Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Traditional Indian Iron Flat Pans and Skillet (To Cook Chapati, Roti, Dosa & Ponganalu)

For this week’s “Indian Kitchen” and in response to requests about my cast iron cookware – here are some my very well seasoned cast iron flat pans and skillet that I use regularly and specifically to prepare chapatis, sorghum roti, dosa and ponganalu.

Chapati pennam
Traditional iron pan with thin bottom to prepare chapatis(parathas, wheat rotis) – brought it from Nandyala (my hometown in India).

Roti Pennam to prepare Sorghum Roti
Traditional iron pan with round bottom to prepare Jonna rotte(Sorghum roti) – Brought it from Nandyala

Dosa Pennam
Thick bottomed, flat cast iron pan to prepare dosa, utappam, pesarattu etc – bought this at ‘Target’.

Ponganala Pennam
Traditional iron skillet with round impressions to hold the batter, to cook a South Indian breakfast called “ponganalu” – brought it from Nandyala.

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Indian Kitchen,Indian Utensils (Sunday March 19, 2006 at 3:24 pm- permalink)
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