How to Season Iron Dosa Tawa is a simple guide that helps to use new iron tawa the first time. A properly seasoned tawa gives crisp dosas, prevents the batter from sticking and also protects the surface from rusting. With regular cooking the surface slowly becomes naturally nonstick, and the dosas get better in taste and texture.
Iron dosa tawas have been used in many homes for years because they last long and cook evenly. Both cast iron and regular iron tawas work well when seasoned properly. A well maintained tawa can be used for many years without any problem.
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About Iron Dosa Tawa
Iron dosa tawa is one of the most commonly used traditional cookware for making dosa, chapathi and many other everyday dishes. Cast iron and regular iron both work well, but they need proper seasoning before first use. This helps the surface become smooth and makes cooking much easier after few uses.
Seasoning is simply building a thin layer of oil over the iron surface. This layer protects the tawa from rust and also helps the batter spread easily without sticking. Many people even find that an old iron tawa works better than a new one.
There are many ways to season an iron tawa, but this method is simple and works well for both new and old tawas. The same process can also be used for iron kadai, frying pan or any other unseasoned iron cookware. Once the seasoning is done well, maintaining the tawa becomes much easier with a little regular care.
I use my tawa for making dosas, chapatis, roasting vegetables, making dosa pizza. My family can taste the difference when something is made on iron versus other cookware.
Cast iron dosa tawa which is 5 yrs old and I use it on a daily basis.I bought it from a local whole sale shop and it costed 300 Rs.
How to Season Iron Dosa Tawa - Things needed
- Oil - Used for seasoning the tawa and forming a protective layer on the surface. You can use coconut oil or any cooking oil you have at home.
- Salt - Salt helps remove any dirt from the surface and works well along with oil while seasoning. Regular table salt is enough for this.
- Starch Water - Starch water from cooked rice helps during the seasoning process. You can also use rice washed water if starch water is not available.
- Mustard Seeds - Used during the final seasoning step. It gives a light tempering and helps spread the oil across the tawa.
- Urad Dal - Urad dal is added along with mustard seeds for the tempering. It also helps while seasoning the cooking surface.
- Onion - Onion is used for the final seasoning step. It helps condition the tawa and also improves the cooking surface after frying.
- Dish Soap - Used only for the first wash to remove factory coating and dust from the new tawa. It should not be used for regular cleaning after seasoning.
- Metal Scrubber - Used for scrubbing the new tawa well before seasoning. It helps remove dirt and loose particles from the surface.
- Clean Cloth - A clean cloth is used for wiping the tawa dry after washing. It is also useful for applying a thin layer of oil before storing.
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Chapathi Tawa I use regularly which is also almost 4 yrs old.I bought it from a local whole sale shop and it costed 100 Rs. I find online and even shops expensive so look out for local whole sale shops where it is damn cheap and no compromise in quality also.
From the days I started cooking I had no craze in buying nonstick pans even before I knew about its health hazards as I didn't like the taste and texture of dosas / chapathis cooked in nonstick. The few ones I had were gifts / free items that came with my induction. But I am crazy about collecting traditional cookwares these days so more seasoning posts coming up soon.
Trust me, a well seasoned iron tawa works better than nonstick and the crispy texture it gives is worth all the effort we put in. I was searching for a flat dosa tawa and happy to find it in a local shop here in Coimbatore years back.
There are many different ways to season iron tawa. The tips and tricks I have given here can be used for any unseasoned iron utensils either kadai or pan or tawa.You can use these steps to re-season an old iron tawa too.
I have given both how to season iron dosa tawa for first time use and how to maintain it regularly.
You might have seen these pics of my dosa and chapathi tawa in my earlier posts too.
How to season Iron Tawa Step by Step
1.First rinse the new dosa tawa with dishwasher soap or liquid and a metal scrubber. Scrub it well and wash it. Dry it completely.
2.Now add 2 teaspoon of oil and 2 teaspoon salt to the tawa. Adjust the quantity of oil and salt according to the size of the tawa.
3.Spread it with well so that the oil salt mixture is evenly spread over the entire dosa tawa completely. Leave it aside for 1 day.
4.Next day scrub again to remove any rust or dirt. Now we need starch water(rice cooked water) or you can used rice washed water too.
5.Soak in starch water or rice washed water.If you don't have enough mix starch water with water and add.Soak it for 2 days.Change the starch water the next day and then leave aside.Wash it again.Now heat it up. Add 2 teaspoon of oil.
6.Add ½ teaspoon of mustard seeds, ¼ teaspoon of urad dal and let it splutter.
7.Using a spatula spread the tempering all over the dosa tawa. Now add 1 -2 tablespoon chopped onion and fry until golden. Spread and saute to cover the entire dosa tawa.
8.Remove it and wipe off with a clean tissue or a cloth.Now your dosa tawa is ready to use. The first 2 dosas may slightly stick at the edges but after making 3-4 dosas it will work perfectly. These steps are needed only for new dosa tawa and can be used for re-seasoning tawas which you haven't used for a long time too.
How to maintain Iron Dosa Tawa
1.Sometimes we might overheat the dosa tawa which makes dosas stick or any other reasons which may cause the dosas to stick.In that case either do this step 1 or step 2 to avoid dosa sticking.Heat the dosa tawa keep in low flame, add oil and salt spread using a ladle, keep spreading and cooking for 2 minutes. Switch off, wipe it with a cloth then start using.
2.This is the recent method amma read in a book and it works like a charm.Heat dosa tawa in low flame, roughly tear 2 small red chillies and put it on the tawa, spread to cover the entire dosa tawa and saute for 2 minutes. Switch off, wipe it with a cloth then start using. Alternatively you can use half onion prick with a fork and use it on the pan to wipe it off.
See my paratha puffing up!
Expert Tips
- Heat Level - Always cook dosas on low medium flame. If the tawa gets too hot, sprinkle little water, wipe it and then start making dosas.
- Before Making Dosa - Rinse the tawa once with water if oil was applied before storing. Wipe it dry well before heating.
- Avoid Moisture - After washing, never leave the tawa wet for a long time. Dry it well before storing to avoid rust.
- Cooking Eggs - If the tawa is used for eggs or non vegetarian dishes, wash it with soap before using it again for dosas.
- Re-seasoning - If the tawa has not been used for many weeks, season it again before making dosas. It helps bring back the smooth cooking surface.
- Storage - Keep the tawa in a dry place without stacking wet vessels on top. This helps the seasoning stay good for longer.
FAQS
1.Can I use my new tawa immediately?
Yes you can but seasoning gets stronger with use. First few dosas might stick but this is normal.
2.How long does seasoning take?
Initial process takes about three days with soaking. Real seasoning happens with regular use over first few weeks. More you use it, better it gets.
3.Do cast iron and regular iron season differently?
Seasoning process is the same for both. Cast iron is heavier so takes slightly longer to heat but steps are identical.
4.My dosas are sticking, what do I do?
The tawa should not be too hot. If not, use red chilli refresh method or onion method. These work quickly and tawa is back to normal.
5.Can I wash with soap everyday?
If used for non-veg sometimes, you can use soap occasionally but for regular dosa making, just water is enough. Just rinse with water and wipe dry.
If you have any more questions about this How to season Iron Tawa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
How to season new iron dosa tawa, Tips to maintain iron tawa
Ingredients
- Oil
- Salt
- Starch Water
- Mustard Seeds
- Urad dal
- Onion
- Dish Soap
- Metal Scrubber
- Clean Cloth
Instructions
How to season Iron Tawa Step by Step
- First rinse the new dosa tawa with dishwasher soap or liquid and a metal scrubber. Scrub it well and wash it. Dry it completely.
- Now add 2 teaspoon of oil and 2 teaspoon salt to the tawa. Adjust the quantity of oil and salt according to the size of the tawa.
- Spread it with well so that the oil salt mixture is evenly spread over the entire dosa tawa completely. Leave it aside for 1 day.
- Next day scrub again to remove any rust or dirt. Now we need starch water(rice cooked water) or you can used rice washed water too.
- Soak in starch water or rice washed water.If you don't have enough mix starch water with water and add.Soak it for 2 days.Change the starch water the next day and then leave aside.Wash it again.Now heat it up. Add 2 teaspoon of oil.
- Add ½ teaspoon of mustard seeds, ¼ teaspoon of urad dal and let it splutter.
- Using a spatula spread the tempering all over the dosa tawa. Now add 1 -2 tablespoon chopped onion and fry until golden. Spread and saute to cover the entire dosa tawa.
- Remove it and wipe off with a clean tissue or a cloth.Now your dosa tawa is ready to use. The first 2 dosas may slightly stick at the edges but after making 3-4 dosas it will work perfectly. These steps are needed only for new dosa tawa and can be used for re-seasoning tawas which you haven't used for a long time too.
How to maintain Iron Dosa Tawa
- Sometimes we might overheat the dosa tawa which makes dosas stick or any other reasons which may cause the dosas to stick.In that case either do this step 1 or step 2 to avoid dosa sticking.Heat the dosa tawa keep in low flame, add oil and salt spread using a ladle, keep spreading and cooking for 2 minutes. Switch off, wipe it with a cloth then start using.
- This is the recent method amma read in a book and it works like a charm.Heat dosa tawa in low flame, roughly tear 2 small red chillies and put it on the tawa, spread to cover the entire dosa tawa and saute for 2 minutes. Switch off, wipe it with a cloth then start using. Alternatively you can use half onion prick with a fork and use it on the pan to wipe it off.
Notes
Before Making Dosa - Rinse the tawa once with water if oil was applied before storing. Wipe it dry well before heating.
Avoid Moisture - After washing, never leave the tawa wet for a long time. Dry it well before storing to avoid rust.
Cooking Eggs - If the tawa is used for eggs or non vegetarian dishes, wash it with soap before using it again for dosas.
Re-seasoning - If the tawa has not been used for many weeks, season it again before making dosas. It helps bring back the smooth cooking surface.
Storage - Keep the tawa in a dry place without stacking wet vessels on top. This helps the seasoning stay good for longer.
Raji
Hi Sharmi ! Great to see this post ! Your site brought the interest for cooking in me . I even looked if there was an article about seasoning the pan a couple of weeks earlier in this site ...really surprised to see this post today😃 Was having a very hard time with my new iron pan for the past 3 weeks ... and now I’m sure I can make it work with your tips ...
Thanku so much 😃😃
Lakshmi
This is such a lovely post Sharmi:) Can't Thank You enough !!
sunitha
hi sharmi,
much awaited post....thnks for ur detailed notes...even though i was aware of the ways to season a new iron pan, i was ignorant of its maintenance part...thus my iron dosa tawa got oil residue built up in its sides...do you know any method to clear this or shud i go for a new one?
thnk you
Sharmilee J
You can scrap the residue and see if it comes out then try seasoning
Ammu
It scraps off easily when tawa is hot
venkat
I bought a cast iron tawa and seasoned it. the conventional dosa made with rice and urad and fermented comes out perfectly. But godhuma dosa (wheat dosa) or rava dosa sticks. any soltion
Sharmilee J
Not really sure use it for a while then try rava dosa and wheat dosa.
Rohini Shrirao Gulhane
Hi sharmilse
Thanks for your post , very helpful. But my cast oron roti tava is not very thick. So making paratha or roti on them is not possible as it get burnt in center ... any solutions?
Sharmilee J
Keep in low flame or low medium flame and cook.
Puvan
Thank you so much for this post. I am now having problem with my panniyaram pan.....mom bought an aluminium type (I think) for me...can't seem to season it well. Will the same method work?
Sharmilee J
sorry not sure of aluminium pan seasoning but you can try and see
Girish
Too good
Pratibha
Dear Sharmila,
1) Want to know how to seasoned New Cast Iron Paniyarappam Appam pan having halves?
2) From which Local Market you buy your Chapati Tawa?
Thank you.
Pratibha
Sharmilee J
1.I use the same method only for all iron pans
2.I bought both my dosa and chapathi tawa from townhall 5 corner
varsh
wr did u get dosa iron tawa in coimbatore?
Sharmilee J
in town hall 5 corner
SHWETA
I have a cast iron tawa which I bought to make neer dosas but could never use it well. The dosas will always stick to it. I was told that I need to cook onions in loads of oil and then use it.. That didn't work either. I stored the tawa for over 2 yrs now and recently saw that it has rust. Would the method that you suggested work on that too?
Sharmilee J
yesyes do try it, should work
Himabindu Sornapudi
Hii i want to know only on low flame dosa to be made ?
Sharmilee J
low medium flame
RB
Do you use the same tawa for dosa, roti, roasting veggies?
Thought dosa tawa should be exclusively used for dosa?
Sharmilee J
I radomly use it for others but have a exclusive tawa for dosa
Nisha
Hey. I also have the same tawa with wooden stick and i have tried every method of seasoning but when i pour batter it will get pour easily but it will get stick. I have to use scrubber to remove. That is there any other way possible to season it
Sharmilee J
did u try with red chillies?
Anar
Is the last step of tempering and washing required for chapati iron tawa as well? Thanks for the detailed post!
Sharmilee J
First time its better to do it
Prashanth Eyyala
Thank you for this method. My wife had tried the other nethid using heating oil everyday. It never worked. In fact the dosa tawa was lying unused. I however wanted to stop using my Teflon non stick and tried your method. It worked and am. Having true naadan style dosa. Txs a ton
Beata
Hi,
Can I use water with rice flour instead of starch water to soak new tawa?
Sowmya Srinevas
Hi..please give suggestions that can we get good quality iron tawa online
Sharmilee J
I bought most of mine from local shops but try tredyfoods online
Supriya
Seasoning is mandatory for chapathi tawa also or not pls clarify
Sharmilee J
all iron tawas needs seasoning
Pannaga
Hello,
Thanks for the detailed instructions with pictures. We are using an iron tava for dosas, but have been advised only to wipe it and not wash it. We take extra care to clean it properly. Don't you have a rusting problem with washing everytime?
Thanks
Sharmilee J
It depends on the iron variety some rust some don't.Initially I washed heated it up then wiped with oil and kept to avoid rusting.But over the years now it is not rusting.
Preena
Hi Mrs. Sharmi, when I make dosas sometimes I use coconut oil and sometimes if its masala dosa I use ghee. Is it ok to change the kind of oil used in making dosas? When I purchased the tawa shopkeeper told me, dosas should be made with same kind of oil or else dosas will stick on tawa?
Sharmilee J
no not at all. if your tawa is seasoned perfectly oil shouldnt matter at all
Nisha
Hi
Sharmilee
Thank You Sooooo much its really help
CPH
Thanks for your detailed post! Being stuck inside, it is a good time for such tasks. I'll look at your recipes as well!
Monali
You are totally awesome. I had a regular iron tawa from India and I followed your directions to a T and I just now made a perfect dosa without sticking the tawa at all.
Sowmya
I thought cast iron need not be seasoned.after reading your post I feel bad for not seeing your post before 2 years.luckily my dosas and chapathis are coming out very well so far.only thing is oil getting accumulated across the sides and when I scrub,feel coating is coming out.i have got new iron tawa and going to try your seasoning for sure.thanks for the knowledge you have provided.
SASIKALA
THANKS FOR UR INFORMATION MAM
Madhuri
is there any other method than soaking dosa pan in starch/Rice water for 2 days ? Please reply.
Sharmilee J
You can skip that step and just season it with salt and oil and proceed
Bhavani
Hi,
I got a iron dosa tawa and seasoned it well. Dosa doesn't stick to the tawa and it does come out easily.
However, the dosas look dry and not the crispy dosa kinds
I always use onion to brush the oil prior to making a dosa and even if i use ghee to make it, looks dry. Would it take time for the crispy dosas to start coming.
Thanks.
Sharmilee J
Yes after few doas say 5-6 dosas for the first time crispy dosas should come effortlessly. Add little more oil or ghee for first few uses.
Sneha
Hi Shirmi,
I recently bought an iron dosa Tawa. I judicious followed the steps of seasoning of new iron tawa then used it for making dosa. First and second dosa didn’t come out well but from third dosa it was very good. Almost perfect. But after two weeks when I started making dosa again, not a single one came out well. I really did not understand what was the problem. Then I roasted the dry red mirchi on the tawa and started making the dosas again. But it too didn’t workout. Kindly suggest what can be done about it.
Sharmilee J
Sometimes while washing the seasoning goes off so reseason it again. Wash again and follow the steps and try again am sure it will work out. If it still sticks heat the tawa add oil and salt spread it using a laddle all over the tawa then discard it and make dosa.
Manu
Is this process applicable for commercial iron tawa as well?
Sharmilee J
yes applicable for all iron tawas
warren
Hi Sharmi,
Thank you for your article. The cast iron pan I bought has a rough surface while the pans in your article appear to have quite a smooth surface. I have not tried using my pan yet because after it arrived and I saw the surface, I have been thinking about returning it. But then I found videos online which showed how people used various methods to grind down the rough surface of their newly purchased cast iron pan. So now I am wondering how I should proceed. I would appreciate any thoughts you have on this.
Also, I am curious, why is it necessary to have separate pans for dosa and chapati?
warren
Sharmilee J
Hi
Cast iron comes in 2 varieties one ii the rough rustic finish and another is smooth finish, both are equally good. You need not do anything in specific to make it smooth, the finish itself is made to be like that...you can just start making roti or dosa regularly and it will work like a nonstick in few months of regular usage.
Seperate pans is needed for roti and dosa because for roti we cook in medium high which makes the tawa too hot to handle dosa so it may stick. Once in a while I use my dosa tawa for chapathi but not regularly.
Hope this helps!
PURBALI SAHA
Hi Sharmi,
Thank you for the enlightening article. I have bought dosa tawa two years ago and seasoned it well and used it for around one and half years without any problems, it was like nonstick tawa. However, recently I have started noticing that the dosas are sticking at the centre and the centre of the tawa have become rough. So I scrubbed it with steel wool and now the grey metal beneath the black coating is visible. Can I use the tawa for dosas or I need to discard it.
Sharmilee J
Steel wool should not be used for iron cookwares as it peels off the seasoning dine also the outer surface. You can heat the tawa and season it again...if its cast iron you can use it the regular iron I am not sure sorry.