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== Appam ==
'''Appam''' (/ˈæpəm/; from Tamil: அப்பம்) is a type of pancake, originating from the Indian subcontinent, made with fermented rice batter and coconut milk. It is a common food in the South Indian state of Kerala, as well as in Sri Lankan Tamil cuisines. It is eaten most frequently for breakfast or dinner.

=== Etymology ===
The term "Appam" is derived from the Tamil word "appam" meaning pancake. The word is of Dravidian origin and is related to the Tamil word "appan" or "father", which is a term of respect. 

=== Ingredients ===
The main ingredients of Appam are [[Rice|Rice]] and [[Coconut Milk|Coconut Milk]]. The rice is soaked and then ground to a fine paste. This paste is then mixed with coconut milk and a small amount of sugar. The mixture is allowed to ferment overnight before it is used to make the pancakes.

=== Preparation ===
Appam is traditionally cooked in a special appachatti, a shallow wok with a convex bottom. The batter is poured into the appachatti and swirled around to coat the sides of the pan. The appam is then covered and cooked on a low heat until the edges are crispy and the centre is soft and fluffy.

=== Variations ===
There are several variations of Appam, including [[Egg Appam|Egg Appam]], [[Milk Appam|Milk Appam]], and [[Honey Appam|Honey Appam]]. Each variation has its own unique taste and texture.

=== Related Terms ===
* [[Dosa]]: A similar pancake made from a fermented batter. Unlike Appam, Dosa is a flat, thin, crispy pancake.
* [[Idli]]: A steamed cake made from a similar fermented batter to Appam.
* [[Vada]]: A savoury fried snack from the Indian subcontinent, similar in texture to a fritter.

[[Category:Indian Cuisine]]
[[Category:Pancakes]]
[[Category:Fermented Foods]]

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