Dosa Tawa 

The iron that was cast at a foundry Tawa is the best and most time-efficient way to make dosa. Cast iron is an iron alloy, making it stronger and more resistant to high temperatures than pure iron. Typically, dosa is cooked on a very hot pan. A cast-iron tawa is the best option for protecting kitchenware from the elements. Dosas made on cast-iron tawas are entirely safe to eat. Unlike Teflon, it does not have a chemical coating that can peel or flake off. Name-brand nonstick cookware is sleek, portable, and simple to operate. They are dangerous because they are treated with powerful chemicals to prevent sticking and quick burning of food.

The skilled artisans at Hawkins Futura, one of the industry's top manufacturers, crafted this dosa tawa. This might be one of the main reasons why it's surpassed all others as the top Tawa for dosas in recent times. As we shall see, the Tawa possesses indisputable admirable qualities that cannot be denied. With its hard-anodized construction, the Tawa base allows the cookware to more efficiently transfer heat to the meal, hence shortening the cooking process. The top surface's nonstick coating will keep the dosa from sticking when cook it. This Tawa may be used with either a gas or induction stovetop.

• Hawkins Futura Nonstick Dosa Tava: If a nonstick dosa tava, go no further than this Hawkins Futura model.

• Solimo Non Stick Tawa: Those who like oil-free cooking will appreciate the Solimo Non Stick Tawa's double-layer non-stick covering. Even more, it's a breeze to make other foods, like rotis or pancakes, on it.

• Cello Non Stick Dosa Tawa: The exterior hammer tone coating on our Cello Non Stick Dosa Tawa prevents scratches and makes it far more durable than a conventional dosa tawa.

• iBELL PT3833 Non Stick Dosa Tawa: Having increased surface area means may cook more dosas simultaneously on this rectangular dosa tawa. By doing so, not only is time saved, but also gas is conserved.