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An appam or hoppers 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 Tamil cuisine and Kerala cuisine found in the Indian states of Tamil Nadu and Kerala, and in Sri Lanka. [1]
An uttapam (or uthapam, uttappam, etc.) is a type of dosa from South India.Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings.The name is derived from the Tamil words appam and utthia or uttria, meaning "poured appam", because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet.
Appam - A bowl-shaped pancake made with fermented rice batter and coconut milk, typically paired with stew or egg curry; Parotta - Its a layered flatbread made from refined flour and oil. [8] Dosa - It is a thin, savoury crepe in Indian cuisine made from a fermented batter of ground black gram and rice.
Paneer Popcorn, also known as paneer nuggets is a quick, easy, healthy air fryer snack recipe made with fresh paneer (Indian cottage cheese), mixed with spices and herbs, and tossed with ...
An achappam ('achh' meaning mould and 'appam' meaning food made with flour) is a deep fried rose cookie made with rice flour and egg predominantly found in Kerala and other parts of South India. [ 2 ] [ 3 ] It is a signature Kerala snack believed to have originated from Dutch influence.
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhukatta, masala paniyaram, aadikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi, maavurundai, and athirasam.
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
The name is derived from the words neyy (നെയ്യ്) meaning "ghee" (clarified butter) and appam (അപ്പം) meaning "pancake". Neyyappam is typically made of rice flour (alternatively, with semolina ), jaggery, ghee-fried coconut (pieces or grated), ghee, cardamom and milk.