I think its absolutely critical that one of the bunch of us submitting '*.appam' recipes definitely write to the editors with a treatise of what kind of appam refers to what dish & the correct pronunciation thereof.. As one of the F52 members correctly said, this contest will probably unleash the full cornucopia of pancake offerings from the Indian Peninsula..
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<br />Rather than go into the review paper on appams, let me simply stick to what this addictive dish is. this dish is known by 2 different names depending upon the community. Either Vellai Appam as the Tamil Brahmin community refers to it or 'Paniyaram' as its known in Chettinad cuisine.
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<br />The traditional version is simply deep fried Idli Batter (Idlis are steamed rice & lentil cakes, one of the best comfort foods. from South India that is Uber healthy!) thats slightly over fermented. The 'over the hill' batter may either be diluted slightly with water & made into dosa, or simply seasoned with minced ginger, green chili & chopped shallots. curry leaves, cilantro, ( just about whats on hand at home) & dropped by he spoonful into hot oil. The end result is a crisp golden exterior that gives way to a spongy cooked interior redolent of oinion & ginger.. paired with some coconut chutney, it makes for a delightful afternoon 'tiffin' snack with piping hot cups of coffee.
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<br /> & yes.. A knitting needle (any size) is perfect for flipping and picking these treats!

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