Appam or hoppers, are a type of food in Sri Lankan and South Indian cuisine. It is called Appam in Kerala and Aappam in Tamil Nadu and, Paddu or Gulle Eriyappa in Kannada. It is eaten most frequently for breakfast or dinner.

* Plain hoppers are bowl-shaped thin pancakes made from fermented rice flour. They derive their shape from the small Appachatti in which they are cooked. They are fairly bland, and always served with a spicy accompaniment. These hoppers are made from a batter using rice, yeast, salt and a little sugar. After the mixture has stood for a couple of hours, it can be fried in the appachatti with a little oil.

* Egg hoppers are the same as plain hoppers, but an egg is broken into the pancake as it cooks.

* Milk hoppers have a spoonful of thick coconut milk/coconut cream added to the doughy centre. When cooked, the centre is firm to the touch but remains soft inside and is sweeter as a result of the coconut milk.

* Honey hoppers are crispy pancakes cooked with a generous amount of palm treacle. Some people also like to add some jaggery just before serving to make it extra sweet.

Kerala Cuisines