Appam
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Appam, a fermented rice pancake, is a speciality of the South Indian coastal state of Kerala. It has a soft spongy middle, laced with crispy edges.
Rice powder is mixed with water and yeast, and the batter is left to ferment for 6 hours. The batter is poured into a vessel called appachatti and tossed with oil to make a circular appam. It is usually eaten with a side dish made of coconut called chutney, or with sweetened coconut milk. It can also be served with stew, or typically with kadala — a spicy dish made with Bengal Gram.
Appam also refers to another South Indian sweet dish, which owes its origins to Tamil Nadu. This is made with flour, jaggery, clarified butter — ghee — and bananas. A batter made out of flour, jaggery and banana is poured into a vessel called appakarai, which has ghee heated to a high temperature. The appams take the shape of small cups, and are fried until deep brown. Appams are a festive sweet, made on Gokulashtami - the birthday of Hindu deity, Krishna.
See also
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