RIVANSHI RAKHRAI
Also known as rose cookies, these crispy, flower-shaped appams are made with rice flour, coconut milk, and cardamom, deep-fried for a crunchy texture and delightful aroma.
Made with rice flour, coconut milk, and toddy, kallappam has a slightly sour taste and pairs well with spicy curries or chutneys.
Also called unniyappam, these sweet appams are made with jaggery, rice flour, and ripe bananas, fried in ghee for a rich taste, often enjoyed during festivals.
Thin strands of rice flour batter are steamed into cakes, known as string hoppers, creating a unique side dish.
Featuring a cracked egg cooked in the center, this variation offers a delicious blend of soft egg and crispy appam, perfect for breakfast or a quick meal.
Made with raw rice and grated coconut, vellayappam has a thick, fluffy texture ideal for soaking up spicy gravies or sweet syrups.
Also called "milk appam," this variant includes coconut milk in the batter for a richer, creamier texture. It's a popular breakfast or snack, often served with sweetened coconut milk or stew.