Paniyaram Pan (Multi-cavity Pan)
インド版のたこ焼き器！外カリッ、中フワッの丸いおやつを量産する鉄鍋
Description
Cooking tool configuring multiple (7-12) small hemispherical cavities in a flat iron (or Teflon) pan. Special pan for baking South India's round snack 'Paniyaram'.
Classification: For Families,Frying Pan,South Indian Snacks
Shops selling Paniyaram Pan (Multi-cavity Pan)
Researching
We are researching shops that sell this item.
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
- Mix chopped onions, green chilies, curry leaves into leftover fermented batter (rice/Urad Dal) from making Idli/Dosa.
- Heat Paniyaram Pan on stove, drip a few oil (or Ghee) drops into each cavity.
- Pour batter to 80% of cavities; when bottom burns golden, use bamboo skewer (or special thin stick) to flip 'flip' like Takoyaki.
- Complete when both sides bake crispy and round.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Japanese Takoyaki pan (perfectly subbable in size, shape, function)
Pairing
Paniyaram (South Indian fermented bite-sized bread), Coconut Chutney
Trivia
[Hardcore] Besides 'Paniyaram (Tamil)', names vary by region like 'Paddu', 'Gunta Ponganalu'. Closely resembles Japanese Takoyaki pans, but its origin is supposedly older. A supremely delicious eco-dish born from South Indian housewives' recycling spirit to 'shallow-fry leftover crepe batter with extra oil into dumplings'.
Eating tips & etiquette
[Unique Usage] For breakfast or evening snack, plunge hot spheres—shallow-fried crispy outside, sour/fluffy inside via fermentation—plop into cold coconut chutney, tossing into mouth in one bite!
Allergen
None