An appachatti pan is a stove-top frying pan that is completely rounded at the sides, so that it is like a shallow bowl. It has two short handles, one on each side, and will usually come with a cover.
The pans can be made of cast-iron or non-stick metal. Cast iron ones are getting hard to find, but people swear by them.
They are used for making “vella appam“. Pans for “kuzhi appam” are different; see Paniyaram pans.
To use, you first heat the pan well, then pour a large spoonful of appam batter in. You lift the pan using both handles, and swirl the batter inside so that it coats the entire bottom. Cover and cook for about 2 minutes.
At the edges of the appam, you’ll end up with a lace-like pattern.
If using a cast iron appachatti pan, heat a small amount of oil in it first before starting cooking.
|↑1||Pans for “kuzhi appam” are different; see Paniyaram pans.|