Bronze Kuzhiappam Pan (7-Pit Paniyaram Pan)

Name: Bronze Kuzhiappam Pan (7-Pit Paniyaram Pan)
Brand: AKP Online Store
Price: 5175.0 INR
Availability: InStock

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Bronze Kuzhiappam Pan (7-Pit Paniyaram Pan)

Seven deep, evenly cast cups in solid bronze — built for one job, done well: turning batter into golden, crisp-edged kuzhiappam, paniyaram, paddu, or ponganalu, the way it’s been done in Kerala kitchens for generations.

Product Overview

What it is	A 7-cavity bronze pan for cooking kuzhiappam, paniyaram, paddu, and ponganalu — small, round South Indian snacks made from rice or rice-lentil batter.
Where it’s made	Cast at AKP’s own foundry in Irinjalakuda, Kerala — the same workshop that has shaped temple-grade bronze and brass for four generations since 1896.
Why bronze	Bronze holds and releases heat slowly and evenly, so each piece cooks through with a consistent crust and soft centre, without needing much oil.
Fit on the stove	The 8.5-inch diameter sits comfortably on a standard gas stove.
Handling	At 2.300 kg, it has enough heft to stay stable while cooking, without being heavy to lift or wash.

What You Can Make In It

Dish	Region	Description
Unniyappam	Kerala	A jaggery-and-banana sweet, fried to a dark golden crust in each cup.
Kuzhi Paniyaram	Tamil Nadu	A savoury version made from fermented rice-and-lentil batter, crisp outside and soft inside.
Paddu / Ponganalu	Karnataka / Andhra	The same dish under different names, often made using leftover dosa or idli batter.

Specifications

Material	Bronze
Diameter	8.5 Inch
Height	2 Inch
Weight	2.300 kg
Cavities	7 Pits
Stove Compatibility	Gas Stove

Caring For Your Bronze Pan

Before first use	Heat a few drops of oil in each pit and wipe with a cloth. This seasons the bronze and builds a light non-stick layer over time.
After cooking	Wash with warm water and mild soap. Dry it fully right after — bronze left wet tends to spot.
Storing it	Keep it somewhere dry and ventilated. If stacked with other vessels, use a soft cloth between them to prevent scratches.
If it tarnishes	Rub with tamarind and salt, or lime and salt, to bring the shine back. Pitambari diluted in water works too, for a quicker clean.

Frequently Asked Questions

Is this pan the same as an unniyappakara or appam maker?
Yes. Kuzhiappam pan, paniyaram pan, unniyappakara, and appam maker all refer to the same multi-cavity cookware — the name just changes by region.

Is bronze cookware safe for everyday cooking?
Yes. Bronze (an alloy of copper and tin) has been used in Kerala kitchens for generations and is considered safe for regular cooking once properly seasoned and maintained.

Can I use this pan on an induction stove?
No. This pan is designed for gas stoves only, as bronze is not induction-compatible.

Does the bronze need seasoning before first use?
Yes. A light coat of oil heated in each pit before first use helps build a natural non-stick surface, which improves with repeated use.

Will the bronze tarnish over time?
Some surface darkening is natural with bronze and doesn’t affect cooking performance. It can be polished back to shine using tamarind and salt, or lime and salt.