SUBANG JAYA, Feb. 21 -- There's something very pleasurable about eating a freshly-made appam.

Think wafer thin edges that are browned till they shatter into small pieces when you reach out with your fingers to eat it. It's the contrast of textures: Crisp on the outside yet voluptuously soft in the middle.

Don't use your cutlery. The appam must be celebrated with our hands.

Eat it straight away once it's pried away from the hot pan. Yes, it's burning hot but the appam is at its prime. Just a bit of the brown crunchy edge with a scoop of the centre.

That's how you should celebrate the weekend, at Amachi's Palagaram, where appams are made to order at this home-based business.

Its core business is palagaram or traditional Indian snacks l...