Appam

Origins and history

Appam originated in Kerala, India, and it is a popular breakfast dish in South India and Sri Lanka. It is often served with a variety of curries and chutneys, and it is a staple in many households.

Dietary considerations

Appam is naturally gluten-free and vegan, making it a great option for those with dietary restrictions. However, some recipes may include wheat flour or eggs, so it is important to check the ingredients before consuming.

Variations

There are many variations of appam, including sweet appam, which is made with jaggery and coconut, and egg appam, which is made with an egg cooked in the center of the pancake. Some recipes may also include spices such as cumin and coriander.

Presentation and garnishing

Appam is often served on a banana leaf or a plate, and it is garnished with fresh herbs such as cilantro and curry leaves. The edges of the pancake are crispy and golden brown, while the center is soft and fluffy.

Tips & Tricks

To make the perfect appam, be sure to use a well-seasoned appachatti and cook the pancake on low heat. The batter should be thin and pourable, and it should be fermented for at least 6 hours to ensure that the pancake is light and fluffy.

Side-dishes

Appam is often served with a variety of curries and chutneys, including coconut chutney, tomato chutney, and sambar. It can also be served with a side of dal or vegetable stew.

Drink pairings

Appam pairs well with a variety of drinks, including chai tea, coffee, and coconut water. The sweet and savory flavors of the dish are complemented by the warmth of chai tea and the freshness of coconut water.

Delicious Appam recipes

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