Buying Dosa Tawa Becomes Easy By Following A Few Tips
Image Credit: Making dosa on tawa, Raks Kitchen@YouTube

What is the key to preparing the perfect dosa—one that is fluffy, spherical, and crisp—and how do you achieve it? Is it the dosa pan, the chef, or the batter? The correct response is "all three" in this case. After doing some homework, selecting the right dosa tawa can make a world of difference. At this point, we start to wonder if there is a distinction between cast iron and iron cookware. Which option should one select? While looking for a tawa, or Indian flat pan, to make dosa, there are a few things to remember. Here are a few handy tips to select and buy the best dosa tawa. 

Keep these following points in mind, while deciding what works for you best!

The duration determines the choice

Now, let's break down the time it takes to cook various foods. What you plan on cooking and how long it will take to do so will both play a factor in determining whether you should use iron or cast-iron cookware. Iron and cast iron are used to make Tawas. Employ them to make quick-cooking foods like paratha, dosa, uttapam, etc.

Functionality counts

The best answer is the one that makes you the most at ease. Iron and cast-iron tawa are functionally equivalent in their ability to produce crisp dosas and other dishes.

Making dosa on a non-stick tawa, Image Source: Picxy

A dosa tawa made of cast iron has many benefits

Food cooked in cast iron often has a trace amount of iron increased. It has to be seasoned, and the flavour improves with continued use. Yet, it is prone to shattering if dropped or whacked too forcefully with a ladle.


Tawa made from iron has advantages

Tawa iron does not require seasoning before use. They can't be broken, either. Iron was traditionally used to craft dosa tawas, which were then seasoned via repeated use over the course of their lifetimes.


The importance of thickness

The thickness of the tawa is what sets a dosa tawa apart from a regular tawa. Since the dosa tawa has a thicker surface, it transmits less heat, making it possible for the thin layer of dosa to cook consistently, resulting in a crispy exterior and a smooth interior.

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Best for novices

Get a nonstick dosa tawa if you're just starting out or if you mostly cook at home. Making dosas will be simpler and faster with this. You may now get dosa tawas in various materials, including aluminium, cast iron, and nonstick aluminium.

Nonstick choices

One of the most in-demand items is the nonstick dosa tawa. In any case, try to find a dosa tawa with a good nonstick coating. As a result, less oil will be consumed. The nonstick coating on some varieties is additionally sealed onto the surface so it won't peel off. These days one also gets granite non-stick dosa tawa. Get the ones with the thickest handles possible to withstand the gas stove's heat. Using it is risk-free and comfortable due to the material's insulating properties. Dosas that are cooked on a tawa with a wide enough base won't stick or burn. Make sure the inner coating is 100% non-toxic and reduces oil use by reading the labels.


Dosa tawa de aluminium

A dosa tawa made of aluminium is ideal for cooking uttapam, dosas, and crepes of a substantial size. It needs to have a level bottom, so it doesn't tip over while cooking over gas. As a side benefit, this shape makes for the uniformly dispersed batter. For a better heat conductor, time saver, and energy economizer, look for the ones constructed from pure-grade virgin aluminium. For perfectly crisp dosas, a thickness of 4 millimetres is recommended. Ideally, it would have a bakelite handle for comfort.