One of my cherished memory of Singapore is eating Appam in Ananda Bhavan in Little India whenever Amma came for a visit. I didn’t even realize that it was my (our) thing until recently when I visited Singapore to get my wedding saree.
Appam, also called Palappam in Kerala or Thengai Paal Appam, is made of fermented rice and coconut batter. It’s crispy on the edges, super soft, and fully near the centre. Best eaten warm. You can eat it just like it; it tastes slightly sweet or with various sides. The variation depends on the region, personal preferences, and the time of the day.
My favourite is to eat it as a snack with a side of coconut and a warm sugary milk-like dip in the Ananda Bhavan store.
Ananda Bhavan Restaurant 58 Serangoon Rd, Singapore 217964 My go-to order: Appam and (takeaway) Upma
The thing is, Appam is not really a new thing for me. We have the same version in Indonesia called Kue Apem Manis (sweet pancake). Based on the name, I assumed it was an adaptation of Kerala’s Appam. Amma used to get it for me (also as a treat) whenever I companied her to Pasar Baru in Jakarta when I was a child.
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