Almost all of us enjoy eating those hot, crispy dosas for our breakfast. These thin, crispy pancakes are not just delicious but also come packed with a whole lot of nutrients. But do you know that preparing those perfectly cooked dosas requires quite some precision (and patience too) along with the right dosa tawa.
Now what do we emphasize upon when we say the ‘right’ dosa tawa? Well, this focuses on the material, quality and build of a tawa, all of which we will be discussing in today’s blog. Here we will help you understand the different kinds of dosa tawas, what to look for when buying one and how to take care of it to make it last longer.
How is a Dosa Tawa Different From a Regular Tawa?
Unlike regular tawa, a dosa tawa is typically designed with a flat, thicker and non-stick surface for even cooking and easy flipping of your dosas. More so, they are comparatively heavier and larger in size, allowing you to prepare big restaurant styled dosas right in your kitchen.
Types of Dosa Tawa
Firstly, understand that not all the tawas are the same and as discussed there’s quite a difference between your regular tawa and a dosa tawa. Let's have a look at the most common types of dosa tawas understanding their benefits and drawbacks:
Brass Dosa Tawa
Brass tawas have been used in traditional Indian cooking for a long time. Brass is a naturally non-stick material that is excellent at retaining heat. This means they stay hot for a long time and help cook dosas evenly. Not only this, brass is highly durable and sturdy and can withstand regular wear and tear. However, these tawas need regular maintenance as they tend to lose their shine over time. You might also need to go for frequent polishing to keep them looking good.
Iron tawa
Iron tawas are one of the best choices for making crispy, restaurant style dosas. They heat up quickly and distribute heat evenly across the surface, ensuring that your dosa gets that perfect golden-brown color. Another major advantage is that cooking on an iron tawa can help increase the iron content in your food, making it a healthier option. However, note that iron tawas require proper seasoning and regular oiling to prevent rusting over time.
Cast Iron Tawa
Cast iron tawas are similar to iron tawas but are comparatively much thicker and heavier. Once heated, they retain heat for a long time, allowing you to make multiple dosas without reheating. When seasoned well, they develop a natural non-stick surface, which means you need less oil while cooking. Although they require some maintenance, such as regular oiling and proper drying, they are incredibly durable and can last a lifetime if taken care of properly.
Teflon tawa
Teflon coated non-stick tawas are now a modern kitchen favorite. They are lightweight, easy to use, and require very little oil, making them ideal for people looking for healtheir cooking options. The biggest advantage of these tawas is that dosas don’t stick to the surface, making them beginner-friendly. However, they need to be handled carefully, as the non-stick coating can wear off with time, especially if used at high temperatures or scrubbed with abrasive materials.
What to Look for When Selecting a Dosa Tawa?
Buying a dosa tawa is not just about picking one from the store. You need to consider several factors to ensure you get the best results while cooking. Here are some key aspects to look for while making a purchase:
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Material: The material of the tawa determines how well it retains heat and how long it will last. If you love traditional cooking and want crispy dosas, cast iron or iron tawas are great choices. If convenience and easy maintenance are your priorities, a non-stick brass tawa might be the right fit.
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Size: Dosa tawas come in different sizes, usually ranging from 8 inches to 14 inches in diameter. If you like those big, restaurant-style dosas, go for a larger tawa (12 inches or more). However, if you have a small stovetop or prefer making smaller dosas, a compact tawa will work better.
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Thickness: The thickness of the tawa plays a huge role in how evenly your dosa cooks. A thin tawa heats up quickly saving you energy and money but may cause the dosa to burn or cook unevenly. On the other hand, a thicker tawa distributes heat more evenly giving you better results. Ideally, a tawa with a thickness of at least 3-5 mm is best recommended for making dosas.
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Handles: Handles may seem like a small detail, but they do make a big difference in ease of use. A dosa tawa with sturdy, heat-resistant handles provides a better grip and makes it easier to move around, especially when flipping dosas. Herein, wooden or silicone-coated handles make for some great options as they stay cool and prevent burns.
How to Care for your Dosa Tawa?
To make sure your dosa tawa lasts for years, you need to take good care of it. Here are some simple yet effective tips to maintain your tawa:
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Use Warm Water and a Soft Sponge: After cooking, clean your tawa with warm water and a soft sponge. This helps remove food particles without damaging the surface. While at it, make sure to avoid using harsh scrubbers, as they can scratch the surface of non-stick or seasoned tawas.
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Avoid Harsh Abrasives: For iron and cast iron tawas, avoid using steel wool or rough scrubbers, as they can remove the seasoning layer. Instead, use a soft sponge or cloth to clean the surface.
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Limit Soap Use: If you are using an iron or cast iron tawa, try to avoid using too much soap, as it can strip away the seasoning. A simple rinse with warm water is usually enough. If needed, you can use a little bit of mild dish soap and rinse it well.
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Dry Thoroughly: One of the most important steps in maintaining your tawa is drying it completely after washing. Any moisture left on the surface can cause rusting, especially for iron and cast iron tawas. Use a dry cloth or paper towel to wipe it down immediately after washing.
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Apply a Thin Layer of Oil: For iron and cast iron tawas, always apply a thin layer of oil after cleaning. This helps maintain the seasoning and prevents rust. For this, simply use a few drops of oil and spread it evenly across the surface using a paper towel.
Conclusion
Choosing the right dosa tawa can make a huge difference in how your dosas turn out. If you prefer traditional crispy dosas, cast iron or iron tawas are excellent choices. If you want a hassle-free cooking experience, a non-stick tawa is a good option. Regardless of which tawa you choose, proper care and maintenance will ensure it lasts for years, helping you enjoy delicious homemade dosas whenever you crave them!
Frequently Asked Questions (FAQs):
Q. Which tawa is best for dosa?
A. Cast iron, iron and even brass dosa tawas are considered the best for making dosas because they provide even heat distribution and help achieve a crispy texture.
Q. Which non-stick pan is best for dosa?
A. A high-quality Teflon-coated or ceramic non-stick tawa with a thick base is ideal for making dosas with minimal oil.
Q. Is brass tawa good for health?
A. Yes, cooking on a brass tawa can help enrich your food with small amounts of essential nutrients that are beneficial for your overall health. More so, unlike Teflon coated tawa, it is free from toxins.
Q. What is the difference between a roti tawa and a dosa tawa?
A. Roti tawas are usually smaller and slightly concave to help in puffing up the roti, while dosa tawas are larger and completely flat to allow smooth spreading of dosa batter and even cooking.
