If your taste buds are tickled by South Indian delicacies and you’re totally done with your choicest Dosa being stuck to the pan, I’ve got the PERFECT solution for you; the all new Hawkins Futura Non-stick Dosa Tawa.
Not meagre dosas, but this tawa is ideal for cooking quick omelettes on busy mornings and also rotis, parathas, phulkas, French toasts and uttapams. The product is available for just a little over thousand rupees and as you would open the parcel, you would FIND inside, a 330 mm tawa, a cook book, one wooden spatula, a plastic rubber and a 2 years warranty card.
The tawa features a strong and sturdy black body which is crafted WITH the finest aluminium material for lasting DURABILITY and even heat distribution. I was glad to learn that the tawa is finished with a non-stick coating, thereby making sure that my choicest dishes don’t stick to its surface. Designed with a non-induction base, this Hawkins Futura non-stick Dosa Tawa can be used on gas stoves.
So what are you waiting for? Make this tawa yours today and enjoy crisp and perfectly round dosas :D
Non-Stick Dosa Tawa
HOW TO MAKE CRISPY DOSAS?
Ingredients
- Urad dal: ½ cup
- Ordinary polished rice: ½ cup
- Salt to taste
- Non Stick Tawa
Method
- Soak urad dal and rice for couple of hours and make a fine paste of the mixture by adding water.
- Prepare the batter by adding a pinch of salt to taste and mix all the ingredients well. Do not make the batter too thin.
- Allow the mixture to ferment for about 6 to 7 hours. Once the batter rises and there is obvious fermentation which becomes imminent from the smell of the batter, prepare the dosas according to your desire.
How to get the Dosa right?
- Heat a non-stick flat tawa for 10 minutes on a low flame. Pour one tsp of oil on the tawa.
- Spread the oil evenly with a sliced onion.
- Sprinkle little water so that excess heat is absorbed.
- Now, use a flat bottomed katora and spread the batter on the tawa. Begin from the centre and go on spreading till you think it is even and has spread itself properly.
- Add oil through the dosa circumference so that it seeps in from all the directions. Be patient especially if you want to make it on a low flame. And if you want to get it quick, increase the flame but not too high and be watchful of how much has been cooked.
- As soon as you can spot golden colour through the sides and the middle of the dosa, take a flat ladle (or a wooden thin spatula) and instead of flipping it just roll it over from one end to the other.
- Your dosa would be ready to serve in another minute or two.
