- Recipe Cusine : Indian Kitchen basics
- Prep Time : 2 Days
- Cook time : Nil
- Serves : nil
- Author : Jeyashri
- Recipe Category : Kitchen basics
- Description : How to season iron tawa, procedure to season iron tawa, with detailed video..
   Iron dosa pan Salt Oil 2-3 tsp Lemon peel  2
Method :
- First wash the iron pan nicely using the dish washing liquid or soap.
- Do not use the steel scrubber, use the normal scrubber and wash it nicely.
- Wipe it nicely.
- Add few drops of oil and little salt on the pan.
- Spread it nicely on all sides of the pan and rub it.
- Keep it aside for 2 hours.
- Wash it nicely.
- Pat dry it nicely.
- Rub it with lemon peel and leave it for a day.
- After 24 hours, wash it nicely and dry the pan.
- Spread few drops of oil and keep it aside for 12 hours.
- After 12 hours, wash it nicely and dry, rub it with lemon peel again.
- Keep it for a day.
- The next day the pan is almost ready to use.
- Wash the tawa using a mild dishwashing detergent.
- Dry and spread little oil.
- Heat the tawa on a pan.
- Cut a piece of onion and nicely rub the dosa pan with the onion.
- Spread a small portion of dosa batter on the pan and just make a thick dosa.
- Drizzle few drops of oil.
- Once done do not eat the dosa, the small one is to get rid of the rust smell.
- Start making slightly thicker dosa for the first times(say for 2-3 dosas) then start making thin crispy ones.
- Every time you wash the dosa pan after use, dry it nicely and add few drops of oil, spread and keep it inside.
- If the pan becomes too hot, sprinkle little water and wipe it off.
- always follow this method to maintain the dosai kal at an even temperature.
- If it is too hot, the dosais will get burnt.
- If the heat is very less then dosais will not turn out good. So always maintain the right temperature.
- Always spread few drops of oil on the tawa after it is washed and dried. This will avoid the dosai kal getting rust.
- Always use separate dosa tawa for dosai and chapathi.
             Video of how to season dosai kallu
Method with step by step pictures :
- First wash the iron pan nicely using the dish washing liquid or soap.
- Do not use the steel scrubber, use the normal scrubber and wash it nicely.
- Wipe it nicely.
- Add few drops of oil and little salt on the pan.
- Spread it nicely on all sides of the pan and rub it.
- Keep it aside for 2 hours.
- Wash it nicely.
- Pat dry it nicely.
- Rub it with lemon peel and leave it for a day.
- After 24 hours, wash it nicely and dry the pan.
- After 24 hours, wash it nicely and dry, rub it with lemon peel again.
- Keep it for a day.
- The next day the pan is almost ready to use.
- Wash the tawa using a mild dish washing detergent.
- Dry and spread little oil.
- Heat the tawa on a pan.
- Cut a piece of onion and nicely rub the dosa pan with the onion.
- Spread a small portion of dosa batter on the pan and just make a small thick dosa.
- Drizzle few drops of oil.
- Once done do not eat the dosa, the small one is to get rid of the rust smell. Do one more dosa like this and discard.
- Start making slightly thicker dosa for the first times(say for 2-3 dosas) then start making thin crispy ones.
- Every time you wash the dosa pan after use, dry it nicely and add few drops of oil, spread and keep it inside.
- If the pan becomes too hot, sprinkle little water and wipe it off.
- always follow this method to maintain the dosai kal at an even temperature.
- If it is too hot, the dosais will get burnt.
- If the heat is very less then dosais will not turn out good. So always maintain the right temperature.
- Always spread few drops of oil on the tawa after it is washed and dried. This will avoid the dosai kal getting rust.
- Always use separate dosa tawa for dosai and chapathi.
