Comments on: How to Make South Indian Appam, Dosai and Mutton Curry https://jackiem.com.au/2018/05/15/make-south-indian-appam-dosai-mutton-curry/ Your Guide to Malaysian Street Food Mastery Tue, 11 Mar 2025 20:54:56 +0000 hourly 1 https://wordpress.org/?v=6.9.7 By: JackieM https://jackiem.com.au/2018/05/15/make-south-indian-appam-dosai-mutton-curry/#comment-47075 Tue, 11 Mar 2025 20:54:56 +0000 http://jackiem.com.au/?p=7749#comment-47075 In reply to Es Bee.

I love this comment so much; thank you for your insights 😀

]]> By: Es Bee https://jackiem.com.au/2018/05/15/make-south-indian-appam-dosai-mutton-curry/#comment-47074 Tue, 11 Mar 2025 10:22:32 +0000 http://jackiem.com.au/?p=7749#comment-47074 I was wandering the net looking for Malaysian recipes. I found your site as well. Thank you. Some of your vegan recipes are going to be tried out soon.

And of course you can’t just discover a new food site and not check n out other recipes as well. So I wandered here.

Now the fact is appam as I have seen it spelt usually in India is native to Kerala (other states have their version but agree that it’s not their cuisine)
Appams in Kerala do use raw white rice but no urad dal or parboiled rice. What they do add is coconut and yeast! Malaysian appams come close to that though.

Also as someone who was brought up in the North – no north curries are not all yoghurt based. Only a few. The bhuna masala is different though. And they never use curry leaves or urad dal for tempering. That’s what makes it different. But then so is the oil and of course the tempering could range from state to state – mustard oil or peanut, methi dana or jeera or saunf. (Gosh this is turning into a thesis sorry)

Thanks again for sharing all these recipes. Stay healthy happy and loved.

– Central Indian married to a South Indian now living in Malaysia and trying its food at home too.

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