Topic started by Lina (@ pt8-171.nas.bezeqint.net) on Wed Oct 17 10:05:52 .
All times in EST +10:30 for IST.

Dosas made on Nirlep Non-stick tawa come out OK but the dosas made on iron tawa taste much much better. Whenever I try to make dosa on iron tawa it sticks. Can someone tell me how to season the iron tawa ?

Responses:

• From: Hemant (@ ppp-185-171.bng.vsnl.net.in) on: Wed Oct 17 20:54:50
  
  Hello Lina,
  Cut an onion in half sideways and when the tawa is hot, rub the onion on tawa for about 30 seconds .Immediately after that, pour the batter of Dosai.
  You will get crispy and shining dosai.Repeat this if you want shining and crispy dosais.
  
  
• From: NOV (@ ptl-cache6.jaring.my) on: Wed Oct 17 21:54:08
  
  I always do this:
  
  Apply plenty of oil on a tawa and turn on the heat to maximum. When the oil starts smoking, resuce flame, sprinkle col water on to tawa and wipe off excess oil with a cleant cloth.
  
  Even rawa thosai, does not stick after this "ritual." :)
  
  
• From: NOV (@ ptl-cache6.jaring.my) on: Wed Oct 17 22:02:31
  
  Let me try doing that again, error-free!
  
  
  I always do this:
  
  Apply plenty of oil on a tawa and turn on the heat to maximum. When the oil starts smoking, reduce flame, sprinkle cold water on to tawa and wipe off excess oil with a clean cloth.
  
  Even rawa thosai, does not stick after this "ritual." :)
  
  
• From: Hemant (@ ppp-200-6-235.bng.vsnl.net.in) on: Wed Oct 17 22:39:51
  
  Hello Nov,
  Your method is also followed by me but what method I have posted gives you shining crisp dosais and furthermore, it gives a permenent super shine to Tawa which is very essential to shining dosais.
  The reason is simple.Vegetable carbon and sulphure compounds of Onion form a fine cementing layer in the microscopic cervices on the seeming flat surface of the tawa and give you a fine working surface.
  
  This is the reason why, when a new Iron Tawa is bought, we are advised to rub onion on it for some time.I learnt this trick from my family cook Kamalamma who was a dear old Iyer Lady and worked for us for about 20 years.
  
  
• From: Lina (@ pt8-171.nas.bezeqint.net) on: Thu Oct 18 03:13:15
  
  Hi Hemant and Nov,
  
  Thank you very much for your prompt response and great tips. I am going to try them out this weekend and let you know the results. Thanks once again.
  
  
• From: NOV (@ ptl-cache6.jaring.my) on: Thu Oct 18 03:57:28
  
  I surrender Hemant! :)
  You are the mountain and I am the sand. :)
  I've seen this onion rubbing in shops here too. Now, I am going to try your ritual. :)
  
  
• From: Hemant (@ ppp-200-6-221.bng.vsnl.net.in) on: Thu Oct 18 05:14:19
  
  Hey NOV,
  Great to hear from you after a long time.How are u doing?
  Please don't raise me to lofty heights, I am but a simple cook trying to excel.........that's all.
  
  
• From: Hemant (@ 203.200.15.20) on: Thu Oct 18 07:16:01
  
  ADDENDUM
  
  Once you start making Dosai,First dosai is generally bad because of uneven heat and also due to surface problem.After you put a little oil on tawa, sprinkle a spoonful of water and wait till the water evoperates, now rub the onion briskly on a medium flame and make the dosai.Enjoy the fruits of labour in form of shining crispy dosais.
  
  
• From: NOV (@ ptl-cache6.jaring.my) on: Thu Oct 18 21:13:20
  
  I am feeling great Hemant, thank you. I hope you and your family are good too. Any new additions to the family, or is it still too early? :)
  
  I am still around, just that I don't post as often as before.
  I follow your corner with much interest and am amazed at your knowledge.
  
  BTW, if you are a simple cook, what do you call the rest of us? :))))))))
  
  
• From: Tamil Babe (@ rn251-65.resnet.uoguelph.ca) on: Fri Oct 19 00:26:55
  
  This is what I do when I make dosas or pancakes (which is once a year probably.. hehehe)
  
  Fold a square piece of muslin cloth or paper towel and dip one end (the other end is where you would hold the cloth) into a small container of oil or melted buter. Before you pour the dosa or pancake mixture on the tawa, just wipe the tawa with this cloth and then pour the mixture. You don't even have to use a lot of oil, just enough to brush the tawa everytime before your pour the mixture.
  
  
• From: sharon (@ cache-loh-aa04.proxy.aol.com) on: Tue Jun 1 13:01:50
  
  hai all
  i mistakenly put more tamarind in some curries and do not know how to reduce the content from the curry. do you have any suggestions to reduce tamarind content in curries after they are added.
  
  thankx in advance
  
  
• From: Andal Balu (@ adsl-158-19-127.asm.bellsouth.net) on: Tue Jun 8 00:31:05 EDT 2004
  
  once you add the tamarind, you can not reduce the amount. But if you want to reduce the sourness, try adding brown sugar and one spoon of rice paste (rice flour mixed with water). Rice thickens the medium and reduces the sourness.
  If you use coconut in your preparation, you can try adding a ground paste of tofu.
  But then you have to add additional amount of salt and peppers to make sure that the preparation does not go too bland.
  
  
• From: Andal Balu (@ adsl-158-19-127.asm.bellsouth.net) on: Tue Jun 8 00:32:53 EDT 2004
  
  For Iron tawa, after you wash it with soap and water, wipe it clean and then rub a few drops of oil and then store it. This way even the first dosa will come out well.
  
  
• From: Hemant Trivedi (@ 61.247.246.74) on: Thu Jun 10 09:57:57 EDT 2004
  
  But Rubbing onion always makes shining Dosais (Of course on hot dosai tawa, )
  
  
• From: Veerasigamani (@ lan-202-144-61-145.maa.sify.net) on: Mon Jun 14 02:29:06 EDT 2004
  
  Yes, I agree that rubbing onion helps, but you must also be careful while buying the tawa. For chappatis, any type of tawa will do, but for dosas, very heavy ones should be used.
  
  
• From: jr remington (@ adsl-68-95-155-108.dsl.rcsntx.swbell.net) on: Fri Sep 17 22:11:58
  
  I just bought my first Tawa and failed at my first Dosa attempt. I bought a box dosa mix. Should I try dosa from scratch...I have several recipies. The mix seemed heavy. Any suggestions on the mix or recipe??
  
  Thanks, JR
  
  

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