APPAMO APPAM (PANCAKE) Unlikeiddali or Vatai, appam a sweet snack, cannot be consumed more. The thick batteris poured in the preparing vessel calledAppakkarai whichhas mould pits in 5,7,9, 11,13, 15, 21 etc. pits. Normally the appakkarai ismade of bronze. Now also available in Hindalium and quality iron also.The appakkarai, the circular vessel has two holders on ends opposite to eachother. With warm cloth one has to hold it while handling. Having boiling oil/ghee in themoulds items like IDUKKI or such things cannot be used for handling.
Dependingon the batter and other ingredients andtheir quality the taste of appam differs much. Appam prepared in ghee istastier. However comparing to Vatai the shelf life of appam is more – a generalstatement. Ihave read in Wikipedia, itis originated in the southern parts of Kerala. Appam prepared inghee is a srardha item in Kerala and Tamilnadu. Slightly over fried appam hasmore taste. Theappam given as prasadam in Sabarimalai is prepared at least a week back whileissuing, and remains intact for at least a fortnight. It is prepared in ghee.It is prepared using raw rice powder. It is slightly hard. Appamserved hot is delicious. In Kerala appamis called sometimes UNNIAPPAM. Where as in Kerala tea shops and somerestaurants provide as snack appam, I have not seen so in Tamilnadu. The grandsnacks now a day prepare appam and serve hot there or as pack. Thebatter is socked raw rice grinded along with one or two plantains smashed andadded, jaggery added then spices like elakka ground and added, and dry coconutcut to small pieces and added to the mix. Some fry and add coconut pieces. The semi solid batter is poured to boilingghee/oil in the mould with a thava. While it is half brown reversed with a kampi(thin rod) and when fully brown taken out using the kampi. The proper boilingis also checked with the kampi by inserting in the appam. Now we get specialthava for reversing and taking out. Preparing appam requires skill. In homes size with 5 or 7 pits are used. Inrestaurants and temples the appakkara with more moulds are used. Much care isrequired while handling the hot pan. Appamis an offering in many temples especially in Vinayaka temples. In Kerala theKOTTARAKKARA GANAPATHI is pleased much by appam offering. Here the appam is preparedbefore the idol itself which itself is the nivedyam. When I visited before 15 years it wasprepared in a pan on normal oven using firewood. Appammootal is also an offering to Vinayaka. In this offering covering Vinayaka idolwith appam is the offering. It is done on accomplishment of a prayer. Appamis a SRADHA ITEM ALSO. Appam, ulundu vatai, ellurudaai, thenkuzhal, suhiyan etcare snacks items served during meals to bhokthas. Iam not sure whether there is any barring for serving appam in feasts. I havenot seen any feasts served with appam. But I have seen his cousin Athirasamis served in Brahmin feasts. At one time probably the crows likedNeyyappam. There is a song- Kakkaekootevitae Kootinakatthuoru kunjundo Kunjinutheetti kodukkanjal Kunjukitannu karanjeetum Kunjintekayyilae Neyyappam Ayyokakkae Pattichho… This means at one time appam wasprepared and GIVEN TO CHILDREN AS A NORMAL SNACK. Now a day crows do not like sweet items. They do nottouch rice, even sweet biscuit they take with half mind… There are two sayings connecting appam. Oneis- Appam thinnal porae kuzhi ennano- meaning you are met with yourrequirement. Why should you research how it was met with? Another saying is- Neiappam thinnalrandu undu karyam- meaning the smallamount of ghee from appam can be applied on feet etc. while eating the sweetappam. Acousin of appam is the Chettinad preparation of sweet Kuzhi paniyaram. ButKuzhipaniyaram is not oval but almost circle. Anotherbig cousin is ATHIRASAMwhich is like a small Oothappam in size and thickness prepared in pans.Athirasam is a cheer item prepared adding raw rice powder. Appam with crispy borders fried in ghee bringwater in most people’s mouth. Otherthan during srardha, appam is prepared at home for Thirkarthigai, Ashtami rohini etc. During jatakaranam, Namakaranaam of theinfant, the infant is placed in a winnow and flat appam (madecool) are placed in different parts of the infant In Lord Krishna temples for Ashtamirohini neiappam is prepared and offeredto deity and distributed to devotees FREE. The appam is offered in large Uruli. In Lord Sastha temples for Panguniuthram neiappam is prepared and offeredto deity and distributed to devotees FREE. The appam is offered in large Uruli. Appamis prepared in Udupi hotels, tea shops, iyer hotels as snack. Mostly in coconutoil. Writer- R. Gopala Krishnan dated 11-4-2021 -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion on the web visit https://groups.google.com/d/msgid/thatha_patty/786493152.474347.1618122176934%40mail.yahoo.com.
