South Indian cuisine is famous for its variety of delicious and flavorful dishes. Among these, dosa and appam are two popular breakfast items, each offering a unique experience. While both dishes are beloved in Kerala, they have different ingredients, preparation methods, textures, and traditional accompaniments. Let’s explore what makes dosa and appam special and discover which might be your favorite!

What’s the Batter?

Dosa: The batter for dosa is made from rice and urad dal (a type of lentil). The ingredients are soaked together, ground into a smooth paste, and then fermented overnight. This fermentation process gives dosa its slightly sour taste and makes it crispy.

Appam: Appam batter is made from ground rice and coconut. Traditionally, toddy (fermented coconut sap) was used for fermentation, but nowadays yeast is often used instead. This makes appam slightly sweet and results in a soft, spongy texture.

How Are They Cooked?

Dosa: Dosa batter is spread thinly in circular motions on a hot pan called a tawa. It cooks until the base is golden and crispy. Dosa is often served with fillings like masala potatoes, cheese, or just plain.

Appam: Appam batter is poured into a special round pan called an appachatti. The batter is swirled around to cover the pan’s edges, creating a crispy outer edge and a soft, fluffy center. A lid is placed on the pan for a few minutes to steam the appam, giving it its signature texture.

Traditional Accompaniments

Dosa: Dosas are typically served with a variety of chutneys and sambar, a spicy vegetable stew. These sides complement the dosa and make for a balanced meal. You can also enjoy dosa with a variety of fillings or toppings.

Appam: Appams are usually paired with rich, creamy curries like vegetable stew, chicken stew, or egg curry. The soft center of the appam soaks up the curry, creating a delicious mix of flavors and textures.

Summary

Dosa and appam are both essential parts of South Indian cuisine, but they offer different experiences. Dosa is known for its crispy texture and tangy taste, while appam is appreciated for its soft, sweet center and ability to absorb curry. Whether you enjoy the crunchy dosa or the delicate appam, both dishes are a wonderful way to explore South India’s rich culinary traditions.

Quick Comparison Table

Feature	Dosa	Appam
Ingredients	Rice and urad dal	Rice and coconut
Fermentation	Overnight, with a sour taste	Yeast or toddy, with a slightly sweet taste
Texture	Thin and crispy	Crispy edges with a soft, spongy center
Cooking Method	Cooked on a flat pan (tawa)	Cooked in a round pan (appachatti)
Accompaniments	Chutneys, sambar, various fillings	Creamy curries like vegetable or chicken stew
Serving Style	Often with fillings or plain	Paired with rich, creamy curries