To make the restaurant-style Dosa at home, use the seasoned Dosa Kal. You will get soft and spongy dosas in your kitchen. It is made of natural stone that produces consistent heat throughout the Kal. Thus increases the taste of Dosa when compared to the other modern dosa pans.
This maakal dosa Tawa lasts for a long time; you can use it for more than 80 years.
Moreover, it retains the heat for a long time so that you can make a few dosas even after switching off the stove.
It distributes the heat evenly into the Tawa; thus, you will get the incredibly soft and spongy dosas.
Steps/cautions before using
With the proper curing, you can use this Tawa on the gas burner.
Don’t keep the flame on a high level while you are cooking in the maakal dosa Tawa.
Keep the flame in low level, until the seasoned dosa tawa heated up.
It is also designed to adjust the room temperature.
Don’t store this tawa on a cold surface such as granite or tiles.
It holds heat for a long time, so be careful when you are touch a tawa.
Don’t use a dishwasher to wash this Tawa; hand washing is recommended to clean it.
Put the warm soapy water into the Tawa after every use.
Using the sponge or soft cloth, scrub the Tawa gently.
Avoid metal or abrasive pads to wash this Tawa, because it may scratch the surface.
Put the wooden spoon into the Tawa as metal utensils can scratch and damage the inside.