An unforgettable favorite of the South Indian Cuisine is the Kuzhi Paniyaram.
We at Tredy Foods take pride in presenting the Traditional Soapstone Paniyaram Pan which helps you make seven crispy, tender, and fluffy Paniyaram balls at a time!
This Soapstone Paniyaram Pan can be used to make delicious Paniyarams, Appams, or even Karandi Omelettes.
Soapstone is an ancient stone that has been used by our ancestors widely, a forgotten favourite, this Soapstone Paniyara Kal can now get back to trend by entering into your kitchens.
This is the best Paniyaram Pan for you to achieve that excellent taste, giving a soft and fully cooked Paniyaram with a crispy exterior.
If maintained carefully and handled with care, this Soapstone kitchenware can last for generations.
You can now buy this Traditional Soapstone Paniyara kal with seven pits, online at Tredy Foods and get it delivered to your doorstep.
Place the Paniyarakkal on a mat on the flat surface (table or slab).
Clean the surface of the Paniyarakkal thoroughly using the newspaper or dry tissue paper.
Pour castor oil or any edible oil, mix the turmeric powder and apply on all sides.
Add more edible oil & turmeric powder as required.
At the end of the day, oil is absorbed by Paniyarakkal completely.
Day 2 to Day 4:
Repeat the first-day process daily for three more days using edible oil & turmeric powder as required.
Paniyarakkal color changed from white to black once the oil observed completely.
Remove the excess oil from the Paniyarakkal using newspaper or dry tissue paper.
Use the hot water to clean completely and allow it to dry for one full day.
Day 6 to Day 9:
For the next three days pour the hot rice starch water and dip it in it for three days. Replace the hot starch water on a daily basis (In-between these days don’t use the normal water or soap water, use only starch water).
Remove the Paniyarakkal from rice starch water and wash using mild dish wash liquid. After dried Paniyarakkal attains dark black color now. Initially, heat must be introduced to Paniyarakkal very slowly. So fill it up with hot water and allow it to cool slowly
Now the Paniyarakkal is ready for cooking.
Note:Don’t give sudden high heat for the initial few times of cooking. Never keep an empty pot on the flame directly.