How to season new iron dosa tawa, Tips to maintain iron tawa
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.
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
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.
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.
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