Appam

Okay kiddo, do you like pancakes? Appam is kind of like a pancake too! It’s a very popular dish in some parts of India like Kerala, Tamil Nadu, and Sri Lanka.

Now coming to the nitty-gritty of appam - the batter that is used to make it is made by soaking rice in water and then grinding it into a smooth paste. Then, coconut milk and a little bit of yeast are added to this mixture and it is left to ferment overnight. This fermentation process makes the batter a little bit fluffy and gives it a nice sour taste.

Next, when it's time to make the appam, the batter is poured onto a special pan that has a slightly curved base. This allows the batter to spread evenly across the entire surface of the pan. Unlike regular pancake pans, appam pans are much deeper and have a lid.

After a few minutes of cooking, small holes will start to appear on the surface of the appam. This is an indication that the appam is ready to eat.

Appams are best enjoyed with a delicious coconut milk-based stew called Ishtu. You could also eat them with spicy chutneys or curries!

So there you have it, Appam is a tasty and fluffy pancake-like dish that is popular in some parts of India and Sri Lanka.