A well seasoned iron utensil works better than nonstick and the crispy texture it gives is worth all the effort we put in.

1. Natural and non-toxic
2. 100% Food safe- No harmful effects
3. Boosts food with iron
4. Naturally non-stick, so your food will not stick to the cookware or get burnt.
5. Enhances the taste of food.

• It is always better to have separate tawa for dosa and chapathi.

1. First rinse the new dosa tawa with dishwasher soap or liquid and WITH a metal scrubber. Scrub it well and wash it. Dry it completely.
2. Now add 2 tsp of oil and 2 tsp salt to the tawa. Adjust the quantity of oil and salt according to the size of the tawa.
3. Spread it with well so that the oil salt mixture is evenly spread over the entire dosa tawa completely. Leave it aside for 1 day.
4. Next day scrub again to remove any rust or dirt. Now we need starch water(rice cooked water) or you can used rice washed water too.
5. Soak in starch water or rice washed water. If you don’t have enough mix starch water with water and add. Soak it for 2 days, change the starch water the next day and then leave aside. Wash it again. Now heat it up and add 2 tsp of oil.
6. Add 1/2 tsp of mustard seeds,1/4 tsp of urad dal and let it splutter.
7. Using a spatula spread the tempering all over the dosa tawa, Now add 1 -2 tbsp chopped onion and fry until golden… spread to cover the entire dosa tawa.
8. Remove it and wipe off with a clean tissue or a cloth. Now your dosa tawa is ready to use. The first 2 dosas may slightly stick at the edges but after making 3-4 dosas, it will work perfectly. These steps are needed only for new dosa tawa and can be used for re-seasoning tawas which you haven’t used for a long time too.

1. Sometimes we might overheat the dosa tawa which makes dosas stick or any other reasons which may cause the dosas to stick. In that case either do this step 1 or step 2 to avoid dosa sticking. Heat the dosa tawa keep in low flame, add oil and salt spread using a laddle, keep spreading and cooking for 2 mins. Switch off, wipe it with a cloth then start using.
2. Heat dosa tawa in low flame, roughly tear 2 small red chilies and put it on the tawa, spread to cover the entire dosa tawa and saute for 2mins.Switch off, wipe it with a cloth then start using. Alternatively you can use half onion prick with a fork and use it on the pan to wipe it off.
3. After using the dosa tawa, just rinse and wash it NO NEED TO USE SOAP. Wipe off well without any moisture.Brush it with little oil and store.If you want you can heat the tawa for 2 mins with oil then store without any moisture and just apply oil and keep so it will not rust. In case if you use non veg or egg then you can use soap to wash it.

•  Next day you can either wipe off with a cloth and start using or rinse it once with water and start using.