Cooking Dosa on a Cast Iron Dosa Tava
When you cook dosa on a cast iron tawa, you are supplying your food with iron and thus reducing your risk of developing anemia. In kannada, it is called kabbinada tawa patra, in hindi it is called loha tawa padela, and in telugu it is known as inumu tava natincaru. The tawa is an extremely thick pan that retains heat well and develops a non-stick coating.
To maintain your tawa's non-stick properties, wash it after using and dry it thoroughly. If the tawa is too dirty, apply a thin layer of oil and wipe with a paper towel. Then, heat it on low heat for a while. Once the tawa is clean and ready for use, you can start making dosas. Moreover, the tawa can be used again if you want to cook more dosas.
When using your cast iron dosa tawa, it's important to keep it dry and warm after every use. Then, use a non-abrasive sponge to scrub the tawa after every use. After cleaning, make sure you don't scrub it with soap or water. The soap and water will take off the seasoning and damage the tawa's finish. To avoid this, you should keep your tawa on high heat overnight and heat it again in the morning. You should also lightly oil it after cooking a dosa as this will make it crispier.
