apam

Apam, also spelled appam, is a pancake originating in the Indian state of Kerala and widely consumed in South Indian and Sri Lankan cuisines. It is traditionally made from a fermented batter of rice and coconut, poured into a hot, shallow pan to create a soft, thick center surrounded by a thin, lace-like rim.

It is prepared by soaking rice (often parboiled rice or idli rice) and grinding it with grated coconut, sometimes with a little fenugreek. The mixture is fermented with yeast or a naturally produced starter (toddy) for several hours, then mixed with coconut milk and a touch of salt and sugar before cooking.

To cook, a small, rounded appam pan or a flat, lightly oiled skillet is heated. A ladleful of batter is swirled to cover the base, and as it cooks, the center puffs up while the edges crisp into a lacy fringe. The result is a bowl-shaped pancake with a tender center.

Variants include paalappam, where extra coconut milk or milk is used to make a richer, softer version. In some households the batter is thicker or thinner to adjust for texture. In Sri Lanka and parts of Southeast Asia, similar fermented rice-based pancakes exist under local names.

Appam is typically served with savory curries such as vegetable stew or chicken curry, and is also enjoyed with sweet accompaniments like coconut milk with jaggery or banana. It is commonly eaten for breakfast or dinner and plays a role in festive meals.

Appam forms an important part of Kerala cuisine and diaspora communities; it is seen in temple offerings and festive gatherings.