Appam

Anappamorhoppersis a type of thin pancake originating fromSouth IndiaandSri Lanka. 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 part ofTamil cuisineandKeralacuisine found in the Indian states ofTamil NaduandKerala, and inSri Lanka.Appam is most frequently served for breakfast or dinner, often with a topping such as an egg.
Appam (alsoaapa,appe) may derive from theSanskritword (अपूपapupa), which refers to a type of "fried dainty."
Vir Sanghvi, an Indian journalist, quotes food historianK. T. Achayaand states that the appam is mentioned in theTamilSangam literature, in works likePerumpāṇāṟṟuppaṭai.Achaya states that appam was well-established inancient Tamil countryas mentioned inSangam, with poems also describing appam along with modakam being sold at street markets in ancient city ofMadurai.
Appam is a close relative ofdosa. 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 theSrirangamtemple, made to be offered to the deity.
Appam also has a rich history in the island nation of Sri Lanka.There are multiple styles of fermenting appam, and some Jewish historians have noted that theCochin JewsofKeralaused fresh toddy instead of yeast.
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 spicysambolor freshchutney.Kiri hodior 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.
Achappamis a deep-fried rose cookie made with rice. It is a signatureSyrian Christianfood.
Kuzhalappam is a typicalSyrian Christian-Saint Thomas Christiansdish which is a fried crisp curled up like a tube.
Neyyappamowes its origins to Kerala and has been a traditional offering in Hindu temples for God.It is made with rice flour,jaggeryand clarified butterghee, 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 appamis a variation in which mashedplantainis added to the batter. The batter is made out of rice flour, jaggery and plantain and is poured into a vessel calledappakaraiorappakaram, which has ghee heated to a high temperature. The appams take the shape of small cups and are fried until deep brown.
Kallappam is a traditional breakfast item of Kerala. It is made from fermented rice flour and coconut batter. Christians in Kerala prepare it on special occasions likeEaster.Its 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.
Pesaha appamis made byNasrani Christiansin Kerala duringPesaha(Passover).  This type of appam is dipped in syrup or Pesaha Pal (Passover Coconut Milk) before being served.
Vattayappam is made from rice flour, sugar, and coconut. It is an oil-free tea-time snack in a majority of households in Kerala.The dish is made by steam-cooking the batter and is very similar to thebánh bòfromVietnam.
Appam, calledapon(အာပုံ) inBurmese, is a common street food inBurmese cuisine.It is considered a delicacy of Southern Myanmar, in coastal towns likeDaweiandMyeik.
InIndonesia, a variant of appam is known askue apemorkue apam. It is an Indonesiankueor traditional cake of steamed dough made ofrice flour,coconut milk, yeast andpalm sugar, usually served with gratedcoconut.Indonesian households or community traditionally communally made kue apem for celebration and festivities. For example,Keraton Yogyakartatraditionally heldNgapemceremony, where royal household communally cookkue apem(Javanese version ofappam) as a part ofTingalan Jumenengan Dalemceremony.It is quite similar tokue mangkok. Just likekue putuit is derived from Indian influence onIndonesian cuisine.