• Body Material : Cast Iron
• Power Source : Gas Operated

Features

• 12 Mould Design: Allows for cooking a larger number of paniyarams simultaneously, perfect for high-demand settings.

• Gas Operated: Utilizes gas for fast and efficient heating, ensuring quick cooking times.

• Even Heat Distribution: Engineered to provide consistent heat across all moulds, promoting uniform cooking.

• Durable Materials: Usually made from sturdy materials like cast iron or high-quality aluminium with non-stick coatings for durability and easy food release.

• Ergonomic Handles: Features comfortable handles for safe and easy handling. 

• Versatile Cooking: Suitable for various types of batter, allowing for the preparation of different snacks beyond just paniyaram.

• Easy to Clean: Designed for simple maintenance, often with a non-stick surface that reduces the need for heavy scrubbing.

• Compact and Efficient Design: Space-saving and designed to fit well in both commercial and home kitchens.

• Stable Base: Provides stability during cooking to prevent tipping and ensure safety.

Applications

• Making Paniyaram: Ideal for preparing the popular South Indian dish, paniyaram, in large batches.
• Commercial Kitchens: Suitable for small to medium-sized restaurants, food stalls, or catering services needing to make multiple paniyarams at once.
• Snacks & Breakfast: Perfect for cooking snacks or breakfast items in a time-efficient manner.
• Versatile Cooking: Can also be used for making other similar items like uttapam, dal vada, or mini pancakes.

Usage

• Preheat the Pan: Place the pan on the gas stove and heat it on medium flame until it’s properly heated.

• Grease the Moulds: Apply a small amount of oil or ghee to each of the 12 moulds to prevent sticking.

• Pour the Batter: Pour the paniyaram batter into each of the 12 moulds, filling them about 3/4 full.

• Cook the Paniyaram: Cover the pan with a lid and cook for 4-5 minutes or until the bottom turns golden brown.

• Flip the Paniyaram: Using a skewer or spoon, flip the paniyarams to cook the other side for another 3-4 minutes.

• Serve: Once both sides are crispy and golden brown, remove the paniyarams and serve with chutney or sambar.

• Clean After Use: After cooking, allow the pan to cool and then clean it thoroughly for long-lasting use.