a must eat is the use of fermented rice batter and freshly squeezed coconut milk. As Mohan uses a flatter pan, the ratio of crispy edges is almost equal to the soft centre. Some places use a deeper pan that gives a taller edge for the pancake.with the coconut milk separately . The batter is cooked for 10 minutes in well seasoned pans until the edges are crispy. With a swift hand movement, Mohan releases the pancake from the pan.
Eat it as soon as it hits the table... with your fingers. Each bite is pure pleasure. You get a bit of crispy thin filigree edge with the soft, springy middle part. There's just a slight sourish taste from the fermentation but it's all about the freshly squeezed rich tasting coconut milk. Before you know it, it's all finished and you want another. For those who want more coconut milk, they give you a small jug to pour over the pancake.Add a dash of brown sugar for a deeper flavour to your 'appam' . Fast deft hands can quickly take out the 'appam' from the seasoned pans with a sprinkle of brown sugar .
Brown sugar with your plain 'appam' gives it a slight richness while the popular 'appam' with peanuts has a light, toasted peanut aroma .Look for this sign at the bottom of the shoplot that is at the other end of TMC Supermarket , pair the pancake with coconut sambol or cooked with an egg and lots of black pepper. There's also a sweet egg appam too.And who knows, you may even spot me indulging in my daily tea time snack when you visit Mohan's.
Mohan's Appam, 45-1, First Floor , Lorong Ara Kiri 1, Lucky Garden, Bangsar, Kuala Lumpur. Open; 8am to 9.30pm. Tel:+6011- 16131826. Facebook: