indian state of Kerala, as well as in Sri Lankan Tamil cuisines. It is eaten most frequently for breakfast or dinner.
Etymology
The term "Appam" is derived from the Tamil word "appam" meaning pancake. The word is of Dravidian origin and is related to the Tamil word "appan" or "father", which is a term of respect.
Ingredients
The main ingredients of Appam are Rice and Coconut Milk. The rice is soaked and then ground to a fine paste. This paste is then mixed with coconut milk and a small amount of sugar. The mixture is allowed to ferment overnight before it is used to make the pancakes.
Preparation
Appam is traditionally cooked in a special appachatti, a shallow wok with a convex bottom. The batter is poured into the appachatti and swirled around to coat the sides of the pan. The appam is then covered and cooked on a low heat until the edges are crispy and the centre is soft and fluffy.
Variations
There are several variations of Appam, including Egg Appam, Milk Appam, and Honey Appam. Each variation has its own unique taste and texture.
Related Terms
- Dosa: A similar pancake made from a fermented batter. Unlike Appam, Dosa is a flat, thin, crispy pancake.
- Idli: A steamed cake made from a similar fermented batter to Appam.
- Vada: A savoury fried snack from the Indian subcontinent, similar in texture to a fritter.
External links
- Medical encyclopedia article on Appam
- Wikipedia's article - Appam
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