By Nikita Toppo
These are rice pancakes that are mostly eaten as breakfast and dinner in southern states of India. Have you tried these varieties of appam?
It is bowl-shaped thin pancake made with fermented rice flour and grated coconut, which derive their shape from appachatti, a small pan used for cooking appam.
Just like plain appam, it is also prepared with rice flour but instead of grated coconut, palappam is prepared using coconut milk.
It is a sweet form of appam that is prepared with rice batter, jaggery and coconut and then fried in ghee.
Unlike other varieties the traditional method of fermenting kallappam batter is by using toddy instead of yeast and is mostly served with chicken stew.
It is a steamed rice cake from Kerala that is made with fermented rice batter and sugar along with a light flavour of cardamom.