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Appam
 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 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] Appam is most frequently served for breakfast or dinner, often with a topping such as an egg.
- ^ Sankaranarayanan, A.; Amaresan, N.; Dhanasekaran, D. (6 December 2019). Fermented Food Products. CRC Press. ISBN 978-1-000-76095-8.
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