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.
Traditional iron pan with thin bottom to prepare chapatis(parathas, wheat rotis) – brought it from Nandyala (my hometown in India).
Traditional iron pan with round bottom to prepare Jonna rotte(Sorghum roti) – Brought it from Nandyala
Thick bottomed, flat cast iron pan to prepare dosa, utappam, pesarattu etc – bought this at ‘Target’.
Traditional iron skillet with round impressions to hold the batter, to cook a South Indian breakfast called “ponganalu” – brought it from Nandyala.
