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Appam (Lebensmittel)

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Appam is a type of pancake made with fermented rice batter and coconut milk. It is a common food in the South Indian state of Kerala[1][2][3][4][5][6][7]. and is considered as a staple diet and a cultural synonym of the Nasranis Vorlage:Citation needed (also known as Saint Thomas Christians or Syrian Christians) of Kerala. Each of the three separate Indian Jewish communities - Cochin, Mumbai, Calcutta - counts in its culinary repertoire grain dishes called appam.[8] Appam is also popular in Tamil NaduVorlage:Citation needed and Sri Lanka.[9] It is eaten most frequently for breakfast or dinner.

History

Eminent Indian food Historian K. T. Achaya in the last published book of his lifetime states that Appam was well established in ancient Tamil country (parts of present day South India) around 1st century AD, as per references in Perumpanaru of Tamil Sangam literature collection.[10] Appam first emerged in the southern tip of India, as per Gil Marks.[8] Vir Sanghvi, an Indian journalist, quotes food historian K. T. Achaya and states that the Malayali appam is mentioned in the Perumpanuru of the fifth century.[2][11][10]

Regional Names

It is called Appam (അപ്പം) in Malayalam, Aappam (ஆப்பம்) in Tamil, Appa (ආප්ප) in Sinhala, Chitau Pitha (ଚିତାଉ) in Oriya, Paddu or Gulle Eriyappa in Kodava and Arpone (အာပုံမုန့်) in Burmese. Appam is commonly referred to by its anglicized name, Hoppers, in Sri Lanka.

Variations

An appam being cooked in Kerala
Appam served with coconut milk in Tamil Nadu
Sri Lankan hoppers

Achappam

Achappam is a deep fried rose cookie made with rice. It is a signature Syrian Christian food as per K. T. Achaya.[12]

Egg hoppers

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

Honey hoppers

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.

Idiyappam

Idiyappam (string hopper or noolputtu) is made from rice noodles curled into flat spirals. It is served for breakfast with a thin fish or chicken curry, containing only one or two pieces of meat, a dhal (lentil) dish, and a spicy sambol or fresh chutney. String hoppers are made from steamed rice flour made into a dough with water and a little salt, and forced through a mould similar to those used for pasta to make the strings. They are cooked by steaming. These hoppers can be bought ready-made. The Indian and Sri Lankan population eats string hoppers for breakfast or dinner. There are many variations to this, depending on the type of flour used etc. This simple dish can be adapted into other foods such as string hopper Biriyani, by adding scrambled eggs or vegetables.[13] Another example is located in Kerala, 'Idiyappam' Paaya (goat leg soup made using coconut).

Kallappam

It is a form of appam where kallu is added to the fresh batter to kick start the fermentation.

Kuzhalappam

Kuzhalappam is a typical Syrian Christian dish which is a fried crisp curled up like a tube.[1]

Neyyappam

Neyyappam owes its origins to Kerala and is a signature food of Syrian Christians of Kerala, as per K. T. Achaya.[12] It is made with rice flour, jaggery, clarified butter ghee.

Unni appam is a variation in which mashed plantain is added to the batter. The batter is made out of rice flour, jaggery and plantain is poured into a vessel called appakarai or appakaram, which has ghee heated to a high temperature. The appams take the shape of small cups and are fried until deep brown. Both neyyappam and unni appam are eaten as snacks.

Palappam

Palappam is prepared using 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.

Pesaha appam

Pesaha appam is made by Nasrani Christians in Kerala during Pesaha (Passover). This type of appam is dipped in syrup or Pesaha Pal (Passover Coconut Milk) before being served.[14]

Plain hoppers

Plain hoppers or vella appam 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 neutral in taste and mostly served with some spicy condiment or curry. 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. In south-central Kerala, it is mostly served with kadala curry, mutton or vegetable stew or egg roast.

Vattayappam

Vattayappam is made from rice flour, sugar, and coconut. The dish is made by steam-cooking the batter, and is very similar to the Bánh bò from Vietnam.

See also

Portal: Food – Übersicht zu Wikipedia-Inhalten zum Thema Food

References

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  1. ↑ a b K.T. Achaya: Indian Food: A Historical Companion. Oxford University Press, 1997, ISBN 0-19-564416-6 (google.co.in).
  2. ↑ a b Vir Sanghvi: Rude Food: The Collected Food Writings of Vir Sanghvi. Penguin Books India, 2004, ISBN 0-14-303139-2, S. 110 (google.co.in).
  3. ↑ Vijayan Kannampilly: The Essential Kerala Cookbook. Penguin Books India, 2003, ISBN 0-14-302950-9, S. 13, 14, 187 (google.co.in).
  4. ↑ Martin Hughes, Sheema Mookherjee, Richard Delacy: India, Lonely Planet World Food Guides, World Food Series. Lonely Planet, 2001, ISBN 1-86450-328-9, S. 201 (google.co.in).
  5. ↑ Rahul Gandhi has traditional Syrian Christian meal in Kerala. India Today, 13. Januar 2014;.
  6. ↑ Exploring Cuisine From India's Spice Coast. The New York Times, 13. September 2000;.
  7. ↑ Christmas with a Suriyani twist. Deccan Chronicle, 15. Dezember 2013;.
  8. ↑ a b Gil Marks: Encyclopedia of Jewish food. Wiley, Hoboken, N.J. 2010, ISBN 0-544-18631-1 (google.com).
  9. ↑ 12 Sri Lanka foods visitors have to try. CNN;
  10. ↑ a b K. T. Achaya: The Story of Our Food. Universities Press, ISBN 81-7371-293-X, S. 80 (google.co.in).
  11. ↑ Subhadra Sen Gupta: Let's Go Time Travelling. Penguin UK, 2012, ISBN 81-8475-678-X (google.co.in).
  12. ↑ a b Times of India food article from Apr 10,2010. Times Of India;
  13. ↑ Petrina Verma Sarkar, About.com Guide: Appams - Appam Recipe - Hoppers - Hoppers Recipe. Indianfood.about.com, 2. März 2011, abgerufen am 21. November 2011.
  14. ↑ Kuruvilla Cherian Amprayil: Kerala Nazranee Pesaha Receipes. Nasrani Syrian Christians Network, 16. März 2008, abgerufen am 22. August 2009.
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