Appam

Appam is a fermented pancake classic to the South Indian states of Kerala and Tamil Nadu. It is typically made from a batter of soaked parboiled rice and coconut milk and cooked in a shallow, wide-mouthed pan to yield a soft, fluffy center with a thin, lace-like edge. The dish is commonly called appam (or apam) in local languages.

The batter is prepared by grinding soaked rice (often idli or parboiled rice) and mixing it with grated coconut or coconut milk. A small amount of yeast or toddy may be used to aid fermentation, and the mixture is left to ferment for several hours. The result is a mildly sour, airy batter that forms the characteristic rise during cooking.

Appam is traditionally cooked in a rounded, raised pan called an appachatti. A ladle of batter is swirled to coat the sides, then the pan is heated so the center remains thick and spongy while the outer edge becomes crisp and lace-like. The center stays soft and tender as it cooks through.

Variants include neerappam, a softer, wetter version made with more coconut milk and water; vellayappam or white appam, which is typically thicker and paler. Paniyaram is a related form cooked in a special mold. Appam is commonly served with vegetable or meat stews, kadala curry (black chickpeas), or coconut chutney, and is enjoyed for breakfast, dinner, or festive meals in Kerala and coastal Tamil Nadu.