A traditional Sunday for hubby, his brother and parents, would be a trip down to the local Indian shop for a hearty breakfast of Thosai and Apoms. If I have to choose, I would say Thosai is my favourite. I love the thin pancakes and the condiments that come with it (dahl, coconut and usually a spicy curry gravy). My mother in law's favourite item would be Apom. My hubby would usually order both.
I learned that a hot work is the way to go. I didn't need to add any oil as the wok that I have is non stick. One has to swirl the wok very quickly though to make sure the batter coats the sides of the wok. I wasn't sure how much batter should I have and ended up with 20 apoms. Obviously, that lasted us for both lunch and dinner with leftovers to boot!!
You can choose to make a sweet coconut syrup to go with it. Or you can choose to have it with dahl. I made a spiced potato (aka my version of masala potatoes) as hubby wanted something more substantial.
The funny thing was, half way through lunch, he said "dear, this is vegetarian!!!!!!!"
(finally getting the little bubbles right)
I replied: "yes dear. It is!!! and this time round, it was YOUR request to have this."
Apom (Plain hoppers Coconut Pancakes) -makes 20
3 tablespoons of cooked rice
1/2 cup of warm water
1 tsp of yeast
500 grams of rice flour
1/4 cup of sugar
1 tsp of salt
800 grams of coconut milk
Blend cooked rice, warm water and yeast together. Put dry ingredients in a large bowl. Pour blended mixture followed by the coconut milk. Mix well. Glad wrap it and leave it overnight.
Next day, heat your wok till hot! Ladle mixture (2x) into the wok. Swirl it quickly. Cover and cook for around 3-4 minutes. Remove lid and let it cook for another min. Slide on plate. Keep it warm in an oven.
Make coconut condiment by heating up 100 ml of coconut milk with 2-3 tsp of sugar.