Back أبام Arabic ابام ARZ অপ্পম Assamese Apem BAN Apam BJN আপ্পাম Bengali/Bangla Appam Czech Appam (Lebensmittel) German Appam Spanish اپام Persian
 Appam | |
| Alternative names | Hoppers, ãppa, kallappam, vellappam, palappam |
|---|---|
| Type | Pancake or griddle cake |
| Course | Breakfast or dinner |
| Associated cuisine | India, Sri Lanka, Southeast Asia |
| Main ingredients | Rice batter |
| Variations | Egg hoppers |
An appam or vellayappam is a type of thin pancake originating from South India.[1] 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's a popular dish in Indian states of Kerala, Tamil Nadu and in Sri Lanka.[2]. In Sri Lanka, it is popularly known as hoppers. Appams are most frequently served for breakfast or dinner, often with a side such as a vegetable or egg curry.
- ^ Cite error: The named reference
Rude Foodwas invoked but never defined (see the help page). - ^ Sankaranarayanan, A.; Amaresan, N.; Dhanasekaran, D. (6 December 2019). Fermented Food Products. CRC Press. ISBN 978-1-000-76095-8.