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How To Use Best Seasoned Cast Iron Tawa | Iron Dosa Tawa- A Complete Guide
To get restaurant-style dosas, you need a cast iron tawa. It is true that most houses today use a nonstick tawa.
In comparison, traditional cookware will give you that perfectly crisp, tasty and textured dosa your grandmother used to make.
Even I used nonstick cookware for a long time for dosa, but every time first few would go waste as they would become gooey. But after using Indus valley products, I slowly changed them all.
Cast Iron Tawa
Cast iron tawas are made from natural materials (a blend of iron and carbon, among others) and have been popular for a long time.
As a result of their convenience and ease of maintenance, nonstick dosa tawa have taken over in recent years.
Agreed, there are a few disadvantages to using a cast iron tawa like maintenance and their heavy weight.
Choosing the best choice for food and health, however, cannot be compromised. Therefore, cast iron dosa tawas have multiple advantages that outweigh their disadvantages.
Find out how to use cast iron tawa to its full potential in this article. The following tips will help you season cast iron tawa and maintain its quality for a lifetime.
Dosa Tawa Seasoning: How Do I Do It?
It’s great if you are familiar with how to clean and use cast iron tawa for the first time! If you want to start making dosas, you won’t have any trouble.
There are, however, only a few people who know how to use iron tawas and how to season cast iron tawas.
They will find this article very helpful in achieving satisfying results without any hassle. So let’s get started with seasoning the new dosa tawa. As a guide, here are the steps:
- Using mild dishwashing liquid, scrubber, and water, thoroughly rinse your new dosa tawa.
- Use a soft cloth to wipe the tawa after cleaning. Apply oil after it has dried and let it sit for about 6 hours.
- After that, heat the cast iron tawa for five minutes over a medium flame. Let the tawa cool completely after switching off the flame.
- When the cast iron tawa has cooled, wipe off any excess oil with a soft cloth and store it in a dry place.
- To achieve the desired results, repeat this process three to four more times before cooking.
Cast Iron Tawa Seasoning Tips
- As an alternative, you can use rice starch water during the first seasoning process. It is necessary to soak the cast iron tawa in starch water for a few days in order to achieve this. Once it has been washed thoroughly, repeat the steps above for seasoning.
- To prepare the cast iron tawa for use, heat it on a medium flame before using it for the first time. The dosa tawa should be sprayed with oil. To spread the oil evenly on the entire tawa surface, use half-cut onions. Repeat the half-cut onions process a few times until the onion becomes golden brown. Wipe the dosa tawa with a tissue or paper cloth to remove any excess oil.
- In the event that the initial dosas aren’t successful, there is no need to worry. There is nothing abnormal about it. Once you have tried a few times with the cast iron tawa, it will work properly.
- Continually using the cast iron tawa will ensure that your dosa will have good texture and taste, as well as a non-stick finish.
- It is only necessary to season a new cast iron dosa tawa or to reseason a tawa after not being used for a long time.
Iron Dosa Tawa – How To Season & Maintain?
Rusting of iron cookware can be prevented by seasoning it regularly. A seasoned Indus valley iron tawa is non-sticky and rust-free because seasoning bonds oil to it. Patina (seasoning) builds up as we cook regularly.
Iron Tawa: How To Use It?
Let’s start at the beginning. For dosas and rotis/chapatis, it is recommended to keep a separate cast iron or iron tawa.
It is equally crucial to keep in mind that iron cookware can heat up rapidly and retain heat for a longer period of time compared to cast iron cookware.
Overheating the iron dosa tawa may cause the dosas to stick to it. To avoid this, iron tawas should always be heated on a low or medium setting.
To prevent dosa from sticking to the surface during cooking, follow this step before using. Heat the iron tawa on a low flame with oil. Salt and oil should be applied in a layer. Use a wooden ladle to spread it entirely on the tawa.
For a few minutes, repeat this process. After removing the oil from the flame, wipe it with a tissue or paper towel. Your dosa-making ritual will be off to a perfect start.
Alternatively, you could use a low-heat iron tawa. Put two roughly torn red chillies on it. Cover the iron tawa with them.
A few minutes of sauteing will do and you can turn off the flame. Clean the surface of the dosa tawa with a cloth or tissue. As soon as this is done, you can use the iron tawa.
A smooth beginning can be achieved by following the onion trick described in the cast iron seasoning steps above.
Cleaning Tips For Iron Dosa Tawas
- For cleaning, use diluted dishwashing liquid/soap.
- Soft sponges should be used to clean without removing the seasoning layer.
- After drying, apply a light coat of oil. With regular use and oiling, the nonstick surface gradually improves.
- Using a paper towel, wipe out the pan – no need to wash it – and you’ll find it as clean as a whistle. Before you store the tawa, you will only need to brush a little oil onto its surface.
Iron Tawa Maintenance: What Should I Do?
- You can clean the iron dosa tawa with water once you are done using it.
- After every use, the iron tawa does not even need to be washed with soap. The food remains can be wiped off with a damp cloth or tissue.
- Keep the iron tawa surface non-sticky by applying a thin layer of cooking oil. The purpose of this step is to prevent rust from forming.
- It is always a good idea to season your iron tawa once in a while, even if it isn’t used often. An application of re-seasoning will remove dull, gray or rusty appearances. The same procedure applies to cast iron dosa tawas.
- Make sure you don’t soak your iron tawa or cast iron tawa for too long. The only thing it will attract is rust.
Summary
One of the best things you can actually do to keep your family healthy is to cook with cast iron or iron cookware. In order to gain anything, a little discomfort must be endured.
Even though cast iron dosa tawas/iron tawas require extra care, the benefits of such cookware are numerous.
It becomes the most reliable cookware in your kitchen once you cross over the initial concerns and learn proper care and maintenance rules.
I have no doubt that it will replace any existing nonstick Tawa in your kitchen as it did in mine. The old ways of cooking are the best, and the faster we make the changes better it will be for our health.
Visit The Indus Valley if you want the best-cast iron tawa for dosa. You can find your favourite cast iron cookware here: a dosa tawa, a roti tawa, or even a fish fry tawa!
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Pre-Seasoned Cast Iron Kadai $85.00
Product Name: Vinod Legacy Pre-Seasoned Cast Iron Kadai
Product Description: Vinod Legacy Pre-Seasoned Cast Iron Kadai / Kadhai with Glass Lid of 26 cm Diameter (4.3 litres Capacity) for Cooking and Deep Frying, Loha Kadai, Non Toxic, Enamel Free, Coating Free - Black, 1 Pc
Brand: Vinod Legacy
GTIN-8: B08HYQ2ZHF
Offer price: 85.00
Currency: USD
Availability: InStock
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Heat distribution
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Easy to clean
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Sturdiness
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Finishing of the kadai
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Pre-seasoned
