I was not hoping to take any photos, so I didn't have my DSLR with me. But, the situation was very tempting to take pictures, I'd to satisfy myself with my puny hand phone camera (Samsung BT3410).
|Getting ready with the flour|
The way she swirled the flour reminded me of spreading dosai on the tawa!
When the appam was half-way done, she sprinkled liberally with coarse groundnut and added a dash of sweet corn. Look at the appam where I've labeled 'Ratilator', it is plain without any topping. The flour was not spread evenly, which would result in soggy appam, so the seller decided that it was unfit for sale. What a professionalism!
Once done, she placed the crispy appam balik in this special stand! Kecil is small, and yes, 3 for RM1. There is 'besar' or large version too, which is soft, like pancakes.
|Appam Balik - Besar|
This appam besar is too soft and overdosed with peanuts, margarine and sweet corn. So, our choice is always the kecil, crispy version, which is also healthier, mainly because they don't add margarine!
Malaysian appam baliks are made of chickpea flour. Where as back in India, appams are made of rice and dal flour. My mom makes salty and sweet appams, sure I will be tasting it when I go home next month:)