When it comes to achieving restaurant-quality dosas, a cast iron tawa is your best bet. While non-stick tawas are commonly used in most households today, if you long for that perfectly textured, crispy, and delicious dosa just like your grandmother used to make, traditional cookware is the way to go.
Cast iron tawa, crafted from natural materials (a blend of alloys including iron and carbon), has been cherished for generations. However, non-stick dosa tawas have gained popularity in recent years due to their convenience and ease of maintenance.
It's true that cast iron tawas have a few drawbacks, but when it comes to quality food and health, it's worth choosing the best option available. The benefits of using a cast iron dosa tawa far outweigh any negatives. In this article, you'll discover how to make the most of your cast iron tawa.
We’ll share some simple tips on how to season your cast iron tawa and maintain its quality for a lifetime.
How to Season a New Dosa Tawa
If you're already familiar with how to clean and use a cast iron tawa for the first time, you're well on your way to mastering dosa-making. However, many people are unsure about how to properly season a cast iron tawa. This guide will help you achieve excellent results with ease.
Let’s dive into the steps for seasoning a new dosa tawa:
- Thoroughly rinse your new dosa tawa using mild dishwashing liquid, a scrubber, and water.
- After cleaning, dry the tawa with a soft cloth. Once dry, apply a generous layer of oil and let it sit for six hours.
- Next, heat the cast iron tawa over a medium flame for 5 minutes. After that, turn off the flame and allow the tawa to cool down completely.
- Once cooled, use a soft cloth to wipe away any excess oil, and store the cast iron tawa in a dry place.
- Repeat this process 3-4 times before cooking to achieve the best results.