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. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilitySourced to the subject's own account Origin RegionKerala and Tamil Nadu, South India 2 Connections
Expresses Tradition
In Cuisine
Uses Ingredient
In the Other Atlases
- Also in Geography Atlas: India, originated there.
Sources
1. 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.
2. 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
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 SourceReader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.