Appachatti (Appam Pan)
お椀型のクレープを焼く魔法の鉄鍋！真ん中フワフワ、縁はカリカリ
Description
A small two-handled pot shaped like a bowl with a round bottom. A special tool existing solely to bake South India Kerala's rice flour bread 'Appam' into its unique bowl shape.
Classification: For Maniacs,Round Bottom Pot,Kerala Unique
Shops selling Appachatti (Appam Pan)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cast iron
- Aluminum
- Non-stick coated
Instructions
- Make watery batter fermenting rice flour, coconut milk, yeast (or Toddy/palm wine).
- Pour
- ladle of batter into the oiled, heated bottom of the Appachatti.
- Grab handles with both hands, swirl wrists 'woosh' mid-air to spread batter thin across pot sides. Cover and steam-bake, completing a bowl-shaped bread with fluffy pooled bottom and ultra-thin lace-like crispy edges.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Small Chinese wok or round frying pan for omelets (sub imitating shape)
Pairing
Appam (Kerala rice crepe), Fish Moly (Coconut stew)
Trivia
[Hardcore] 'Chatti' means pot. The king of Kerala breakfast 'Appam' is deemed supreme when tasting the bottom's chewiness and edge's crispiness simultaneously, so a flat pan absolutely cannot make it. The curve angle of this round-bottom pot is the one-and-only factor determining Appam's deliciousness.
Eating tips & etiquette
[Unique Usage] Hold the heated pot with both hands, do a full mid-air rotation letting centrifugal force crawl batter up to the edge, enjoying the skilled performance drawing a perfect bowl shape!
Allergen
None