Singapore, a melting pot of cultures and flavours, invites you to embark on a culinary journey that extends beyond its famed skyline. Nestled in the heart of Little India, we discovered a gem that offered a unique twist to the traditional South Indian or Sri Lankan breakfast – the delightful Appam. Join us as we unravel the flavours of this sweet sensation.
The Setting: Little India’s Culinary Haven
Our breakfast adventure unfolded in Little India, a vibrant district pulsating with the colours, aromas, and tastes of Indian and South Asian cultures. Amidst the hustle and bustle, we found ourselves drawn to a South Indian or Keralan restaurant that promised an authentic start to the day: Sri Aachi Aappakadai. Appam, also known as hoppers, typically graces breakfast tables with savoury accompaniments. However, the rendition here surprised us – a sweet version that introduced a delightful interplay of flavours. The Appam arrived accompanied by coconut milk and orange-coloured sugar, creating a symphony of taste that was both familiar and novel.
What is Appam?
Appam is a type of pancake made with fermented rice batter and coconut milk. The batter is typically made by combining soaked rice, grated coconut, a small amount of urad dal (black gram), and fenugreek seeds. The magic happens during fermentation, where the batter develops its characteristic light and airy texture. What sets Appam apart is its distinctive bowl-like shape. Traditionally, Appam is made using a special concave pan, creating a thin, lacy edge around a slightly thicker centre. The result is a delicate and crisp outer layer that contrasts beautifully with the soft and spongy interior. While Appam is often associated with savoury dishes, especially in its South Indian and Sri Lankan origins, its adaptability allows for sweet variations as well. The sweet version is served with accompaniments like coconut milk and orange-coloured sugar, creating a delightful interplay of flavours.
The Experience: Dip, Savour, Repeat
The ritual began by dipping the Appam into the luscious coconut milk, infusing it with a rich, tropical essence. The orange-coloured sugar, a vibrant addition, lent a subtle sweetness that complemented the mildness of the coconut milk. Each bite became a harmonious blend of textures and tastes, transforming a simple breakfast into a culinary delight. As we reveled in the unique sweetness of the Appam, we were intrigued by its origin. Online searches proved inconclusive, leading us to wonder if this was a Singaporean twist. Graciously, our social media followers stepped in, revealing that the sweet Appam is indeed a traditional South Indian breakfast item.
South Indian classic Dosa
The restaurant also showcased another South Indian favourite – Dosa or Dosai. Dosa is a type of thin, crispy pancake made from a fermented batter of rice and urad dal (black gram). This seemingly simple creation conceals a depth of flavour and texture that has captured the hearts and taste buds of food enthusiasts worldwide. The magic of dosa begins with the batter. Rice and urad dal are soaked, ground to a smooth consistency, and left to ferment. This fermentation process imparts a distinct tanginess to the batter and contributes to the light and airy texture of the dosa. Here, served with separate dips that you pour over, the dosa offered a delightful contrast to the sweet notes of the Appam. While delicious, it was the Appam that emerged as the culinary star of our breakfast experience.
In the heart of Little India, amidst the tapestry of cultures, the sweet Appam breakfast stood out as a testament to the diversity and creativity that defines Singapore’s culinary landscape. It’s a reminder that even traditional dishes can undergo delightful transformations, creating new culinary experiences that bridge cultures and leave a lasting impression on discerning palates.
Getting there:
Google Maps location link: click here
