Cody Casey
Dosa is a popular South Indian dish that can be made on a cast iron pan. While making dosa on a cast iron pan, it is important to ensure that the pan is well-seasoned and heated to the perfect temperature to prevent the dosa from sticking to the pan. Various methods can be used to season a cast iron pan, including using salt, oil, onion, or a combination of these ingredients. Some people prefer using a cast iron pan over non-stick pans for making dosa, as it can result in a crispier texture.
Can I make dosa on a cast iron pan?
| Characteristics | Values |
|---|---|
| Is it possible? | Yes |
| Best type of pan | Cast iron tawa |
| Seasoning | Required |
| Seasoning methods | Salt, onion, potato, oil, egg |
| Heat | Medium flame |
| Sticking | Common issue |
| Cleaning | Do not scrub |
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What You'll Learn
How to season a cast iron pan for dosa
Cast iron pans are a great option for making dosas. While there are different types of cast iron pans, they can all be seasoned in a similar way.
Firstly, it is important to note that cast iron pans come pre-seasoned, so you can start making dosas right away. However, if you are experiencing sticking, there are some tricks to try. One popular method is to spread sesame oil and onion on the pan before pouring the dosa batter. The sulfur in the onion creates a non-stick surface by binding to the iron. You can also use a potato instead of an onion. Another option is to add an egg to the dosa batter for a few days.
If you are still experiencing sticking, try heating the pan and adding oil and salt, spreading it with a ladle, and then discarding it before making your dosa. You can also try using the biggest burner on your stove on medium-high flame to avoid sticking.
Some people also recommend seasoning the pan in the oven a few times before use. If you are concerned about the surface of your pan, you can grind it down, but this is not necessary as the finish is designed to be rustic or smooth. With regular use, your cast iron pan will develop a non-stick surface over time.
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Tricks to prevent dosa from sticking to the pan
Dosa sticking to the pan is a common problem, but there are several tricks that can help prevent this. Firstly, it is important to ensure that the pan is clean and sufficiently hot before cooking. A dirty pan can cause the dosa to stick, so it is recommended to sprinkle a few drops of water on the pan to clean it in between cooking each dosa. Regarding heat, it is crucial to find the right temperature, as a pan that is too hot or too cold can cause sticking. A medium flame is generally recommended.
Another crucial factor is oiling the pan. Oiling the pan well and spreading the oil evenly can create a non-stick surface. Sesame oil is a popular choice for this. Some people also recommend using an onion on a fork to spread the oil, as the sulfur in the onion may create a thin patina non-stick surface. Additionally, adding a little oil to the batter itself can help.
The batter consistency and how it is spread onto the pan also play a role in preventing sticking. A watery batter can make it easier to remove the dosa from the pan, while a thicker batter may result in the oil pooling underneath and burning. Spreading the batter quickly and evenly is important. Some people also recommend making the dosa thinner, as this can reduce the chances of sticking.
Finally, seasoning the pan can be key to preventing dosa from sticking. Cast iron pans, in particular, benefit from seasoning. This process may take a few attempts, but it will result in a pan that performs well for a long time.
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Best cast iron pan brands for making dosa
Dosa can be made on a cast-iron pan, and there are several options available for cast-iron dosa pans. Some people prefer to have a dedicated pan for dosa, as using the pan for other dishes may cause the dosa to stick. However, others use the same cast-iron pan for multiple purposes, such as pizza, eggs, and vegetables.
Lodge
The Lodge cast-iron pizza griddle/pan is a popular option for making dosa. It has a 14-inch size that is suitable for restaurant-style dosa. While some people choose to dedicate this pan solely for dosa, others use it for various dishes with proper seasoning and maintenance.
Zishta
Zishta offers a high-quality cast-iron dosa tawa that promises to bring out the authentic taste and texture of crispy dosas. It ensures even heat distribution, eliminating hotspots for a flawlessly cooked dosa. This pan is also suitable for preparing other dishes like rotis, uttapams, and pancakes.
Sikandar Stores
Sikandar Stores, based in Madurai, offers cast-iron dosa pans at affordable prices. While communication may be a challenge as they primarily speak Tamil, they provide quick dispatch and good-quality products. It is important to note that cast iron requires special care, such as avoiding soaking in water to prevent rusting.
Stahl
Stahl is mentioned as a recommended brand for a non-stick dosa tawa.
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$49.99
How to clean a cast iron pan after making dosa
Yes, you can make dosa on a cast-iron pan. In fact, a cast-iron tawa is the most common tawa in every Indian kitchen, especially in the south. They are best for making crispy, non-sticky dosas and give a unique taste and odour to the dosa.
- It is important to clean and dry the pan after each use to prevent rust.
- Avoid putting cold liquids on the pan as it may lead to cracks.
- Do not use soap to clean the pan. Instead, use a scrub to clean it under running water.
- After cleaning, dry the pan and apply a thin coat of oil before storing it.
- To treat the pan, apply malabar palak paste for a week.
- To prevent dosa from sticking, rub the pan with half an onion before spreading the dosa batter.
- To season the pan, heat it, sprinkle salt, switch off the flame, wipe with a cloth, and grease with oil after it cools.
- To remove rust, rub tamarind or citric acid, leave for an hour, and wash with warm water.
- Avoid cooking acidic foods like lemon and cucumber in the cast-iron pan as they may damage the seasoning.
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Other types of pans that can be used to make dosa
Yes, you can make dosa on a cast-iron pan. In fact, cast iron is deemed to make the perfect crispy, crunchy dosa due to its ability to retain heat optimally and distribute heat uniformly. To make it non-stick, a trick is to spread sesame oil with onion before pouring the batter.
When it comes to other types of pans, there are several options available for making dosa:
Non-stick dosa pans
A non-stick pan can make the dosa-making process easier. These pans are made from different materials like aluminium, stainless steel, and more. A non-stick pan with a durable granite finish is dishwasher-safe and metal spoon-friendly.
Aluminium pans
Aluminium pans are also an option for making dosa. Pure grade aluminium pans with an ergonomic bakelite handle are convenient to use and hold. They also have a scratch-free outer hammer tone coating. High-quality aluminium pans with a unique patented process can efficiently and effectively make dosa, cheela, uttapam, and other recipes within a matter of minutes.
Tawa
The traditional pan used for making dosa is called a tawa or dose kallu. These are usually made of cast iron, but other materials are also available.
Granite finish pans
Pans with a granite finish are also available and are dishwasher-safe and metal spoon-friendly.
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Frequently asked questions
Yes, you can make dosa on a cast iron pan. In fact, some people prefer using a cast iron pan over a non-stick pan.
There are several ways to season a cast iron pan for dosa. One way is to heat the pan, sprinkle some salt on it and saute until golden brown. Switch off the heat, and once the pan is cool, clean it with a cloth, apply a light coating of oil and store it. Another way is to rub the pan with a thin layer of oil and heat it on a low flame for 35-40 minutes.
To prevent dosa from sticking to the pan, make sure the pan is at the perfect temperature. If the temperature is too low, the dosa will stick to the pan. If the temperature is too high, it will be difficult to spread the batter. You can sprinkle some water on top of the pan if it is very hot. Additionally, you can grease the pan with a few drops of oil and rub it with half an onion before spreading the dosa batter.
Some tips for making dosa on a cast iron pan include:
- Heat the pan gradually as cast iron retains heat.
- Make dosa on a medium flame.
- It is not necessary to grease the pan for every dosa, but you can grease it with a few drops of oil and rub with half an onion/bottle gourd/brinjal/potato for every few dosas to make the pan non-sticky.
- Always remember not to scrub a seasoned pan while cleaning it.
