There's something magical about making dosa on a well-seasoned carbon steel pan — and Avron cookware makes it even better. Thanks to its naturally smooth surface and excellent heat retention, the dosa batter spreads thinly and crisps up beautifully, giving you that perfect golden-brown texture with minimal oil.

Secret to the Perfect Dosa

1. Place the Dosa tawa on the stovetop over medium-high heat & lightly oil the pan using a silicone brush, let it heat up gradually for 3–5 minutes until smoke comes off. Carbon steel retains heat well, so preheating ensures even cooking

2. Sprinkle a few drops of water onto the pan. If they sizzle and evaporate quickly, the tawa is ready

3. Stir the dosa batter well to ensure its smooth and of pouring consistency

4. Clean the tawa with dry cloth and pour a ladleful of batter

5. Drizzle a few drops of oil or ghee around the edges of the dosa and let it cook for 1–2 minutes until the edges lift and the bottom turns golden brown and crispy.

6. Lightly Re-oil the pan before making each dosa to prevent sticking and Carbon steel heats up quickly, soadjust the heat as needed to prevent burning. Medium-high heat is ideal for dosa