 Appam | |
| Alternative names | Hoppers, ãppa, kallappam, vellappam, palappam |
|---|---|
| Type | Pancake orgriddle cake |
| Course | Breakfast ordinner |
| Associatedcuisine | India,Sri Lanka, Southeast Asia |
| Main ingredients | Rice batter |
| Variations | Egg hoppers |
Anappam is a type of thin pancake inSouth Indian cuisine.[1] It is made with fermented rice batter and coconut milk, traditionally cooked in anappachatti, a deep pan similar in shape to a wok. It is a popular dish in the Indian states ofKerala andTamil Nadu and inSri Lanka.[2] In Sri Lanka, they are typically known ashoppers. Appams are most frequently served for breakfast or dinner, often with a side dish such as a vegetable or egg curry.
"Appam" (alsoaapa,appe) may derive from theSanskrit word (अपूपapupa), which refers to a type of "fried dainty."[3]
Vir Sanghvi, an Indian journalist, quotes food historianK. T. Achaya and states that the appam is mentioned in theTamilSangam literature, in works likePerumpāṇāṟṟuppaṭai.[1][4][5] Achaya states that appams were well-established inancient Tamil country as mentioned inSangam, with poems also describing appams along with modakam being sold at street markets in ancient city ofMadurai.[6][7]
“At nightfall, the sounds of conch shells cease, and shops are shut, their screens pulled down. Vendors, who sell delicate appams that are like honeycombs and modakam that are made by hand filled with coconut and sugar sweet and pulses, go to sleep."
Appams are a close relative ofdosas. Early dosas were made from rice batter and later black lentils were introduced, and since then black lentils have become an integral component of dosa.[1] The recipe of appam unlike dosa has remained unchanged for centuries.[1] One of the earliest recipes for appams can be found in the elaborately carved recipe on the walls of theSrirangam temple, made to be offered to the deity.[8][9]
Appams have a rich history in the island nation of Sri Lanka.[10] There are multiple styles of fermenting appam, and some Jewish historians have noted that theCochin Jews ofKerala used fresh toddy instead of yeast.[11][12]
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Idiyappams (string hopper or noolputtu) are made from rice noodles curled into flat spirals. They are served for breakfast with a thin curry of fish or chicken, containing only one or two pieces of meat, a dhal (lentil) dish, and a spicysambol or freshchutney.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. In India and Sri Lanka, string hoppers can be served as both a breakfast meal and as dinner. There are many variations to hoppers, depending on, for example, the type of flour used. This simple dish can be adapted into other foods such as string hopperbiriyani, by adding scrambled eggs or vegetables.[13]
Achappams are deep-fried rose cookies made with rice.[14]
Kuzhalappams are a typicalSyrian Christian-Saint Thomas Christians dish, a fried crisp curled up like a tube.[15][16]
Neyyappams owe their origins to Kerala and have been a traditional offering in Hindu temples for God.[17] They are made with rice flour,jaggery and clarified butterghee, which is the traditional method of making Nei appams. The different culture and religious practices introduced variations to the dish.[17]
Unni appams are a variation in which mashedplantain is added to the batter. The batter is made out of rice flour, jaggery and plantain and is poured into a vessel calledappakarai orappakaram, which has ghee heated to a high temperature. The appams take the shape of small cups and are fried until deep brown.
Kallappams are a traditional breakfast item of Kerala. They are made from fermented rice flour and coconut batter. Christians in Kerala prepare them on special occasions likeEaster.[18] The name is derived fromkallu, Malayalam forpalm toddy, the ingredient traditionally used for fermenting the rice flour. In modern preparation of the dish, yeast has replaced toddy.[19]
Pesaha appams are made byNasrani Christians in Kerala duringPesaha (Passover). This type of appam is dipped in syrup orpesaha pal (Passover coconut milk) before being served.[20]
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Vattayappams are made from rice flour, sugar, and coconut. They are an oil-free tea-time snack in a majority of households in Kerala.[21] The dish is made by steam-cooking the batter and is very similar to thebánh bò fromVietnam.
Appams calledapon (အာပုံ) inBurmese are a common street food inBurmese cuisine.[22] They are considered a delicacy of Southern Myanmar, in coastal towns likeDawei andMyeik.[23][24]
InIndonesia, a variant of appam is known askue apem orkue apam is akue, a traditional cake of steamed dough made ofrice flour,coconut milk, yeast andpalm sugar, usually served with gratedcoconut.[25] Indonesian households traditionally made kue apem communally for celebration and festivities, such asKeraton Yogyakarta,a traditionally heldNgapem ceremony, where the royal household communally cooks it as a part ofTingalan Jumenengan Dalem ceremony.[26] It is quite similar tokue mangkok.
Roti jala, popular in Malaysia, Indonesia and Singapore, is inspired from appam and traveled there from India likely in the 15th century.[27][28][29]
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