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Best Dosa Pan For Any Interior Aesthetics - Review 2022

Meredith Laitner
  Sep 30, 2022 10:44 AM

The best dosa pan mainly supports convenience and efficiency in daily activities. In addition, it also contributes to your home space's subtleness.


If you love Indian food, there is no way you haven’t heard of dosa. These crepes with a crispy exterior and yummy filling have taken the food industry by storm.

There are many variations of the dosa; some are soft, some are crispy, some are spicy and some are healthy. But the one thing that all these variants have in common is the way they are made.

No matter what kind of batter you use to make dosa, you need the right pan for it to come out perfect.

Without the best pan for dosa, you cannot achieve that crispy outside with a chewy inside. So if you’re planning on cooking up some dosas at home, you need to first buy the right appliance.

Selecting the right tawa or pan for this culinary task, might not be as easy as it sounds. This is where we step in to help you find the right tool.


What Is A Tawa Or Tava?

Tawas look quite similar to a wok or a cooking pan. The unit is a commonly used tool in Indian cooking. Although these are mostly spotted across Asia, you might also see them in Caribbean or Balkans culture.

A classic dosa tawa is made using heavy cast iron. With proper maintenance, a tawa can last you ages.

There are more modern options available nowadays that are made with stainless steel or copper. But they are not as durable as the black cast iron ones.

The product is made in a variety of sizes. It can go from as small as 10 inches to as large as 30 inches in size.

You can use the appliance for cooking vegetables, meat, stir fry, dosa, or even for making bread.

Tawas can be used in an inverted position as well. Many people still make flatbreads on the inverted side of a tawa in villages in Asia.

Anything that needs to be cooked in a high even heat can be made on a tawa.


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What To Look Before Buying a Dosa Pan?

Material

Pans nowadays are made with many different kinds of materials. Some of the most common tawa materials are

1. Cast Iron:

A cast iron dosa pan is the way to go if you are looking for durability. It’s sturdy and strong. With even heat distribution, units made with this material will never give you a dosa that is not perfect.

But the durability comes with the cost of increased weight. Moving a cast iron tawa in the kitchen from one place to another can be troublesome. Also washing, seasoning, and maintaining the pan can be quite time-consuming.

With all cons considered, the material is still considered the best dosa pan material because of its ability to give you perfectly crispy dosas every time.

2. Stainless Steel:

Pans made of stainless steel are not so durable. They are one of the modern versions that were made to tackle the issue of heavy weight in cast iron ones.

It’s a good buy if you make dosas once in a while. However, there is a high possibility that you will have to replace a stainless steel tawa every 8 months. But besides that, they are easier to maintain.

3. Aluminum:

This material is a great conductor of heat. An aluminum pan helps make good quality dosas thanks to even heating.

Nonetheless, when you put anything acidic on an aluminum pan, there is a great possibility of corrosion.

Anodized aluminum, on the other hand, is usually taken through an electrolyte bathing process. Electric current is run through the metal so the material does not rust easily.

The main reason why people invest in aluminum or anodized aluminum is that the material is very lightweight and easy to work with.

Non-Stick

In earlier days, dosas were made on a non-stick pan. A cloth soaked in oil would be run across the Tawa so that the exterior of the dosa comes out crispy.

The process, however, resulted in the top layer of the pan coming off. This would result in multiple health risks for the human digestive system.

That is why today people prefer buying nonstick pans. A nonstick pan also allows you to make healthier versions of food because you don't need much oil.

We suggest getting a non-stick pan if you want healthy options with restaurant-quality crispiness.

Thickness And Diameter

Pans that are bought for at-home use come in a lot of different sizes.

For making dosa, you need a large pan. You have to spread the batter around a bit on the pan. Doing so with limited space might be a hassle.

Therefore, a larger size, when it comes to dosa making, is a much better option.

But make sure you keep the size of your stove in mind when purchasing. A pan too large might not be compatible with your home stove.

Products that are too thick will take a longer time to heat up. But tawas that are too thin will overheat and burn your dosa.

Health Measures

If you're buying a non-stick pan, check if the product is PFOA-free. This was a commonly used chemical on non-stick coatings. Later on, studies brought its disadvantages to light.

Long exposure to PFOA can bring health complications including cancer. Although high heat volatilizes PFOA, you shouldn’t take any risk and opt for safer choices when the concern is your health. 

Safe Handles

When cooking, there is a high possibility that you might touch the handles of the tawa with your bare hands. This is common when you’re in a hurry.

Cooking appliances that have heat-resistant handles are always the better option. If your chosen pan doesn’t have that, at least make sure the handle is long.

Lean handle makes grabbing and moving the pan easy. Just make sure the handle can carry the weight of the pan.


FAQs

1. What Kind Of Tawa Is Ideal For Making Dosa?

Answer: The most ideal tawa to get for making dosa is a non-stick one with a medium thickness. Non-stick means your dosa won’t stick to the pan, causing a mess. It also means that you’ll need less oil for your cooking.

The medium thickness will ensure that the pan gets hot quickly but does not overheat and burn your food.

2. How To Take Care Of A Cast-Iron Pan?

Answer: The safest way to clean a cast-iron pan is by soaking it in hot water overnight. Then, the morning after you can use a mixture of water and kosher or coarse salt to remove any food that is stuck on the pan.

Avoid using harsh dish soaps, detergent, or steel wool on your cast iron cookware.

3. Why Does My Dosa Keep On Breaking?

Answer: Not to worry, your dosa is not breaking because of a faulty pan. Dosas are more prone to cracking if the batter is too watery. Get the rice flour and spice to water ratio correct and you should end up with perfectly intact, round dosas.

4. How To Make Dosa On A Pan That Is Not Non-Stick?

Answer: Although this is a difficult task, it is not impossible.

You can still cook on a pan that is non-stick by using an ample amount of oil. Season your pan beforehand to prevent the food from overcooking.

The method is useful when you don’t have access to a non-stick Tawa.

5. Is A Granite Pan Good For Making Dosa?

Answer: A granite or ceramic dosa pan can be quite useful when making dosas. Because they are quite non-stick in nature, flipping and folding the dosas are much easier on such tawas.

6. Which Dosa Is Healthy?

Answer: Any dosa that has the flour ingredient swapped for something healthier will be better for you. Some people use oat flour or coconut flour instead of rice or all-purpose flour in their dosas.

A dosa made with just rice and lentil is called a sada dosa and is considered a healthy alternative.


Final Words

Making a good quality dosa requires a good quality cooking appliance. There is no point in wasting so much time making and fermenting the batter if you don’t have the right appliance for your dosa.

The chances of getting a flawless outcome without the best pan for dosa are quite impossible.

In this article, we’ve included a variety of sizes and material options in our tawa list. Hopefully, you’ll find just the right one for you.

So what are you waiting for? Get yourself a brand new tawa and start flipping perfect dosas at home!


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