Appam - the Queen of Kerala is a fermented flat bread made out of Rice and Coconut. In Tamil, it is known as “Aappam“.

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The Srilankans prefer to call it as “appa” or “hopper“. Appam is specially popular among the Syrian Christians of Kerala and some say that Appam was adapted from Jewish people who migrated to Kerala.

Times have changed and I would say, Appam has become an identity of all Keralites.

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Appam, a fermented rice pancake, is a delicious breakfast dish of the South Indian coastal state of Kerala. Appam are often served along with a coconut-flavoured vegetable stew.

Here is the recipe for making mouth-watering Appam.

There are numerous variations of Appam like Palappam, Velayappam, Kallappam, Vatayappam and so on….. I have always tried to find out the difference between Palappam, Velayappam and the likes but I realized that the names and recipes for Appam vary from region to region in Kerala.

Back Home, my mom used to make 2 kinds of Appam - one was Palappam and the other Kallappam. I guess these 2 were the familiar ones in and around Kottayam.

When I moved to college, I discovered Vellayappam, which is how it is known in some Northern Regions of Kerala. Later, after moving to US, I learnt from my friends about the simple and humble Plain Appam, with no frills and thrills.

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Appams" are a famous breakfast and snack food from Kerala, and you can find several variations of the basic Appam recipe.

It is a relatively simple recipe, but may need some practice to perfect it. You can add vegetables, coconut, spinach or other flavors of your choice to modify the basic Appam recipe given below.

This South-Indian favorite can be enjoyed with Sambhar or vegetable curries and stews; It's tasty, versatile, and healthy too, so try it out and see for yourself!

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