Thank you very much. I followed the process of salt,oil,turmeric and frying onion with oil. The result is awesome. Never had such dosas at home like that. Thank you and amazon solimo tawa for having such beautiful dosa. 👍
Plenty of wrong information here. I'm surprised and disappointed that one of my favorite chef is giving out so much of misinformation. Probably too much of social media effect. Anyway, for people reading this, DO NOT soak any cast iron utensils in water. Many years ago someone suggested this method and our tawa went bad quickly. It's a sure shot way to start rusting and getting rid of it and re-seasoning is a very painful process. The starch method is used to season clay utensils and definitely not cast iron. Below are the right steps to do it correctly. It is a long process but ensures that your tawa will last for a very long time. 1. The tawa needs to be washed to get rid of dirt though the company has it pre-seasoned. Once it's washed, DRY IT IMMEDIATELY by wiping it with a dry cloth. Next, place it on the stove with the flame on for few minutes to completely ensure that the water has completely evaporated. Take it off the stove and let it cool down and ensure that water doesn't touch it again. 2. Now, take some tissue paper and coat the entire tawa with a thin coat of oil and give it a good rub. Next, take another dry tissue paper and rub any excess oil. This is very important, since if you don't do this properly, you'll have spots of oil and the coating will not be quite well. 3. Take the coated tawa and place on the stove with medium heat and once it's hot enough(this depends on the thickness of the tawa), put the flame on high for just 2 more minutes. Turn off the flame and then let the tawa cool down. Follow points 2 and 3 for at least 2 more times and you are sorted for a very long time. In case you start food sticking to it again, give it a good wash, DRY IT COMPLETELY and then follow the above points again. This is basically the re-seasoning process.
@@shynamonga6618 - I honestly don't like Indus valley since I've had bad experience with their 5-layered kadhai. Unfortunately, I don't know about the Sikandar stores. One tip, I would give is, it's always best to visit the store and also ensure that the tawa is super smooth.
Hi @@hottroddinn Thanks for the detailed information. In market there are two types of cast iron tawas available: one with vegetable oil coating and another without. Which one is healthier? The one with vegetable oil coating mentions this -> "Pre-Seasoned with 100% Vegetable Oil and Naturally Nonstick"
@@ramakrishnavjoshi Even with pre-seasoned coating, you'll have to wash and clean the utensil first and then completely dry it using med. heat on the stove. Then, you'll have to season it again.(Covered this part in the first comment) Just go for the one which has the smoothest coating. It's only unhealthy when you don't clean it well and also try to use it with rust in it.
Tradition is not always correct. It's important to understand the science of how iron works in this instance. The soaking method most definitely won't work, the most important rule to follow regarding cast iron is to never soak it. It will rust! The salt method might smooth the tawa a bit but will not protect it from rust. Oil is the only thing that will polimerize to create a protective coating on the metal surface to prevent rust. Every time you cook with oil, it adds to the coating, and when the coat is thick enough, it becomes nonstick.
Hello Thank you It was nice knowing different ways of tempering. Is there any other thing which can be replaced for onion on the last step at 11.15minutes shown, for those who don't eat or use any kind of under root vegetables like onion, garlic, potato, carrot, beetroot, etc ?
Thank you so much for the much needed info on tempering the cast iron tawa the right way. How about guiding us tempering the stainless steel tawa or hard anodised or non stick tawa/pans.
super super super helpful with full detailed video.... thank you so much..Man. i always share your recipe with my 'english ' speaking friends. who lives in out of India. love love love lots of love
Brand really doesn't matter. Choose the size and decide how thick your tawa should be. Also, try to choose something which is as smooth as possible and ensure that there are no thick pores. The thickness of the tawa along with how you maintain pretty much decides on how long the tawa will last.
Why you made it more complicated..? Just wash it with soap and heat it after applying some oil cool it then do the same process 2 to 3 times..that’s it..come on man
Is tempering and seasoning the cast iron utensil the same thing? Also why the usual Iron Kadhai we use for milk based sweets is not black and why cast iron is black? Can we make milk based sweets in a cast iron Kadhai?
Wouldn't soaking cast iron in rice water or potato starch cause rusting of the pan? and could you please explain what the other methods of "tempering" are doing to help make the pan nonstick. Isn't applying a coat of oil and baking the pan sufficient?
After my mom washed my tawa on purpose. I told her not to use soap. Just rinse it. She ruined it. Jealous women. Now I have to keep tempering it every now and then.
After each dosa, do we need to brush the onion. Also, is Tempering Tawa one time process or you keep doing it each time you want to start making dosas or cook anything ? Can anybody please answer and help me with my questions. Thank you
@fatemaj9971 and @preetithareja2383 - Re-seasoning is required only when you start tawa starts showing signs of stickiness. For the right and full process, please refer to my main comment on this video.
@@priyatyagi4477 - If you are asking just to coat the tawa with oil, you get silicone brush for cooking. You can dip that in oil, remove excess oil by dabbing on the side of container and lightly rubbing it on the area where the dosa will be poured.
Thank you very much. I followed the process of salt,oil,turmeric and frying onion with oil. The result is awesome. Never had such dosas at home like that. Thank you and amazon solimo tawa for having such beautiful dosa. 👍
Plenty of wrong information here. I'm surprised and disappointed that one of my favorite chef is giving out so much of misinformation. Probably too much of social media effect. Anyway, for people reading this, DO NOT soak any cast iron utensils in water. Many years ago someone suggested this method and our tawa went bad quickly. It's a sure shot way to start rusting and getting rid of it and re-seasoning is a very painful process. The starch method is used to season clay utensils and definitely not cast iron. Below are the right steps to do it correctly. It is a long process but ensures that your tawa will last for a very long time.
1. The tawa needs to be washed to get rid of dirt though the company has it pre-seasoned. Once it's washed, DRY IT IMMEDIATELY by wiping it with a dry cloth. Next, place it on the stove with the flame on for few minutes to completely ensure that the water has completely evaporated. Take it off the stove and let it cool down and ensure that water doesn't touch it again.
2. Now, take some tissue paper and coat the entire tawa with a thin coat of oil and give it a good rub. Next, take another dry tissue paper and rub any excess oil. This is very important, since if you don't do this properly, you'll have spots of oil and the coating will not be quite well.
3. Take the coated tawa and place on the stove with medium heat and once it's hot enough(this depends on the thickness of the tawa), put the flame on high for just 2 more minutes. Turn off the flame and then let the tawa cool down.
Follow points 2 and 3 for at least 2 more times and you are sorted for a very long time. In case you start food sticking to it again, give it a good wash, DRY IT COMPLETELY and then follow the above points again. This is basically the re-seasoning process.
Thank you very much 🙏
I am amazed at your knowledge. Should i try buying one from sikandar stores in Madhurai online or stick to indus valley or solimo please guide
@@shynamonga6618 - I honestly don't like Indus valley since I've had bad experience with their 5-layered kadhai. Unfortunately, I don't know about the Sikandar stores. One tip, I would give is, it's always best to visit the store and also ensure that the tawa is super smooth.
Hi @@hottroddinn Thanks for the detailed information. In market there are two types of cast iron tawas available: one with vegetable oil coating and another without. Which one is healthier? The one with vegetable oil coating mentions this -> "Pre-Seasoned with 100% Vegetable Oil and Naturally Nonstick"
@@ramakrishnavjoshi Even with pre-seasoned coating, you'll have to wash and clean the utensil first and then completely dry it using med. heat on the stove. Then, you'll have to season it again.(Covered this part in the first comment) Just go for the one which has the smoothest coating. It's only unhealthy when you don't clean it well and also try to use it with rust in it.
Tradition is not always correct. It's important to understand the science of how iron works in this instance. The soaking method most definitely won't work, the most important rule to follow regarding cast iron is to never soak it. It will rust! The salt method might smooth the tawa a bit but will not protect it from rust. Oil is the only thing that will polimerize to create a protective coating on the metal surface to prevent rust. Every time you cook with oil, it adds to the coating, and when the coat is thick enough, it becomes nonstick.
This is the most beautiful, well-explained tutorial. Thanks a ton ❤
Seriously even I was waiting for this, awesome video thank you so much for such a detailed video, you explained with so much patience sir, thank you 🙏
Thank you for sharing. I really liked the way you explain the different ways in detail.
You explained very well with multiple options. Thank you.
Which brand of cast iron tawa is best plz suggest
Very well explained as allways..I allways watched your receipes. the way you pitch it it's very understood
Amazing explanation 🎉
Wow u made my day thank you so much
Thank you so much for for such a beautiful and useful video... very clear and detailed info regarding the maintenance of a cast iron tawa ❤
This is the best video I have seen of tempering cast iron tava. Thanks so much Varun. You are an awesome Chef 👨🍳👨🍳 💕💕
Very well explained. I was having issues with my cast iron Tawa, but now I can easily use it. Thank you
Thank you for explanation of. how to temper the cast iron tava
Very well explained..Thanks ...Flame should be on high or medium?
V useful...was waiting for this❤
Hello
Thank you
It was nice knowing different ways of tempering. Is there any other thing which can be replaced for onion on the last step at 11.15minutes shown, for those who don't eat or use any kind of under root vegetables like onion, garlic, potato, carrot, beetroot, etc ?
u can use any vegetable of ur choice ... brinjal will also do ...a cotton cloth dabbed in oil will also do.
Thank you sir for your detailed explanation of how a new cast iron tawa can be tempered.
Thanks really informative
Hi Chef can old rusted cast iron kadai be tempered and made to use again?
Very well explained. Now i am going to buy cast iron tawa😊
I Always watch your videos. Thankyou. Nobody could take efforts to make such a detailed video except you.
Well explained. This is when we get a new tawa. How to clean the tawa we are using.
Very nice video...Cast iron facial 😀 treatment
Which brand tawa is this? Please recommend.
Ferrite castiron
This brand is not there in Amazon
It's Prestige Cast Iron Tawa
Indus valley
@@Ferritecastiron- kuch bhi!???
Awesome presentation. Never understood the seasoning better👍
Thank you so much for the much needed info on tempering the cast iron tawa the right way.
How about guiding us tempering the stainless steel tawa or hard anodised or non stick tawa/pans.
Nicely explained...so many options....tyvm
super super super helpful with full detailed video.... thank you so much..Man. i always share your recipe with my 'english ' speaking friends. who lives in out of India. love love love lots of love
Pls help to choose a good brand of tawa for longer duration 🙏🙏🙏
Brand really doesn't matter. Choose the size and decide how thick your tawa should be. Also, try to choose something which is as smooth as possible and ensure that there are no thick pores. The thickness of the tawa along with how you maintain pretty much decides on how long the tawa will last.
Thank you so much! I had no idea there were so many ways to temper. I'll look out for your dosa recipe next.
Why you made it more complicated..? Just wash it with soap and heat it after applying some oil cool it then do the same process 2 to 3 times..that’s it..come on man
Thank you
Hi mera cast iron tawa kafi tym baad bhi proper work nhi karta hai dosa chipakta hai
Usko kaise properly season karu plz guide me
@@priyatyagi4477 My cast iron getting dark mid of it, dosa getting dark mid of it why and how to set it proper
@@rufus6711im facing same issue
@@aishwaryaaishu8416 I couldn't get solution if u find Plz let me know ji.
Which brand dosa tava u hv used
This tempering is to be done every time or only first time before use.
Hi, l like the dosa dawa. Could you please tell me the brand name?
Wonderful video
Thank you very much
Wich tava buy please suggest?
Is it works on induction gas?
Yes
Please share the link of the tawa you used
Very nicely explained. Thanks
Well explained boss. Very nice.
Keep it up
Loved it 🎉
Is this whole process required to do every time we try to make dosas or cook anything on the cast iron tawa?
Which brand is this. Looks nice. 😊
Can we make regular rotis on dosa tawa?
Which brand,
Excellent video
So do v have to temper the tawa everytime v have to use it
Which brand cast iron tawa u r using??
Thanks a lot for such a wonderful video so much options. I was waiting for this video.🙏🏻🙏🏻👌👏🏻👏🏻
🦋🌻🌈🌺❤️Thank you!👍🏻❤️🌺🌈🌻🦋
Well explained
Thanks you chef
Is tempering and seasoning the cast iron utensil the same thing?
Also why the usual Iron Kadhai we use for milk based sweets is not black and why cast iron is black?
Can we make milk based sweets in a cast iron Kadhai?
Good questions. Cast iron is black due to high carbon content in it. What milk based sweet were you looking to try on the cast iron?
Where did you purchase, Amazon or Flipkart pls
How long soaking in starch water ?
After washing the tawa whether we have to apply oil,does this castiron tawa gets rusted?
Wouldn't soaking cast iron in rice water or potato starch cause rusting of the pan? and could you please explain what the other methods of "tempering" are doing to help make the pan nonstick. Isn't applying a coat of oil and baking the pan sufficient?
You are absolutely correct. Check my other main comment about doing the process correctly.
Please let me know about the flame while performing
Do you wash seasoned/tempered tawa after each use or just wipe it clean? Thanks.
After my mom washed my tawa on purpose. I told her not to use soap. Just rinse it. She ruined it. Jealous women. Now I have to keep tempering it every now and then.
Every time dis all process have to do???
No, only at the first time you have to do this process.
Thank you.
Do we need to temper the tawa everytime we use the tawa?
I purchased a new cast iron Tawa. Can I make roti on it for few days & then use it for dosa??
You speak in a very captivating way chef🙃🙃 I could losten to you for hours. Well done👏
Very Helpful video
Dosa was born in salavanpet and now it is famous all over the 🌍🌎🎉🎉❤💯👍👍
Thank u sir
Each & everytime should we have to do this process?Whenever we make dosa in morning 😮
Dosa was born in Davangere and now it is famous all over the 🌎🌍🎉🎉❤💯👌👍
Hi…Do we need to temper the tawa everytime we use or is it only for the first time?
I wana buy now where from
Superb ways you have given. Easy to use. Thank you so much.
How long should we soak it in starch water?
Ok ok but tell how to make the next dosa..should we put oil around dosa or onion in oil smear???
Tq
But we don't eat onion. What else can we use
Awesome
My cast iron tawa and kadai getting dark mid of it, dosa and curries getting dark mid of it why and how to set it proper
Has anyone tried any tempering method. . Pl share the best one
❤❤❤❤❤
After each dosa, do we need to brush the onion. Also, is Tempering Tawa one time process or you keep doing it each time you want to start making dosas or cook anything ? Can anybody please answer and help me with my questions. Thank you
I have the same question
@fatemaj9971 and @preetithareja2383 - Re-seasoning is required only when you start tawa starts showing signs of stickiness. For the right and full process, please refer to my main comment on this video.
Except onion wat we can use ?
We don’t eat onions
@@priyatyagi4477 - If you are asking just to coat the tawa with oil, you get silicone brush for cooking. You can dip that in oil, remove excess oil by dabbing on the side of container and lightly rubbing it on the area where the dosa will be poured.
Very explicit info
Any suggestions for Jain people? We do not use Onions in our kitchen
Sabse asan hai tava ko achhe se dhho kar sukhake dosa banane se pahle 1-2 parathe bana lo..
I bought tava but my neer dosa sticks to my cast iron tawa everytime even after using oil and onion
Rawa dosa is still getting sticky on pan… this is my third dosa in a new pan… should I give it more time?
You need to understand and regulate the temperature of the pan. Once you get the idea, then Rawa Dosa is fun to make in this.
Thanks for the tips. The dosa texture is still not perfect.
👍
You are making it very complex not clear at all
Oh भाई! 😢 मुझे नही बनाना डोसा
Some people are telling not to put water as it rusts...hmm what to do...???😢
How is the easy???? All these processes and ingredients to use. 🤔😳
I soaked the tawa in rice starch and it attracted rust 😢
Oh
Speak fast buddy… kitna bolta hain, you got a good message get to the point quickly no one has time for your easy rambling
It's all confusing.
Q
YOU TALK TOO MUCH! WASTE EVERYONES TIME-- Why dont you get to the tempering part rfn
Thank you sir for your detailed explanation of how a new tawa can be tempered.