My all-time favorite South Indian food combo is these cripsy-edged appams paired with a ladle full of tangy, sweet chicken curry poured on top of the pillowy center. Growing up, this was my breakfast. My brunch. Our special occasion table special for holidays like Christmas and Easter. Nothing beats eating this, except being able to make it from scratch!
One (Christian) Kerala Easter tradition is to make Vattayappam on Holy Thursday. Vattayappam is a fermented coconut and rice batter spiced with cumin and cardamom then topped with ghee-roasted cashews and raisins.