Why does my dosa stick to the cast iron tawa, and what is the best way to season or prepare the tawa to make it non-stick?

Question

Why does your dosa stick to the cast iron tawa? Get the best methods for seasoning and preparing your tawa to make it naturally non-stick.

Answer 1

Your dosa likely sticks to the cast iron tawa because it's not properly seasoned or hot enough. Seasoning creates a non-stick surface, and the right temperature ensures the batter cooks properly without adhering.

Detailed Explanation:

A well-seasoned cast iron tawa is crucial for making dosas that don't stick. Seasoning refers to the process of baking layers of oil into the pores of the cast iron, creating a smooth, non-stick surface. Here's a step-by-step guide to seasoning and preparing your tawa:

1. Clean the Tawa: Start with a clean tawa. If it's new, wash it with mild soap and water to remove any manufacturing residue. If it's rusty, scrub it with steel wool or a cast iron cleaner to remove the rust. Rinse thoroughly and dry completely.
2. Apply a Thin Layer of Oil: Use a high smoke point oil like vegetable oil, canola oil, or grapeseed oil. Pour a small amount of oil onto the tawa and spread it evenly with a clean cloth or paper towel. The key is to apply a very thin layer; too much oil will become sticky.
3. Bake the Tawa: Place the tawa upside down in a preheated oven at 350-400°F (175-200°C) for one hour. Placing it upside down prevents oil from pooling. You can put a baking sheet on the rack below to catch any drips.
4. Cool and Repeat: Let the tawa cool completely in the oven. Repeat steps 2 and 3 several times (3-4 times initially) to build up a good seasoning layer. The more layers you build, the more non-stick your tawa will become.
5. Daily Preparation: Before making dosas, heat the tawa over medium heat. Sprinkle a few drops of water on the surface; if they sizzle and evaporate quickly, the tawa is hot enough. Lightly grease the surface with oil using a cloth or onion half.

Pro Tip:

After each use, clean the tawa gently with a soft cloth or sponge. Avoid using soap unless absolutely necessary, as it can strip away the seasoning. If you do use soap, re-season the tawa afterward. Always dry the tawa thoroughly and apply a thin layer of oil before storing it to prevent rust.