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{{Short description|Fermented rice pancake from South India and Sri Lanka}}{{for multi|the steamship|SS Appam|the court case about the steamship|The Steamship Appam}}{{Use dmy dates|date=March 2020}}

factoids

An appa or appam is a type of thin pancake originating from South India and Sri Lanka. 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 part of Kerala and Tamil cuisine found in the Indian states of Kerala and Tamil Nadu, and in Sri Lanka.BOOK, Sankaranarayanan, A.,weblink Fermented Food Products, Amaresan, N., Dhanasekaran, D., 2019-12-06, CRC Press, 978-1-000-76095-8, en, Appam is most frequently served for breakfast or dinner, often with a topping such as an egg.

Etymology

Appa (also aapa, appe) may derive from the Sanskrit word (अपूप apupa), which refers to a type of "fried dainty."The Bloomsbury Handbook of Indian Cuisine - Page 27-Colleen Taylor Sen, Sourish Bhattacharyya, Helen Saberi · 2023

History

(File:Making Appam.ogv|thumb|alt=Process of making an appam|Video of making an appam)Vir Sanghvi, an Indian journalist, quotes food historian K. T. Achaya and states that the appam is mentioned in the Tamil Sangam literature, in works like Perumpāṇāṟṟuppaṭai.BOOK, Rude Food: The Collected Food Writings of Vir Sanghvi,weblink Vir Sanghvi, 2004, 110, Penguin Books India, 0143031392, BOOK, Let's Go Time Travelling,weblink Subhadra Sen Gupta, 2012, Always Ready for Appams!, Penguin UK, 978-8184756784, BOOK, The Story of Our Food,weblink K. T. Achaya, November 2003, 80, Universities Press, 81-7371-293-X, Achaya states that appam was well-established in ancient Tamil country as mentioned in Sangam, with poems also describing appam along with modakam being sold at street markets in ancient city of Madurai.Food in Pathupattu Part III Maduraikanchi - Achaya, K.T. Indian Food: A Historical Companion. Oxford University Press 1994Champakalakshmi R. Trade, ideology and Urbanization South India 300 BC to 1300 AD. Oxford University Press India 1996.{{blockquote|“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."}}Appam is a close relative of dosa. 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. The recipe of appam unlike dosa has remained unchanged for centuries. One of the earliest recipes for appam can be found in the elaborately carved recipe on the walls of the Srirangam temple, made to be offered to the deity.{{Citation| last=Gutiérrez| first=Andrea |year=2018|title=Jewels Set in Stone: Hindu Temple Recipes in Medieval Cōḻa Epigraphy. Religions.| doi=10.3390/rel9090270| doi-access=free}}WEB, Shoba, A Divine Treat, 16 April 2015,weblink Open Magazine, Appam also has a rich history in the island nation of Sri Lanka.BOOK, Bullis, Hutton, 2001, Food of Sri Lanka, Tuttle Publishing., There are multiple styles of fermenting appam, and some Jewish historians have noted that the Cochin Jews of Kerala used fresh toddy instead of yeast.BOOK, Gil, Marks,weblink Encyclopedia of Jewish food, 2010, Wiley, 978-0-544-18631-6, 849738985, BOOK, Sassoon, Essie, 1936-,weblink Spice & kosher : exotic cuisine of the Cochin Jews, 14 June 2013, Tamarind Tree Books Incorporated, 978-1-989242-11-7, 1268929164,

Variations

(File:Appam (hoppers) from Kerala, India.jpg|thumb|An appam being cooked in Kerala)(File:Appam served with Coconut Milk in Tamil Nadu.JPG|thumb|Appam served with coconut milk)File:Karandi Appam or Kuzhi Appam.jpg|thumb|Guli Appam ]](File:Appam with kadala curry from kerala.jpg|thumb|Appam served with chickpea curry from Kerala)

Idiyappam

Idiyappam (string hopper or noolputtu) is made from rice noodles curled into flat spirals. It is 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 spicy sambol or fresh chutney. 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 hopper biriyani, by adding scrambled eggs or vegetables.WEB, Petrina Verma Sarkar,weblink Appams - Appam Recipe - Hoppers - Hoppers Recipe, Indianfood.about.com, 2011-03-02, 2011-11-21, 7 January 2016,weblink" title="web.archive.org/web/20160107174456weblink">weblink dead, (File:Idiyappam with Egg Masala Curry.jpg|thumb|Idiyappam with egg masala curry)

Achappam

Achappam is a deep-fried rose cookie made with rice. It is a signature Syrian Christian food.BOOK, Menon, A. Sreedhara, Social and cultural history of Kerala, 1979, Sterling,weblink en,

Kuzhalappam

Kuzhalappam is a typical Syrian Christian-Saint Thomas Christians dish which is a fried crisp curled up like a tube.BOOK, K.T. Achaya,weblink Indian Food: A Historical Companion, Oxford University Press, 1997, 0195644166,

Neyyappam

Neyyappam owes its origins to Kerala and has been a traditional offering in Hindu temples for God.WEB,weblinkweblink" title="archive.today/20130814174612weblink">weblink dead, 14 August 2013, The appam takes on the naan, 10 April 2010, The Times of India, Dileep Padgaonkar, It is made with rice flour, jaggery and clarified butter ghee, which is the traditional method of making Nei appam. Again, the different culture and religious practices introduced variations to the dish as described in the citation above.Unni appam is a variation in which mashed plantain is added to the batter. The batter is made out of rice flour, jaggery and plantain and is poured into a vessel called appakarai or appakaram, which has ghee heated to a high temperature. The appams take the shape of small cups and are fried until deep brown.

Pesaha appam

Pesaha appam is made by Nasrani Christians in Kerala during Pesaha (Passover). This type of appam is dipped in syrup or Pesaha Pal (Passover Coconut Milk) before being served.WEB, Amprayil, Kuruvilla Cherian, Kerala Nazranee Pesaha Receipes{{sic, yes, |url=http://nasrani.net/2008/03/16/kerala-nazranee-pesaha-receipes/ |date=16 March 2008 |publisher=Nasrani Syrian Christians Network |accessdate=22 August 2009}}

Vattayappam

(File:Vattayappam (2).JPG|thumb|Vattayappam)Vattayappam is made from rice flour, sugar, and coconut. It is an oil-free tea-time snack in a majority of households in Kerala.WEB,weblink Vattayappam- an oil free tea time snack - Appam - Palappam - Pesaha Appam - Kerala Cuisines - Cake - Snacks - Steamed, The dish is made by steam-cooking the batter and is very similar to the bánh bò from Vietnam.

Burmese apon

Appam, called apon () in Burmese, is a common street food in Burmese cuisine.WEB, လှည်းတန်းတစ်ဝိုက်မုန့်စားကြမယ်,weblink 2021-01-14, Yangon Life, my, 14 January 2021,weblink dead, It is considered a delicacy of Southern Myanmar, in coastal towns like Dawei and Myeik.WEB, ထားဝယ်ဆိုတာ လူငယ်တွေအတွက်ပါ,weblink 2021-01-14, MDN - Myanmar DigitalNews, my, WEB, မြိတ်လို့ခေါ်တဲ့ ကျွန်တော့်ရဲ့ဇာတိမြေ {{!, MingalaGO မြန်မာခရီးသွားလမ်းညွှန် – မြန်မာနိုင်ငံခရီးသွားဆိုင်ရာ တန်ဖိုးရှိအသုံးဝင်သော သတင်းအချက်အလက်များ|url=https://mingalago.com/my/interest/detail/myeik|access-date=2021-01-14|website=MingalaGO|language=my}}

Kue apem

File:Kue apem Pasar Terapung Lok Baintan.jpg|thumb|right|Indonesian kue apem, sold in Lok Baintan floating market, Banjar Regency, South KalimantanSouth KalimantanIn Indonesia, a variant of appam is known as kue apem or kue apam. It is an Indonesian kue or traditional cake of steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut.WEB, Kue Apem Kukus, Sajian Sedap, 16 December 2010,weblink Indonesian, 25 June 2015, 12 July 2015,weblink" title="web.archive.org/web/20150712093409weblink">weblink dead, Indonesian households or community traditionally communally made kue apem for celebration and festivities. For example, Keraton Yogyakarta traditionally held Ngapem ceremony, where royal household communally cook kue apem (Javanese version of appam) as a part of Tingalan Jumenengan Dalem ceremony.NEWS,weblink Para Puteri Sri Sultan Luwes Membuat Apem di Prosesi Ngapem - Tribun Jogja, 2018-04-14, Tribun Jogja, 2018-07-02, id-ID, It is quite similar to kue mangkok. Just like kue putu it is derived from Indian influence on Indonesian cuisine.

See also

• Lahoh
• Baghrir
• Apam balik
• Dosa (food)
• Uttapam
• List of fermented foods
• List of Indian breads
• List of pancakes

References

{{reflist}}{{Pancakes}}{{Indian Dishes}}{{Sri Lankan cuisine}}{{Indonesian cuisine}}{{Indonesian bread}}{{Kue}}