Why We Bought a Cast Iron Paniyaram Pan
Leftover batter becomes a new breakfast. What it does and what to know.
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If dosa batter is a weekly thing in your kitchen, you know the last bit. The bottom of the box, not enough for a full round of dosas.
That's what the paniyaram pan is for.
What it does
The pan has little round hollows. A spoon of batter in each, a few drops of oil, turn them once. Out come crispy little bites, soft inside.
Add chopped onion, coriander and a pinch of chilli for grown-ups. Leave it plain for kids.
What to know before you buy
- Cast iron needs seasoning before first use, and a wipe of oil after washing. It rewards you by getting more non-stick over time.
- It's heavy. That's the point, it holds heat evenly.
- Use a wooden skewer or a small spoon to turn them.
Who it suits
South Indian kitchens, obviously. But also anyone who wants a breakfast that fits in a lunchbox.
Cast Iron Paniyaram Pan
Leftover dosa batter becomes crispy little bites. Lunchbox-sized, too.
South Indian kitchens
Check the price
