An appam, also spelled aappam, is a type of thin pancake from South Indian cuisine, prepared from a fermented rice batter and coconut milk and traditionally cooked in a wok-shaped pan called an appachatti. It is especially popular in the Indian states of Tamil Nadu and Kerala, as well as in Sri Lanka, where it is called a hopper, and it is commonly served at breakfast or dinner, often alongside vegetable or egg curry.
Facts
Classification
Dietary SuitabilitySourced to the subject's own account Origin RegionKerala and Tamil Nadu, South India 1 Connections
Expresses Tradition
In Cuisine
Prepared By Technique
Uses Ingredient
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Appam (Wikipedia)
Sources
1. Appam (Wikipedia)
Lede sentence
It is a popular dish in the Indian states of Tamil Nadu and Kerala, as well as Sri Lanka.
- In Cuisine: Indian Cuisine, Wikipedia category list
- Expresses Tradition: Fermentation, Wikipedia category: Category:Fermented foods
- Expresses Tradition: Bread Baking, Wikipedia category: Category:Indian breads
Prepared By Technique: Fermentation, Lead sentence
It is made with fermented rice batter and coconut milk, traditionally cooked in an
Uses Ingredient: Rice, lead paragraph
It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok.
Uses Ingredient: Coconut Milk, lead paragraph
It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok.
View the Source2. Hoppers (Wikipedia)
Wikipediahttps://en.wikipedia.org/wiki/Appam (dietary-suitability)Quote, https://en.wikipedia.org/wiki/Appam (dietary-suitability)
It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok.
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