How to season the tawa
- Thoroughly scrub the tawa with a scrubber and dishwashing detergent to eliminate any rust and grime.
- Keep the tawa immersed in starch water for a day.
- Wash the tawa with plain water and dry it with a clean cloth.
- Using an onion, evenly spread two or three spoons of oil across the tawa surface.
- Heat the tawa until it begins to smoke.
- Turn off the gas and let the tawa sit aside for a day.
- The following day, rinse the tawa with plain water.
- Repeat steps 3 through 6 multiple times until a natural non-stick coating develops on the surface.
Tips : To expedite the process, you can prepare chapati or paratha on the tawa using oil.
Avoid the use of harsh detergents or vigorous scrubbing on the tawa, as it could potentially remove the natural non-stick coating from the surface.
Maintaining your dosa tawa after seasoning
- Avoid cooking phulka or roti on the same tawa. Reserve a separate tawa exclusively for making dosa.
- Avoid vigorously scrubbing the tawa with harsh detergents, as it may strip away the natural non-stick coating from the surface.
- After using the tawa, clean it with a very mild detergent and gently scrub to remove any excess oil. Immediately after washing, apply a coat of oil to the tawa’s surface to prevent rusting.
Prior to making the dosa, rinse the tawa with plain water and dry it with a cloth. Proceed to oil the surface of the tawa using an onion before heating it.