>SchreiberBike at 05:47, 7 September 2021

2021-09-07T05:47:23Z

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{{original research|date=April 2020}}

{{about||the steamship|SS Appam|the court case about the steamship|The Steamship Appam}}
{{Use dmy dates|date=March 2020}}
{{Infobox food
| name = Appam
| image = Paalappam.JPG
| caption = Appam
| alternate_name = Hoppers, Ãppa, kallappam, vellappam, palappam
| national_cuisine = [[Indian cuisine|India]]
| course = [[Breakfast]] or [[dinner]]
| type = [[Pancake]] or [[griddle]] cake
| main_ingredient = Rice batter
| variations = Egg hoppers
| calories =
}}
'''Appam''' ({{lang-ml|അപ്പം}},
{{lang-ta|ஆப்பம்}}) is a type of [[pancake]], originating from [[South India]], made with fermented rice batter and coconut milk, common in [[Kerala]], [[Sri Lanka]], [[Tamil Nadu]].<ref name="Indian Food">{{cite book | title=Indian Food: A Historical Companion|url=https://books.google.com/books/about/Indian_Food.html?id=CKIJAAAACAAJ| author=K.T. Achaya| year=1997| publisher=Oxford University Press| isbn=0195644166 }}</ref><ref name="Kerala Cookbook">{{cite book | title=The Essential Kerala Cookbook|url=https://books.google.com/books?id=pYfOCaAPb3sC&pg=PA187| author=Vijayan Kannampilly| year=2003| pages=13, 14, 187| publisher=Penguin Books India| isbn=0143029509 }}</ref><ref name="World Food Series">{{cite book | title=India, Lonely Planet World Food Guides, World Food Series|url=https://books.google.com/books?id=XWXGIQG5fMMC&pg=PA201|author1=Martin Hughes |author2=Sheema Mookherjee |author3=Richard Delacy | year=2001| page=201| publisher=Lonely Planet| isbn=1864503289 }}</ref><ref name=IndiaToday>{{cite web|url=http://indiatoday.intoday.in/story/rahul-gandhi-raditional-syrian-christian-meal-kalapakavadi-family-kerala-congress/1/336005.html|publisher=India Today|title=Rahul Gandhi has traditional Syrian Christian meal in Kerala| date=13 January 2014}}</ref><ref name="Rude Food" /><ref name=CNN_12_SL_FOODS>{{cite web|url=http://edition.cnn.com/2014/10/26/travel/sri-lanka-must-try-food/index.html|publisher=CNN|title=12 Sri Lanka foods visitors have to try}}</ref> It is eaten most frequently for [[breakfast]] or [[dinner]].

==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 language|Tamil]] ''[[Perumpāṇāṟṟuppaṭai|Perumpanuru]]''.<ref name="Rude Food">{{cite book | title=Rude Food: The Collected Food Writings of Vir Sanghvi|url=https://books.google.com/books?id=eK1uGVxmEiUC&pg=PA110&lpg=PA11| author=Vir Sanghvi| year=2004| page=110| publisher=Penguin Books India| isbn=0143031392 }}</ref><ref name="Gupta">{{cite book | title=Let's Go Time Travelling|url=https://books.google.com/books?id=2F9y5MvccaEC&dq=Let%27s+Go+Time+Travelling&source=gbs_navlinks_s| author=Subhadra Sen Gupta| year=2012| chapter=Always Ready for Appams!| publisher=Penguin UK| isbn=818475678X }}</ref><ref name="The Story of our Food by K. T. Achaya">{{cite book | title=The Story of Our Food|url=https://books.google.com/books?id=bk9RHRCqZOkC&pg=PA80&dq | author=K. T. Achaya| page=80| publisher=Universities Press| isbn=81-7371-293-X }}</ref> K. T. Achaya in the last published book of his lifetime states that Appam was well established in [[Tamilakam|ancient Tamil country]].

==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:Appam with kadala curry from kerala.jpg|thumb|Appam served with chickpea curry from Kerala]]

===Plain Appam===
Plain Appam or Vella Appam are bowl-shaped thin pancakes made from fermented rice flour. They derive their shape from the small ''appachatti'' in which they are cooked. They are very tasty neither too sweet nor less sweet, and following Currys are served with this ; Kerala style Mutton Stew, Kerala style Chickpea curry, Kerala style Chicken curry and more.These hoppers are made from a batter using rice, [[yeast]], salt and a little [[sugar]]. After the mixture has stood for a couple of hours, it can be cook in the appachatti with a little [[Coconut oil|Coconut oil.]]

===Egg appam===
[[image:Appam_with_egg.jpg|thumb|right|With egg cooked in middle]]
They are same as plain appams, but an [[egg (food)|egg]] is broken into the pancake as it cooks.

===Idiyappam===
[[Idiyappam]] (string hopper or noolputtu) is made from [[rice]] [[noodles]] curled into flat spirals. It is served for breakfast with a thin [[fish]] or [[chicken curry]], 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. The [[India]]n and [[Sri Lanka]]n population eats string hoppers for breakfast or dinner. There are many variations to this, depending on the type of flour used etc. This simple dish can be adapted into other foods such as string hopper [[Biriyani]], by adding scrambled eggs or vegetables.<ref>{{cite web|author1=Petrina Verma Sarkar |url=http://indianfood.about.com/od/ricerecipes/r/appam.htm |title=Appams - Appam Recipe - Hoppers - Hoppers Recipe |publisher=Indianfood.about.com |date=2011-03-02 |accessdate=2011-11-21}}</ref> Another example is located in Kerala, 'Idiyappam' Paaya (goat leg soup made using coconut).

[[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 [[Saint Thomas Christians|Syrian Christian]] food.<ref>{{cite book |last1=Menon |first1=A. Sreedhara |title=Social and cultural history of Kerala |date=1979 |publisher=Sterling |url=https://books.google.com/books?id=BXluAAAAMAAJ&q=Achappam&dq=Achappam&hl=en&sa=X&ved=0ahUKEwjWn632np_iAhUJKY8KHSa4BLg4ChDoAQguMAE |language=en}}</ref>

===Kuzhalappam===
Kuzhalappam is a typical Syrian Christian dish which is a fried crisp curled up like a tube.<ref name="Indian Food"/>

===Neyyappam===
[[Neyyappam]] owes its origins to Kerala and has been a traditional offering in Hindu temples for God.<ref name=TOI_APR_10_2010>{{cite web|url=http://articles.timesofindia.indiatimes.com/2010-04-10/food-reviews/28133133_1_malayali-syrian-christians-rice|archive-url=https://archive.today/20130814174612/http://articles.timesofindia.indiatimes.com/2010-04-10/food-reviews/28133133_1_malayali-syrian-christians-rice|url-status=dead|archive-date=14 August 2013|title=The appam takes on the naan|date=10 April 2010|work=[[The Times of India]]|author=Dileep Padgaonkar}}</ref> It is made with rice flour, [[jaggery]], 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|Unni appam]] is a variation in which mashed [[Plantain (cooking)|plantain]] is added to the batter. The batter is made out of rice flour, jaggery and plantain 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 [[Saint Thomas Christians|Nasrani Christians]] in Kerala during [[Pesaha]] (Passover). This type of appam is dipped in syrup or Pesaha Pal (Passover Coconut Milk) before being served.<ref name=Amprayil>{{cite web |last=Amprayil |first=Kuruvilla Cherian |title=Kerala Nazranee Pesaha Receipes{{sic |nolink=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}}</ref>

===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 majority of households in Kerala.<ref>{{cite web|url=http://food.manoramaonline.com/food/kerala-kitchen/vattayappam-kerala-snack-steamed-rice-cake-recipe.html|title=Vattayappam- an oil free tea time snack - Appam - Palappam - Pesaha Appam - Kerala Cuisines - Cake - Snacks - Steamed}}</ref> The dish is made by steam-cooking the batter, and is very similar to the [[bánh bò]] from [[Vietnam]].

===Kue apem===
[[File:Kue apem Pasar Terapung Lok Baintan.jpg|thumb|right|Indonesian ''kue apem'', sold in Lok Baintan floating market, Banjar, [[South Kalimantan]]]]
In [[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]].<ref>{{cite web|title=Kue Apem Kukus |publisher=Sajian Sedap|date=16 December 2010 |url=http://www.sajiansedap.com/recipe/detail/5483/kue-apem-kukus#.VYtFSlK6LIU |language=Indonesian |accessdate=25 June 2015}}</ref> Indonesian households or community traditionally communally made kue apem for celebration and festivities. For example, [[Kraton Ngayogyakarta Hadiningrat|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.<ref>{{Cite news|url=http://jogja.tribunnews.com/2018/04/14/para-puteri-sri-sultan-luwes-membuat-apem-di-prosesi-ngapem|title=Para Puteri Sri Sultan Luwes Membuat Apem di Prosesi Ngapem - Tribun Jogja|date=2018-04-14|work=Tribun Jogja|access-date=2018-07-02|language=id-ID}}</ref> It is quite similar to ''[[kue mangkok]]''. Just like ''[[kue putu]]'' it is derived from Indian influence on [[Indonesian cuisine]].

==See also==
* [[Apam balik]]
*[[Dosa]]
* [[Uttapam]]
* [[List of fermented foods]]
* [[List of Indian breads]]
* [[List of pancakes]]
* {{portal-inline|food}}

==References==
{{reflist}}

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

[[Category:Fermented foods]]
[[Category:Tamil cuisine]]
[[Category:Sri Lankan pancakes]]
[[Category:Indian breads]]
[[Category:Kerala cuisine]]
[[Category:Articles containing video clips]]
[[Category:Sri Lankan egg dishes]]
[[Category:Indian cuisine]]
[[Category:Indonesian breads]]
[[Category:Indonesian pancakes]]
[[Category:Javanese cuisine]]

Appam - Revision history

>SchreiberBike at 05:47, 7 September 2021