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Appam

Appam
Alternative names	Hoppers, Ãppa, kallappam, vellappam, palappam
Type	Pancake or griddle cake
Course	Breakfast or dinner
Associated cuisine	India, Sri Lanka, Southeast Asia
Main ingredients	Rice batter
Variations	Egg hoppers
Cookbook: Appam   Media: Appam

An appam or hoppers is a type of thin pancake originating from South India and Sri Lanka. It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok. It is part of Tamil cuisine and Kerala cuisine found in the Indian states of Tamil Nadu and Kerala, and in Sri Lanka. Appam is most frequently served for breakfast or dinner, often with a topping such as an egg.

Etymology

Appam (also aapa, appe) may derive from the Sanskrit word (अपूप apupa), which refers to a type of "fried dainty."

History

Vir Sanghvi, an Indian journalist, quotes food historian K. T. Achaya and states that the appam is mentioned in the Tamil Sangam literature, in works like Perumpāṇāṟṟuppaṭai. Achaya states that appam was well-established in ancient Tamil country as mentioned in Sangam, with poems also describing appam along with modakam being sold at street markets in ancient city of Madurai.

“At nightfall, the sounds of conch shells cease, and shops are shut, their screens pulled down. Vendors, who sell delicate appams that are like honeycombs and modakam that are made by hand filled with coconut and sugar sweet and pulses, go to sleep."

Appam is a close relative of dosa. Early dosas were made from rice batter and later black lentils were introduced, and since then black lentils have become an integral component of dosa. The recipe of appam unlike dosa has remained unchanged for centuries. One of the earliest recipes for appam can be found in the elaborately carved recipe on the walls of the Srirangam temple, made to be offered to the deity.

Appam also has a rich history in the island nation of Sri Lanka. There are multiple styles of fermenting appam, and some Jewish historians have noted that the Cochin Jews of Kerala used fresh toddy instead of yeast.

Variations

Idiyappam

Idiyappam (string hopper or noolputtu) is made from rice noodles curled into flat spirals. It is served for breakfast with a thin curry of fish or chicken, containing only one or two pieces of meat, a dhal (lentil) dish, and a spicy sambol or fresh chutney. Kiri hodi or sodhi, a type of coconut milk curry, is another popular accompaniment to idiyappam. 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. Some people even sprinkle grated coconut on the rice noodles. These hoppers can be bought ready-made. In India and Sri Lanka, String Hoppers can be served as both a breakfast meal and as dinner. There are many variations to hoppers, depending on, for example, the type of flour used. This simple dish can be adapted into other foods such as string hopper biriyani, by adding scrambled eggs or vegetables.

Achappam

Achappam is a deep-fried rose cookie made with rice. It is a signature Syrian Christian food.

Kuzhalappam

Kuzhalappam is a typical Syrian Christian-Saint Thomas Christians dish which is a fried crisp curled up like a tube.

Neyyappam

Neyyappam owes its origins to Kerala and has been a traditional offering in Hindu temples for God. It is made with rice flour, jaggery and clarified butter ghee, which is the traditional method of making Nei appam. Again, the different culture and religious practices introduced variations to the dish as described in the citation above.

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 and 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.

Kallappam

Kallappam is a traditional breakfast item of Kerala. It is made from fermented rice flour and coconut batter. Christians in Kerala prepare it on special occasions like Easter. Its name is derived from kallu, Malayalam for palm toddy, the ingredient traditionally used for fermenting the rice flour. In modern preparation of the dish, yeast has replaced toddy.

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.

Vattayappam

Vattayappam is made from rice flour, sugar, and coconut. It is an oil-free tea-time snack in a majority of households in Kerala. The dish is made by steam-cooking the batter and is very similar to the bánh bò from Vietnam.

Burmese apon

Appam, called apon (အာပုံ) in Burmese, is a common street food in Burmese cuisine. It is considered a delicacy of Southern Myanmar, in coastal towns like Dawei and Myeik.

Kue apem

In Indonesia, a variant of appam is known as kue apem or kue apam. It is an Indonesian kue or traditional cake of steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut. Indonesian households or community traditionally communally made kue apem for celebration and festivities. For example, Keraton Yogyakarta traditionally held Ngapem ceremony, where royal household communally cook kue apem (Javanese version of appam) as a part of Tingalan Jumenengan Dalem ceremony. It is quite similar to kue mangkok. Just like kue putu it is derived from Indian influence on Indonesian cuisine.

See also

• Lahoh
• Baghrir
• Apam balik
• Dosa (food)
• Uttapam
• List of fermented foods
• List of Indian breads
• List of pancakes
• food portal

References

1. Sankaranarayanan, A.; Amaresan, N.; Dhanasekaran, D. (6 December 2019). Fermented Food Products. CRC Press. ISBN 978-1-000-76095-8.
2. The Bloomsbury Handbook of Indian Cuisine - Page 27-Colleen Taylor Sen, Sourish Bhattacharyya, Helen Saberi · 2023
3. ^ Vir Sanghvi (2004). Rude Food: The Collected Food Writings of Vir Sanghvi. Penguin Books India. p. 110. ISBN 0143031392.
4. Subhadra Sen Gupta (2012). "Always Ready for Appams!". Let's Go Time Travelling. Penguin UK. ISBN 978-8184756784.
5. K. T. Achaya (November 2003). The Story of Our Food. Universities Press. p. 80. ISBN 81-7371-293-X.
6. Food in Pathupattu Part III Maduraikanchi - Achaya, K.T. Indian Food: A Historical Companion. Oxford University Press 1994
7. Champakalakshmi R. Trade, ideology and Urbanization South India 300 BC to 1300 AD. Oxford University Press India 1996.
8. Gutiérrez, Andrea (2018), Jewels Set in Stone: Hindu Temple Recipes in Medieval Cōḻa Epigraphy. Religions., doi:10.3390/rel9090270
9. Shoba (16 April 2015). "A Divine Treat". Open Magazine.
10. Bullis; Hutton (2001). Food of Sri Lanka. Tuttle Publishing.
11. Marks, Gil (2010). Encyclopedia of Jewish food. Wiley. ISBN 978-0-544-18631-6. OCLC 849738985.
12. Sassoon, Essie, 1936- (14 June 2013). Spice & kosher : exotic cuisine of the Cochin Jews. Tamarind Tree Books Incorporated. ISBN 978-1-989242-11-7. OCLC 1268929164.{{cite book}}: CS1 maint: multiple names: authors list (link) CS1 maint: numeric names: authors list (link)
13. Petrina Verma Sarkar (2 March 2011). "Appams - Appam Recipe - Hoppers - Hoppers Recipe". Indianfood.about.com. Archived from the original on 7 January 2016. Retrieved 21 November 2011.
14. Menon, A. Sreedhara (1979). Social and cultural history of Kerala. Sterling.
15. K.T. Achaya (1997). Indian Food: A Historical Companion. Oxford University Press. ISBN 0195644166.
16. Menon, A. Sreedhara (1979). Social and Cultural History of Kerala. Sterling.
17. Dileep Padgaonkar (10 April 2010). "The appam takes on the naan". The Times of India. Archived from the original on 14 August 2013.
18. "തനി നാടൻ കള്ളപ്പം, ഈസ്റ്റർ ദിനത്തിലെ പ്രഭാത ഭക്ഷണം". www.manoramaonline.com. Retrieved 25 May 2024.
19. "Recipe of Kallappam, Breakfast dish, Kerala Food". Kerala Tourism. Retrieved 24 May 2024.
20. Amprayil, Kuruvilla Cherian (16 March 2008). "Kerala Nazranee Pesaha Receipes [sic]". Nasrani Syrian Christians Network. Retrieved 22 August 2009.
21. "Vattayappam- an oil free tea time snack - Appam - Palappam - Pesaha Appam - Kerala Cuisines - Cake - Snacks - Steamed".
22. "လှည်းတန်းတစ်ဝိုက်မုန့်စားကြမယ်". Yangon Life (in Burmese). Archived from the original on 14 January 2021. Retrieved 14 January 2021.
23. "ထားဝယ်ဆိုတာ လူငယ်တွေအတွက်ပါ". MDN - Myanmar DigitalNews (in Burmese). Retrieved 14 January 2021.
24. "မြိတ်လို့ခေါ်တဲ့ ကျွန်တော့်ရဲ့ဇာတိမြေ | MingalaGO မြန်မာခရီးသွားလမ်းညွှန် – မြန်မာနိုင်ငံခရီးသွားဆိုင်ရာ တန်ဖိုးရှိအသုံးဝင်သော သတင်းအချက်အလက်များ". MingalaGO (in Burmese). Retrieved 14 January 2021.
25. "Kue Apem Kukus" (in Indonesian). Sajian Sedap. 16 December 2010. Archived from the original on 12 July 2015. Retrieved 25 June 2015.
26. "Para Puteri Sri Sultan Luwes Membuat Apem di Prosesi Ngapem - Tribun Jogja". Tribun Jogja (in Indonesian). 14 April 2018. Retrieved 2 July 2018.

v t e Sri Lankan cuisine
Dishes	Rice Biryani Diyabath Idli Kaha bath Kiribath Lamprais Nasi goreng Pittu Rice and curry Roti Gothamba roti Kottu roti Pol roti Uraippu roti Other Dosa Hoppers Kankun mallung Kola kanda Kool Mee goreng Sathe String hoppers Upma
Side dishes	Bread Gal Banis Jam paan Kimbula Banis Maalu paan Roast Paan Seeni Banis Sri Lankan tea bun Theti Paan Curry Curry Apple curry Beetroot curry Brinjal paal curry Cashew curry Chicken curry Kakuluwo curry (Crab curry) Elumas (Lamb curry) Ismoru (Beef curry) Jaffna lamb curry Malu Mirisata (Fish curry) Mango curry Moju (Pork curry) Murunga curry Polos (Jackfruit curry) Potato curry Pumpkin curry Other Malay Achcharu Babath Fish Cutlet Dal Ekor soup Gotukola Gova Kaldu Kiri hodi Mallung Papadum Rasam Sambol Katta sambal Pol sambol Seeni sambol Vaalai kai sambal Sri Lankan omelette Thakkadi
Snacks	Chinese rolls Fish Patties Kadala Lavariya Odiyal Pol Pani Sanja Sathe Surul appam Tapioca chips Vade Isso vade Parippu vade Ulundu vade
Beverages	Arrack Beer Faluda Koththamalli Masala chai Tea Toddy
Sweets & desserts	Aasmi Aggala Älpäl Aluwa Athirasa Bibikkan Bolo fiado Bombai muttai Breudher Butter cake Chocolate biscuit pudding Surul appam Dodol Kalu dodol Kiri Dodol Dosi Inguru dosi Kiri dosi Puhul dosi Ijzer koekjes Hakuru Kevum Konda kevum Mung kevum Naran kevum Thala kevum Undu kevum Kiri aluwa Kokis Love cake Modhakam Mudavāpu meekiri Pandan cake Pani Kaju Pani walalu Pushnambu Sakkarai Muttai Seenakku Sukiri Thala Guli Undu Walalu Watalappam Weli Thalapa
Condiments	Chinese chili paste Lunumiris Thuna paha
Ingredients	Banana pith Cardamom Cashew Chili pepper Cinnamon Coconut Coconut milk Condensed milk Fish Karapincha Kangkung Kithull Lemongrass Pandan Traditional rice Treacle Turmeric

v t e Indonesian cuisine by ethnicity
Dishes	Common Indonesian dishes Abon Acar Ayam bakar Ayam goreng Ayam kecap Ayam kodok Bakmi Bakpau Bakso Bakwan Bihun goreng Bubur ayam Bubur kacang hijau Bubur ketan hitam Bubur sumsum Gado-gado Gorengan Gulai Ikan asin Ikan bakar Ikan goreng Jagung rebus Kacang rebus Kari Kari ayam Kari domba Kari kambing Kari udang Kuaci Ketupat Laksa Lontong Macaroni schotel Martabak Mi bakso Mi goreng Mi kuah Nasi campur Nasi goreng Nasi kari Nasi kuning Nasi bakar Otak-otak Panekuk Pastel tutup Perkedel Perkedel jagung Pindang Rendang Rijsttafel Roti bakar Roti bolen Roti meses Rujak Sambal Sambal goreng udang Satay Sayur bayam Sayur sop Semur Serundeng Sop buntut Soto Soto ayam Soto mi Sup ayam Sup ercis Sup makaroni Sup wortel Tahu Tahu goreng Telur asin Telur pindang Tempeh Tumis kangkung Tumpeng Acehnese Meuseukat Mi aceh Mi caluk Nasi gurih Sate matang Arab Asida Falafel Hummus Kofta Manakish Katayef Nasi kabsah Nasi mandi Maamoul Marak Roti maryam Roti pita Saltah Shawarma Tabbouleh Tharid Balinese Babi guling Betutu Be urutan Iga babi Laklak Lawar Matah Nasi bali Nasi jinggo Pai susu Rawon babi Rujak kuah pindang Sate babi Sate lilit Soto babi Tipat cantok Banjarese Bingka Laksa banjar Pekasam Soto banjar Batak Arsik Babi panggang Karo Dali ni horbo Dengke mas na niura Itak gurgur Lampet Manuk napinadar Mi gomak Na tinombur Ombusombus Pagit-pagit Pohulpohul Saksang Sasagun Sate kerang Tipatipa Tuktuk Betawi Asinan betawi Bubur cha cha Kerak telor Ketoprak Ketupat sayur Laksa betawi Lontong sayur Mi kangkung Nasi goreng kambing Nasi kebuli Nasi uduk Nasi ulam Pindang Roti buaya Roti gambang Rujak juhi Sate taichan Sayur asem Semur jengkol Soto betawi Soto kaki Soto tangkar Sup kambing Buginese and Makassar Burasa Coto makassar Dangke Jalangkote Kaledo Konro Mi kering Pallubasa Sop saudara Chinese Babi hong Babi kecap Bak kut teh Bakkwa Banmian Bihun goreng Cakwe Cap cai Chai tow kway Char kway teow Cha sio Fu yung hai Fish ball Haisom cah Ifumi Kembang tahu Kepiting saus tiram Kuaci Kwetiau ayam Kwetiau goreng Kwetiau siram sapi Lapchiong Locupan Lontong cap go meh Lumpia Mi ayam Mi lor Mi pangsit Mi tarik Mun tahu Nasi ayam hainan Nasi bebek Nasi campur Nasi tim Ngo hiang Pangsit Popiah Rujak shanghai Sapo tahu Sate babi Sekba Siomay Soto Sup hisit Sup sarang burung Swikee Tahu sumedang Tauge ayam Tee long pan Telur pitan Telur teh Tong sui Yong tau fu Yusheng Cirebonese Empal gentong Docang Kue gapit Mi koclok Nasi jamblang Nasi lengko Tahu gejrot Gorontalese Binte biluhuta Sate Tuna Ayam iloni Sagela Ilahe Bilentango Sate Balanga Ilabulo Nasi kuning cakalang Buburu Bubur sagela Nasi goreng sagela Tabu Moitomo Ikan iloni Pilitode Indian Ayam mentega Ayam tandori Chapati Chutney Dosa Idli Laddu Kari kambing Kari kepala ikan Korma Modak Naan Nasi biryani Raita Roti canai Sambar Samosa Satti Sorru Indo Ayam kodok Babi panggang Bitterballen Erwtensoep Hutspot Makaroni schotel Oliebol Ontbijtkoek Pannenkoek Poffertjes Shepherd's pie Spekkoek Javanese Apem Arem-arem Ayam bumbu rujak Ayam geprek Ayam goreng kalasan Ayam penyet Bakso Bakpia Bakpia pathok Botok Brongkos Buntil Gudeg Iga penyet Kamir Kelan antep Krechek Kuluban Lepet Lontong balap Lontong dekem Lontong kupang Lumpia Lumpia goreng Lumpia semarang Sumpia Mendoan Mi bakso Mi goreng Mi jawa Mi rebus Nasi ambeng Nasi bebek Nasi bogana Nasi empal Nasi gandul Nasi goreng Nasi goreng jawa Nasi kare Nasi kucing Nasi liwet Nasi megono Nasi pecel Nasi tempong Opor Opor ayam Pecel Pecel ayam Pecel lele Rambak petis Rawon Roti ganjel rel Roti konde Rujak cingur Rujak soto Sambal ulek Sate ambal Sate blora Sate kambing Sate hati Sate kelinci Sate kikil Sate klatak Sate madura Sate ponorogo Sate tegal Sate udang Sayur lodeh Selat solo Serundeng Soto babat Soto ceker Tahu campur Telur pindang Tempe bacem Tempe goreng Tempe mendoan Timlo Tongseng Trancam Tumpeng Urap Madurese Rujak Rujak cingur Sate madura Serundeng Soto madura Malay Amplang Ayam goreng Ayam pansuh Bubur cha cha Bubur pedas Cincalok Epok-epok Gulai Ikan bakar Ikan patin Kangkung belacan Kari Kemplang Laksa Mi kari Mi rebus Nasi berlauk Nasi briyani Nasi dagang Nasi goreng Nasi goreng pattaya Nasi lemak Nasi minyak Otak-otak Pekasam Pulut Roti canai Roti jala Roti john Roti tisu Sayur lodeh Siput gonggong Soto Sup kambing Tahu goreng Tempoyak Ulam Minahasan Ayam rica-rica Brenebon Cakalang fufu Dabu-dabu Klappertaart Mi cakalang Nasi kuning Panada Paniki Rica-rica Rintek wuuk Tinorangsak Tinutuan Woku Minangkabau Asam pedas Ayam pop Balado Daun ubi tumbuk Dendeng Gulai Gulai ayam Gulai kambing Gulai otak Kalio Kepiting saus padang Keripik sanjai Lemang Lontong gulai pakis Nasi kapau Nasi kari Nasi padang Palai bada Rendang Sambal lada muda Sate padang Soto padang Udang balado Moluccan and Papuan Asida Babi bakar Bibingka Colo-colo Papeda Puding sagu Sagu Soto ambon Palembang Burgo Gulai Kemplang Laksan Lakso Mi celor Nasi minyak Otak-otak Pempek Pindang Tekwan Tempoyak ikan patin Peranakan Bubur cha cha Cincalok Laksa Pai ti Swikee Sasak Ayam taliwang Plecing kangkung Sate ampet Sate belut Sate pusut Sundanese Asinan bogor Batagor Empal gepuk Karedok Kupat tahu Laksa bogor Laksa tangerang Lalab Mi kocok Nasi timbel Nasi tutug oncom Oncom Pepes Rujak tumbuk Sate bandeng Sate maranggi Sayur asem Seblak Soto bandung Tauge goreng Uli bakar Timorese Feijoada Ikan bakar Katemak Pastel de nata Se'i
Snacks	Krupuk Amplang Emping Kemplang Krupuk Krupuk ikan Krupuk kulit Krupuk udang Kripik Kripik sanjai Rempeyek Rengginang Kue Agar-agar Apam Ape Arem-arem Asida Bagea Bahulu Bakcang Bakpau Bakpia Bakpia pathok Bangkit Bibingka Bika ambon Bingka Bitterballen Bolen Bolu gulung Bolu kukus Bolu pandan Bugis Bulan Busa Cakwe Cilok Clorot Cubit Cucur Dadar gulung Dodol Donat jawa Donat kentang Gapit Geplak Gethuk Jalangkote Jemput-jemput Kaak Kaasstengels Kamir Karipap Kembang goyang Keranjang Klappertaart Klepon Kochi Kroket Ku Kukis jagung Laddu Laklak Lapis Lapis legit Leker Lemper Lidah kucing Lumpia Lumpia goreng Lumpia semarang Sumpia Lupis Madumongso Makmur Martabak Mangkok Mochi Modak Nagasari Nastar Ombusombus Onde-onde Pai susu Pai ti Panada Pancong Pastel Pastel de nata Pinyaram Pisang cokelat Pisang goreng Poffertjes Popiah Pukis Putri salju Putu Putu mangkok Putu mayang Rangi Rempah udang Risoles Samosa Satu Semar mendem Semprit Semprong Serabi Seri muka Sus Spekulaas Stroopwafel Talam Tapai Timphan Terang bulan Untir-untir Wajik Wingko
Beverages	Alcoholic Arak Beer Brem Cap tikus Ciu Lapen Saguer Sopi Tuak Non-alcoholic Adon-adon coro Angsle Bajigur Bandrek Bir jawa Bir kocok Bir pletok Cendol Chocolate milk Cincau Dadiah Es asam jawa Es buah Es campur Es doger Es durian Es goyobod Es kelapa muda Es kopyor Es selendang mayang Es tebak Es tebu Es teler Hot chocolate Jahe telur Jamu Java coffee Kembang tahu Kopi luwak Kopi susu Kopi tarik Kopi tiam Kopi tubruk Lahang Laksamana mengamuk Legen Milo Moke Ronde Sarsi Badak Indo saparelle Sekoteng Soda gembira Susu kedelai Sweet tea Teh botol Teh krisan Teh liang Teh poci Teh jahe Teh tarik Teh talua Wedang jahe Wedang uwuh
Bumbu	Spices Adas manis Andaliman Asam jawa Bawang bombai Bawang merah Bawang perei Bawang putih Bunga lawang Bunga pala Cabai rawit Cabai merah Cengkih Daun bawang Daun jeruk Daun kari Daun kemangi Daun pandan Daun salam Jahe Jeruk purut Jeruk nipis Jintan Kapulaga Kayu manis Kecombrang Kencur Kemiri Ketumbar Keluak Kunyit Lengkuas Lada hitam Lada putih Lokio Pala Peterseli Seledri Serai Temu kunci Temu lawak Seasonings and condiments Abon Acar Balado Bawang goreng Budu Coconut jam Cuka Dabu-dabu Hagelslag Kecap asin Kecap ikan Kecap inggris Kecap manis Kerisik Lalab Mayones Minyak samin Minyak wijen Minyak zaitun Moster Muisjes Nata de coco Peanut sauce Petis Petis ikan Rica-rica Sambal Sambal goreng teri Serundeng Saus tiram Saus tomat Tapai Tauco Tempoyak Terasi Tongcai Tuktuk Vlokken
Influences and overseas dishes	Achat Asam pedas Ayam penyet Babi pangang Bami Bamischijf Begedil Biryani Bobotie Bobotok Boeber Dendeng Kalu dodol Koe'sister Lumpia Martabak Mie bangladesh Mie goreng Mie rebus Nasi ambeng Nasi goreng Nasi kuning Nasischijf Pechal Pisang goreng Rawon Rendang Rojak Roti canai Satay Sayur lodeh Serundeng Sosatie Soto Telur pindang Tempeh Tomato bredie
List articles	Indonesian beverages Indonesian condiments Indonesian desserts Indonesian dishes Indonesian noodles Indonesian snacks Indonesian soups
Related topics	List of Indonesian dishes Alcohol in Indonesia Jamu Bumbu (seasoning) Street food of Indonesia Jajan pasar Sri Owen Nunuk Nuraini
Category: Indonesian cuisine

v t e Kue
	Wet (basah)	Agar-agar Ape Apam Arem-arem Asida Bagea Bakcang Bakpau Bakpia Bakpia pathok Bibingka Bika ambon Bitterballen Bolen Bolu Bahulu Bolu gulung Bolu kukus Bugis Bulan Busa Cakwe Cenil Cilok Clorot Cubit Cucur Curry puff Dadar gulung Dodol Ganjel rel Geplak Gethuk Jalangkote Javanese doughnut Jemput-jemput Kamir Keranjang Klappertaart Klepon Kochi Kompia Kroket Ku Laddu Laklak Lapis Lapis legit Leker Lemper Lumpia Lumpia goreng Lumpia semarang Lupis Madumongso Makmur Martabak Mangkok Milk pie Mochi Modak Nagasari Ombusombus Onde-onde/bola wijen Pandan cake Panada Pancong Pastel Pastel de nata Pie tee Pinyaram Pisang cokelat Pisang goreng Poffertjes Popiah Potato doughnut Pukis Putu Putu mangkok Putu mayang Rangi Risoles Semar mendem Serabi Seri muka Sus Talam Tapai Timphan Terang bulan Wajik Wingko
	Dry (kering)	Bangkit Corn cookie Gapit Kaak Kaasstengels Kembang goyang Lidah kucing Nastar Putri salju Samosa Satu Semprit Semprong Spekulaas Stroopwafel Sumpia Untir-untir
Category

• Fermented foods
• Tamil cuisine
• Sri Lankan pancakes
• Indian breads
• Kerala cuisine
• Sri Lankan egg dishes
• Indian cuisine
• Indonesian breads
• Indonesian pancakes
• Javanese cuisine