My Appams are soft in the center but the edges are not thin, crispy, or lacey. What is the problem with my batter or the 'appachatti' pan?

Question

Are the edges of your Appams not thin, crispy, and lacey? Troubleshoot if the problem lies with your batter consistency or the 'appachatti' pan.

Answer 1

The issue is likely a combination of batter consistency and pan temperature. The batter might be too thick, or the pan isn't hot enough when you pour the batter.

Detailed Explanation:

Achieving perfectly crisp-edged appams requires a batter with the right consistency and a well-seasoned, properly heated appachatti (appam pan). Here's a breakdown of potential problems and solutions:

1. Batter Consistency: The batter should be thin enough to spread easily in the pan but not so thin that it doesn't ferment properly. A thick batter will result in soft, dense edges.
   • Solution: Gradually add water to your batter until it reaches a pouring consistency similar to pancake batter. It should coat the back of a spoon and leave a thin, even layer.
2. Fermentation: Proper fermentation is crucial for the airy texture and crispy edges. Insufficient fermentation leads to a dense appam.
   • Solution: Ensure your batter ferments for at least 8-12 hours, or until it has doubled in volume and has a slightly sour aroma. The fermentation time depends on the ambient temperature.
3. Pan Temperature: The appachatti needs to be hot enough to create the lacy edges. If the pan is not hot enough, the batter will simply cook without forming the desired crispness.
   • Solution: Heat the appachatti over medium-high heat until it is thoroughly hot. Test the temperature by sprinkling a few drops of water into the pan; they should sizzle and evaporate quickly. Reduce the heat to medium before pouring the batter.
4. Appachatti Seasoning: A well-seasoned appachatti is essential to prevent sticking and promote even cooking.
   • Solution: If your appachatti is new, season it by applying a thin layer of oil and heating it over low heat for several hours. Repeat this process a few times. For regular use, always grease the pan lightly before pouring the batter.
5. Sugar Content: Too much sugar in the batter can prevent the edges from crisping properly.
   • Solution: Use sugar sparingly. A small amount is needed for fermentation, but excessive sugar can interfere with the crisping process.

Pro Tip:

After pouring the batter into the appachatti, swirl the pan gently to coat the sides, creating a thin layer that will crisp up. Cover the pan while cooking to steam the center, ensuring it cooks through while the edges become lacy.