Talk:Achappam

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Redirect

@Sumanuil: Achappam looks similar to scandinavian rosette cookies. It is made using ’achu’ which means specially designed irons mould. Achappam are made with rice flour, coconut milk, sugar and eggs. These ingredients are mixed together to form a semi thick batter that is fried on. The iron mould (achu) is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal then iron mould is immediately removed and the achappam is separated from the iron mould (achu).^[1]

A rosette (called struva in Swedish) is a thin, cookie-like deep-fried pastry of Scandinavian (Swedish and Norwegian) origin. They are made using intricately designed irons. The iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. The iron is immediately removed and the rosette is separated from the iron.^[2] Both are varieties of the same family. J.Stalin S ^Talk 01:05, 3 February 2020 (UTC)[reply]

Achappam are already covered under Appam. No reason to change the redirect. A merge might be in order. - Sumanuil (talk) 03:10, 3 February 2020 (UTC)[reply]

@Sumanuil: Both are Different, "Appam" is a regional language describing many food items and is totally different. "Appam (Tamil: ஆப்பம், Malayalam:അപ്പം}} ) is a type of pancake, originating from South India and Sri Lanka, made with fermented rice batter and coconut milk, common in Tamil Nadu, Kerala and Sri Lanka". This is even Disambiguation. Please Fix the redirect. J.Stalin S ^Talk 04:15, 3 February 2020 (UTC)[reply]

Perhaps this shouldn't be a redirect at all. Maybe you can write an article.- Sumanuil (talk) 04:35, 3 February 2020 (UTC)[reply]

References

^ Bhathena, Tanaz (2019). The Beauty of the Moment. Penguin Random House India Private Limited. ISBN 978-93-5305-479-3.
^ Engelhardt, Elizabeth S. D.; Smith, Lora E. (2019). The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables. Ohio University Press. ISBN 978-0-8214-4687-4.

[1] Bhathena, Tanaz (2019). The Beauty of the Moment. Penguin Random House India Private Limited. ISBN 978-93-5305-479-3.

[2] Engelhardt, Elizabeth S. D.; Smith, Lora E. (2019). The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables. Ohio University Press. ISBN 978-0-8214-4687-4.

[1]

[2]