Iron Tawa- Iron Thava (Dosa Kallu) – How to Season Dosa Tawa/Cast Iron?
NatureLoC Iron Tawa- Iron Thava (Dosa Kallu)
This Cast Iron Tawa was a specialty of a small community of artisans based in rural side especially in Tamil Nadu. Once known for making these Tavas, the art from is slowly dying with the introduction of non-stick cookware. We bring you these products directly from these artisans who have been making them for generations. Completely hand-made and pre-treated for immediate use in the gas burner.
Difficulty in making Dosa ? Try these few tips…
How to Season Dosa Tawa/Cast Iron Tawa?
What’s the type of tawa that one should look to buy? – When you buy iron tawa, buy thick iron tawas as they are good for making dosas and rotis.
Iron Tawa Buy Online – Different variants of iron thava small size to big available online www.natureloc.com
If you have purchased your cast iron cookware as new, then it will be coated in wax or an oily coating to prevent rust. This will need to be removed before seasoning so this step is essential. Soak in hot, soapy water for five minutes, then wash off the soap and air dry.
After Washing , slightly heat the tawa, sprinkle salt on it and saute until golden brown. Switch off the heat. Once it cools, clean the tawa with a cloth, apply a light coating of oil and store it. This should be done when you buy a new cast iron tawa.
- The vessel should come out clean. If the vessel is clean enough in a day or two you can proceed with the next step.
- Heat the vessel in low flame.
- Add castor oil or any vegetable oil say 2 to 3 tsp to it and spread it evenly to cover all over the vessel.
- Wad up a paper towel and spread the oil across the cooking surface, any bare iron surfaces, and the bottom of the cookware.
- Turn on the burner and heat until smoke starts to appear.
If using an electric stove, heat slowly as hot spots can crack the cast iron.
Cover the cookware and turn heat off. Leave until cooled before placing in storage.
Seasoning with oil and Onions
- Heat the vessel in low flame.
- Add oil say 2 to 3 tsp to it and spread it evenly to cover all over the vessel.
- Add 10 small sambhar onions (cut into 2 or 3 pieces) into it and let it boil in the oil for few minutes.
- Switch of the flame and let it cool down for some time. Carefully remove the vessel from the stove and keep it aside for another 24 hours. (The iron vessels are usually heavy. So take utmost care while handling them.)
- Repeat this onion oil therapy twice washing in between.
After twice or thrice the vessel will get the property of a non-stick vessel but without any health hazard.
While using it apply oil before adding anything else. Then start using as per your need.
Before making dosa
Heat the tawa on medium flame, sprinkle some water, allow the water to evaporate, add 2-3 drops of oil on the tawa and rub the tawa with half an onion before spreading dosas. This prevents the dosa from sticking to the tawa and you can make olden brown, crispy dosas every time. or
Try making omelet 2-3 times in it first, then make dosa. If you do not include eggs in your diet, then try making adai first.
- Try to heat oil in the pan after every use for a brief minute and then wipe it off until the pan is seasoned.
- You should not wash your cast iron dosa pan with soap. Its abrasive. Just put some oil and heat it (repeat 2 times) and let it rest overnight.
- In the morning, heat the kadai, use a tissue to wipe off the oil and do dosas. It should come ok. After every use, just wipe it and keep it.
- You should not wash your pan with soap after every single use. Washing with soap will take off the seasoning!
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