How to season new iron dosa tawa, How to season cast iron dosa tawa for first time use, Tips to maintain dosa tawa.
This is a long time pending post, I had my dosa and chapathi tawa already seasoned and that is another reason too for the delay of this post.So when I got this new dosa tawa recently thought to season and click to post it here.
First of all let me introduce my dosa and chapathi tawas.I have 2 dosa tawas and 1 chapathi tawa(the one with wooden handle).Of them one tawa is cast iron and other 2 are normal iron.
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.
- It is always better to have separate tawa for dosa and chapathi.
- Do not let water stay on the tawa for a long time after washing.Either heat it up or wipe with dry cloth.
- A layer of oil on the tawa avoids rusting so while storing always brush with oil and keep.If you can heat it for few mins then store its best.But I do the heating only once in 15 days not on a daily basis.
- Always rinse it with water everyday as there are chances for insects to sit on them.Once washed wipe with a cloth then heat and start using it.
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 300Rs.
Chapathi Tawa I use regularly which is also almost 4 yrs old.I bought it from a local whole sale shop and it costed 100Rs.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.
You might have seen these pics of my dosa and chapathi tawa in my earlier posts too.
HOW TO SEASON NEW DOSA TAWA:
- 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 tsp of oil and 2 tsp 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 dont 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 tsp of oil.
- Add 1/2 tsp of mustard seeds,1/4 tsp of urad dal and let it splutter.
- Using a spatula spread the tempering all over the dosa tawa,Now add 1 -2 tbsp 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 laddle, keep spreading and cooking for 2 mins.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 2mins.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.
- After using the dosa tawa, just rinse and wash it NO NEED TO USE SOAP.Wipe off well without any moisture.Brush it with little oil and store.If you want you can heat the tawa for 2 mins with oil then store.I do the heating only once in 2 weeks or so not daily but I wipe it off without any moisture and just apply oil and keep so it does not rust.In case if you use non veg or egg then you can use soap to wash it.
Next day you can either wipe off with a cloth and start using or rinse it once with water and start using.
I use my dosa / chapathi tawa for roasting veggies too.
- First rinse the new dosa tawa with dishwasher soap or liquid and a metal scrubber.Scrub it well and wash it.Dry it completely.
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 😃😃
This is such a lovely post Sharmi:) Can’t Thank You enough !!
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?
You can scrap the residue and see if it comes out then try seasoning
It scraps off easily when tawa is hot
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
Not really sure use it for a while then try rava dosa and wheat dosa.
Rohini Shrirao Gulhane
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?
Keep in low flame or low medium flame and cook.
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?
sorry not sure of aluminium pan seasoning but you can try and see
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?
1.I use the same method only for all iron pans
2.I bought both my dosa and chapathi tawa from townhall 5 corner
wr did u get dosa iron tawa in coimbatore?
in town hall 5 corner
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?
yesyes do try it, should work
Hii i want to know only on low flame dosa to be made ?
low medium flame
Do you use the same tawa for dosa, roti, roasting veggies?
Thought dosa tawa should be exclusively used for dosa?
I radomly use it for others but have a exclusive tawa for dosa
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
did u try with red chillies?
Is the last step of tempering and washing required for chapati iron tawa as well? Thanks for the detailed post!
First time its better to do it
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
Can I use water with rice flour instead of starch water to soak new tawa?
Hi..please give suggestions that can we get good quality iron tawa online
I bought most of mine from local shops but try tredyfoods online
Seasoning is mandatory for chapathi tawa also or not pls clarify
all iron tawas needs seasoning
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?
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.
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?
no not at all. if your tawa is seasoned perfectly oil shouldnt matter at all
Thank You Sooooo much its really help
Thanks for your detailed post! Being stuck inside, it is a good time for such tasks. I’ll look at your recipes as well!
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.
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.
THANKS FOR UR INFORMATION MAM
is there any other method than soaking dosa pan in starch/Rice water for 2 days ? Please reply.
You can skip that step and just season it with salt and oil and proceed
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.
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.
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.
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.
Is this process applicable for commercial iron tawa as well?
yes applicable for all iron tawas
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?
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!