Appam

E872146

Appam is a soft, bowl-shaped South Indian pancake made from fermented rice batter and coconut milk, commonly eaten for breakfast or dinner with curries in Kerala.

All labels observed (2)

Label Occurrences
Appam canonical 1
appam 1

How this entity was disambiguated

Statements (48)

Predicate Object
instanceOf South Indian dish
breakfast food
pancake
hasAlternativeName Hopper
Palappam
Vellayappam
hasCharacteristic bowl-shaped
crispy edges
fermented
gluten-free when made with only rice
soft center
hasMainIngredient coconut milk
fermented rice batter
rice
salt
water
yeast or natural fermenting agents
hasRegionalVariant Idiyappam
Kallappam
Kothu appam
hasTexture lace-like thin edges
spongy center
isAssociatedWith Syrian Christian cuisine of Kerala
linked to: Kerala cuisine

festive meals in Kerala
isCookedIn appachatti
small wok-shaped pan
isPartOfCuisine Kerala cuisine
Sri Lankan cuisine
Tamil cuisine
isPopularIn Kerala
South India
Sri Lanka
Tamil Nadu
isPreparedBy cooking batter in a curved pan
fermenting batter
grinding soaked rice into batter
soaking rice
isServedWith chicken stew
chutney
coconut milk
egg curry
fish curry
vegetable stew
isTypicallyServedOn banana leaf in traditional settings
isUsuallyEatenFor breakfast
dinner
usesFermentingAgent toddy in traditional recipes
yeast in modern recipes

How these facts were elicited

Referenced by (2)

Full triples — surface form annotated when it differs from this entity's canonical label.

Kerala cuisine hasDish appam
linked to: Appam