For Aappam

You should not use copper-bottomed pan for it. The batter will stick in it. A deep-curved iron pan is used for making aapams usually. You can use a little curved dosaikkal for it. Spread the batter quickly so that the center of the appam is thicker and the outer curve is very thinner. The fire must be medium to low. You must cover it with a lid. It needs a little practice. That is all! I am also using this type of dosaikkal instead of a deeply-curved iron pan.