Dosa Tawa

Price 6100 INR/ Unit

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Feature
ECO Friendly, Low Noice, Lower Energy Consumption, Compact Structure, High Efficiency

Main Export Market(s)
Asia, Australia, Central America, North America, South America, Eastern Europe, Western Europe, Middle East, Africa

Main Domestic Market
, All India, South India, Central India, West India, North India, East India, Gujarat, Karnataka, Kerala, Lakshadweep, Mizoram, Meghalaya, Manipur, Andhra Pradesh, Bihar, Chandigarh, Daman and Diu, Goa, Jharkhand, Odisha, Punjab, Assam, Delhi, Dadra and Nagar Haveli, Andaman and Nicobar Islands, Arunachal Pradesh, Chhattisgarh, Haryana, Himachal Pradesh, Jammu and Kashmir, Madhya Pradesh, Maharashtra, Nagaland, Rajasthan, Sikkim, Tamil Nadu, Telangana, Tripura, Pondicherry, Uttar Pradesh, Uttarakhand, West Bengal

Preheat the Tawa Heat the tawa on medium heat If its cast iron it may take a bit longer to heat up compared to nonstick

Prepare the Batter Dosa batter is usually made from a fermented mix of rice and urad dal split black gram The batter should be smooth and pourable

Grease the Tawa Lightly grease the tawa with oil If its a new tawa or hasnt been seasoned well you might need to do this a few times to prevent sticking

Pour the Batter Pour a ladleful of batter in the center of the tawa Using the back of the ladle spread the batter in a circular motion to form a thin layer

Cook the Dosa Let it cook until the edges start to lift and the bottom turns golden brown You can drizzle a bit of oil around the edges if you like it extra crispy

Flip Optional Traditional dosas are not flipped but you can do so if you prefer both sides to be cooked

Serve Hot Remove the dosa and serve it hot with chutneys sambar or any other accompaniment you like