Lakh

Appam is a soft and fluffy fermented rice pancake with a slightly crisp edge, commonly enjoyed in South India and Sri Lanka. It is culturally significant as a traditional breakfast item often paired with coconut milk, vegetable stew, or sweetened coconut fillings.

Attiéké is a traditional Ivorian dish made from fermented cassava grains that are grated and steamed to a couscous-like texture. It is a staple side dish in Côte d'Ivoire, often served with grilled fish, spicy sauces, or vegetables, reflecting the coastal culinary heritage of the region.

Dosa is a thin, crispy crepe made from fermented rice and black gram batter, widely enjoyed in South Indian cuisine. It is both a staple breakfast item and a versatile dish that can be served with various chutneys and sambar, embodying the region's culinary traditions and communal dining culture.

Hoppers, or Appa, are bowl-shaped pancakes made from fermented rice flour and coconut milk, known for their crisp edges and soft, spongy center. They hold a special place in Sri Lankan cuisine, often enjoyed at breakfast or dinner, sometimes accompanied by sambol or curry, reflecting the island’s reliance on rice and coconut.

Hummus is a creamy, savory dip made primarily from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. It is a staple in Lebanese cuisine and widely consumed throughout the Middle East, symbolizing hospitality and communal dining.

Idli is a soft, steamed rice cake that is a staple breakfast item in South Indian cuisine. Known for its light texture and subtle tang from fermentation, it is both nutritious and easy to digest, holding cultural significance as a common everyday food and festive offering.