I use cast iron for dosai. Comes out fantastic. The pain should be greased lightly before using. We usually grease it before storing. That is more than enough.Make sure to heat the pan on high heat. Then lower the heat, grease and after few minutes add dosai mix. I had mine for few years. Love it but it is heavy.
A suggestion : I have lived in South my whole life and i have noticed my neighbours that they use one tawa for dosa ONLY. They dont cook anything else on it. Also they used to wash with their hands and not use the scrub. So i hope this helps
Nidhi sharma I didn’t use a scrub at all. But I don’t think I can afford to have a separate dosa pan because I make dosas once in a while but I make Bhakri daily. So I guess I’m going to have to keep a single pan for all! 😅
Mohita Namjoshi The joy of eating the Bhakri with shenga ka chutney and a dollop of ghee and Dahi is divine .we *love it* for lunch and dinner . However to feed the stomach in the morning with fermented food is natures way of refreshing the stomach with good gut bacteria ! That's the reason, in iyengar and Iyer houses the household is fed with fermented foods in the morning , even when the 5th generation is staying in Matunga - Now that's a very good thing ! Amhala Amch Bhakri ANNI Amch dosa , dogh Khup avadthat. And that is not going to change in a long time .
Before preparing dosa in cast iron tawa if u fry an egg in it,rest of dosas will come out well. Also make sure to brush oil everytime u pour batter n also flame shud be medium. Then u can prepare thin n thick dosa of ur choice
Hello maam, sambhar looks tempting. 😋😋😋😋😋 Just a tip, if you greece the pan with onion dipped in oil if brings out even better dosas. Also frying onions on this pan makes the pan better for usage. Told by mom. Try if you wish 🤗
Love watching your videos and impressed with how eloquently you speak in all languages and impressive use of vocabulary! Being from the South of India, a Kannadiga, just tempted to share a few tips: 1. Always wipe the cast iron pan/tawa with oil using coconut coir (the cone shape end you have at the top) or using the flat side of a cut onion. It helps spread the oil evenly and results in lesser oil being used and not sticking. ii. Generally at home, we close the dosai while it's cooking with a lid so it cooks in the steam a little which is healthier and makes it a tad bit softer on the inside. iii. If you want your dosai to have a golden brown outer layer, then soak half a handful of channa dal along with the rice. The dosa's outer layer comes out crisper and will have a nice golden brown this way. Cheers!!
@@amys9058 Ideally when you pour the dosa batter and you are spreading it, you want your flame to be low/sim, but keep in mind that the tawa should be hot enough(such that you hear that sizzle if you sprinkle water). Once you've spread the dosa, then put it to high flame and cover so the dosa cooks well and this would be just for about 40s to a min. After that while you spread oil/ghee you can reduce the flame a bit lower to med/sim for a few more secs before you remove the dosa and the base should be golden brown and crispy. Don't worry if your first dosa doesn't come out well, that's always the case with the first one till the tawa is adjusted. For the next dosa, you can sprinkle water if you think it's too hot or just turn flame low and rub surface with a coconut coir/onion and then ladle your next dosa and the rest continues. While it may seem difficult where you think you need to keep adjusting temperature, trust me you'll get used to it after a couple of dosas and it's the quickest breakfast you can make if you have the batter ready. (The reason water is sprinkled on the tawa is to slightly bring down the temperature of the tawa because that makes a nice base without the batter instantly sticking and going brown while you are yet to spread the dosa. In hotels typically they use a stone tawa and keep a constant high temperature so they have to keep sprinkling water for each batch to bring down the heat without lowering the flame itself, but we don't have to do that in home cooking). Thanks for asking and sorry but can't help myself from typing a long answer. Hope it helps!
Heyy thanks alot... I am trying it today... Hope all goes well... Thin, crisp dosas is what i am aiming for... Iwant to learn it...coz i love them. ☺ I watched so many videos... But none of them told about flame... N yet i got confused... Thanks for explaining it so well... I ll let you know today's result :)
Hi! My mom also makes Dosas on the cast iron tawa. Grease it first with half an onion. Also, the first dosa is always an experiment one :p Second onwards, they start seperating from the tawa effortlessly :)
When u get a new cast iron pan after every single use if u apply gingelly oil, dosa won't stick to the pan.. I have tried different types of oil,but gingelly works like a charm
Hey Mohita! Mom's tip 1: she roasts a small piece of hing, and all masala powders in cooker with oil, then add veggies, onions and dal, saute for one min and pressure Cook.add little tamarind pulp...tempering with coconut oil at last ..turns out yumm 😊❤️ Tip 2: Rub onion stuck with fork(root part cut), dipped in oil on cast iron before pouring batter, acts as non stick tawa 😁
Not really... I only have one cast iron utensil.. A Pan. I use it daily for normal cooking and occasionally for dosa ...and it works great...after each use, I just wash with soap n water and heat for 1 minute to let it dry. Using it for 2-3 years.
RIGHT take a fork and pierce half piece of onion n then dip tht in oil n move/spread it over cast iron tawa..cast iron needs little more oil but once u master the art food taste divine in cast iron pan.
The thing with cast iron pans is that whenever you change the oil or ghee that you use for cooking, the dosa will break one or two times.. also you don't have to keep washing the pan. Just oil it and keep it. Once you wash it, the first 2-3 dosa's will break
Tai if uh use dosa batter of rice please grind onion and make a paste out of it the next morning when ua making dosa then mix the onion paste into the dosa batter. Then dosas will be in Golden colour and tastier as well . This is my mom's technique and she uses jowar grains and chana Dal while grinding dosa batter and this will be yummy. Try it if you like my suggestion.use fresh onion paste into dosa batter
@@MohitaNamjoshi Yes I have seen all your family in the videos before. And they all are very nice.☺️ Mi mzya sister la pan videos dskhvate she also started liking your videos Mohita. 😊
Mohita it's good to see your VLOGs from the last 4 months we have not seen any of your new Videos I think you have not uploaded the same. We would love to see you again
Really honest. What I know from my own experience is its very important to maintain medium temperature before pouring the dosa batter on the tawa. It might also help if u sprinkle some water after each dosa to bring the temperature down.
Hai Mohita... Just a little tip for your sambar Take some freshly grated coconut, some dried red chillies, some dhania seeds, kadi patta and some chana dal...roast these in two spoons of oil...and grind it into a paste...add this to the cooked dal... you can add sambar masala if you want your sambar to be more spicy...try this ....I am sure you will love it
Hi Mohita! As many have pointed out here. You need right qty of oil, right temperature and a good seasoned pan. You should refer Tasty's TH-cam video on how to season a cast iron pan. For making good dosa what you need to really do on a well seasoned pan is heat it up as much as you can before you start making the dosa. After it's heated put some water. Wipe it up. Add some oil. Spread it evenly (using an onion to spead gives that nice subtle onion). And start with the dosa!
I had the same experience using cast iron pan but cast iron utensils are healthy so all the efforts and trial and errors are worth it ! loving your videos :)
Hey, Mohita I love your videos.I use the same pan for Bhakari, Omelet, chapati, and Dosa too!! In the next few usages, it will be used too with dosa as well!! As the surface becomes smoother than this. one suggestion grease the Tawa with half-cut onion dipped in oil before putting the dosa batter on it ..so it will come out very easily!!
After completing our MASTERS education and post graduation together way back in 2014, here I found you.. now...mohita..great going. 😁...hope these vlogs help u in ur work somewhere.
Hello Mohita. Nice vlog. One suggestion please do not use dosa tawa for chapati and bhakari because temperature for all makes different to tawa. Hence before making dosa on same tawa you grease it oil with onion then whipped out with wet cloth and again oil you're tawa is set now
Dosa and its mood cn be .. really challenging.. this dosa tragedy reminded of me.. during those early cooking days.... Gosh.. home made batter and the griddle...hv given me lots f bad memories... Ps- am married to a hardcore southie.. who loves his dosas, idlys, pongals and chutney.. 😓
I have the same mug which u put in the cupboard in the beginning.. The trick to use cast iron tawa is what u understood in the last, that is use oil or ghee before and wait until the tawa is properly hot.
Bajaj is good, we are using bajaj ka oven from past 13 years, and the most surprising part is humne kabhi bhi servicing nahi Karaya hai and it is still the same. We just make sure we keep cleaning it with wet cloth.
From where you bought cast iron tava? I'll tell you what my mother used to do when she has to make dosa or Amboli. She has thick bottom heavy weight cast iron tava ( jyala aapan Marathi madhe 'Bhida' mhanto) A day before using it she used to put rice water (water rinsed after washing rice) in it for 24 hrs and while making dosa she used to greese tava by half cut onion deeped into oil.
Great job, looks delicious 🤩🤩Mere pas bhi 10 kg ka cast iron pan hai , mere dose bhi fail hue, I gave up on it , lekin , as ur dosas came out good after a few attempts, I will surely try doing it again
I tried making it like you! Still no luck (still sticking) :( Feel like throwing off the tawa!! Any tips regarding what temperature to cook on? Ghee/oil what's better? Thick/Thin which batter to use?
It's all to do with the batter more than the tawa. Wash and soak 2cups rice, half cup urad dal, half cup channa dal, 1spoon methi seeds (yes methi/Fenugreek seeds), half cup poha(any type) for 3hrs. Next while grinding, add half cup cooked rice and grind everything until almost smooth, adding required quantity of water(pancake batter consistency) and bit of salt. Next is fermentation, verrry imp! For this, leave the batter in a warm place for atleast 7-8hrs and you can actually see the fermentation on top when done. Now with the tawa(aka cast iron pan), one pro tip I'll share is you've got to show a bit of luuv!!. Very gently wipe the tawa first with a soft cotton cloth, then add a few drops of oil and very nicely massage it all over. When the tawa is sufficiently hot (sprinkle a few drops of water and it should bubble and evaporate), pour a ladle of the batter on the tawa centre and spread it like your creating art, don't go over/spead repeatedly, you need to keep going outwardly and this way it doesn't stick and you get nice holes. Cover with a lid and cook for a min in med flame. Then spoon in some oil (ghee?, even better!)all across and don't be stingy with it atleast for the first one. Then gently coax out the dosa with a spatula, it should come out effortlessly! (If it doesn't, then try again, all art forms take time to master) Cheers!
SUGGESTION: Add view drops of oil and use a piece of onion to spread the oil on the pan and then try to make a dosa. Dosa doesn't stick on the pan if done this way. Hope this helps.
Gotta cover your pan dear.... Then the dosa will loosen. And season pan before hand. That means. Put very little oil, few drops, not ghee... Spread using silicon brush or half cut onion(gives wonderful flavor to dosa). Heat it until oil evaporates slightly. Then sprinkle salt water and then put dosa, put some ghee on top of dosa, cover it with lid and after a minute try to turn.... NEVER fails
Hi. I have been using prestige otg for i guess 7 years and its good. Nver given any problem. Where as bajaj my cousin sister had purchased and next day itself it stopped working issue with the timer.
For glass iron tava first take a cotton cloth add oil on the edge and just rotate the cloth all over and then add water to cool down the tawa and pour ur batter
Just a suggestion. try cutting an onion intohalf and dip one of the halfs in any oil of your choice and spread it all over the tawa slightly before pouring in the batter. That makes the batter to not stick to the iron pan. After using it for a while the pan will get use to the texture and you will not need the onions or much of an oil any more. Tried and tested. Also try not to use your Dosa pan for Chappati or Bhakris..
Hi Mohita, i love each one of your vlogs. Each is like a little short story. U make food seem so delectable. I love your clear and crisp way of talking and the spontaneity..i wish u would include translation for those little bits of marathi you speak now and then..
A few suggestions to enhance taste of Sambhar. Pressure cook your vegetables except onion along with the dal, when you add the tamarind water after sautéing the onion, mix your Sambhar masala mixed along with the tamarind water, trust me it will enhance the flavor a lot. And lastly instead of doing the Rai, dry red chilli, methi and curry leaves tadka at the start, do it in the end like you would do for a Dal. It makes it more aromatic and tasty. Sorry for the long message. 🙈 Loving your food blogs. And thank you so much for your wonderful book suggestions. 🙏❤️
And please do add hing with the Tadka. It takes your Sambhar to next level. If your adding hing solid piece add it while adding tamarind water, if adding powder use it during Tadka. N I will shut up now! 🙈
Nice video again!!! And ya would like to tell that m so happy that m not the only jila shevgya chi sheng solun anand hoto...oddly satisfying😂😂😂😀😀 same to same🤗 wish to see few more non vegel dishes by you..
I struggle a lot for good chilla and dosa. Same happens to me. It is a real vedio actually. Real try. I also discovered that chhota and mota on cast iron works.
Hi Mohita, big fan of yours. Watch your all food related videos. You said you are looking for oven. I recently bought one of IFB. So far I'm happy with the results. Its cheaper compare to the other brands and definitely it's value for money kind of product. Also one tip for cast iron skillet is never use it for any other purpose than to make dosa or ghavans. Also one should never wash it with water. So after every cooking just clean it with tissue paper or coth and then oil it and store.
Hi mohita mam u have mentioned in one of u r videos that u don't have u r breakfast can u suggest what would be better for breakfast I mean what can be substituted instead of having usual breakfast
नवरात्री :९ दिवस ९ रेसिपी आपल्या मातृभाषेत दिवस पहिला : साबुदाणा वडा रेसिपी आवडल्यास लाईक करा,तुमच्या मित्र मंडळींना शेअर करा आणि सबस्क्राईब करा th-cam.com/video/qQzV7WGsp38/w-d-xo.html
I have one suggestion If you are using new cast iron tawa add 1 or 2 eggs in dosa better for first few days. You will get delicious dosa without sticking. And your tawa will set automatically.
Always put ur tadka in the end. And never add onions and tomatoes into ur tadka. Tomatoes don't need to be sauted. Also dosha tawa should only be used for dosha no chappati or eggs.
Heyyy mohita di.....I'm one of your biggest fan....dwelling here in Odisha.....I love all your vdos....all are ek se badd ke ekk......loads of love....and good wishes to you,your family and to your very renowned channel......such interesting vdos.....and love your personality n your pronunciation......and may almighty shower all his choicest blessings upon u...may your channel...reach the peak of success.....love you loads......and keep sharing such vdos.......they keep me so happy...even in my pensive mood or when I'm down....they straight away cheer me...up....thank you for that.....and stay safe and healthy and sound...in this pandemic...my good wishes are with you....love of truckloads...~Aishwarya ❤😇🙏 (Odisha)
You should choose between morphy Richard's and bajaj. Bajaj is a good old brand and has 4 heating elements but if you want to bake quickly you should choose morphy richards as it has 6 heating elements. I have morphy richards at home which is 40 litres. If you are two you should go for 28 litres or 35 litres capacity. If you have more than 3 members in the family and have frequent guests visiting you should go for a minimum of 45 litres or 52 litres . But at the end it's your preference to buy which brand and capacity.
Try 'Rock Tawa' (that's the brand name) cast Iron Dosa Tawa. It's a beautiful product. Plus Indian too. Lodge is made in USA (not that I have anything against it). But similar quality tawa are available in India also
True...I have a pan from Rock tawa and I make dosa in that pan only....before that pan, I tried several times on normal iron tawa as well as non stick tawa...I couldn't make.
@@priyasophi Next Step. Buy Rock Tawa Cast Iron Skillet 10" or 12" depending on your requirement & Dutch Oven. Tawa, Skillet & Dutch Oven are the only 3 utensils you will ever need (Mostly)
@@sendtokedarbhide Thanks...this pan gets all my work done...its so versatile....pan, kadhai, tawa....all in One...though I just now purchased One dosa tawa too so I can make two dosa in parallel instead of just waiting while dosa is getting ready. :-)
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I use cast iron for dosai. Comes out fantastic. The pain should be greased lightly before using. We usually grease it before storing. That is more than enough.Make sure to heat the pan on high heat. Then lower the heat, grease and after few minutes add dosai mix. I had mine for few years. Love it but it is heavy.
Hey dear we are missing your blogs and wanted to get connected with you...
Where are you my favourite TH-cam girl? Missing your presence in the lockdown!
How many times do I watch the old videos?
Same dude! I'm missing her cooking vlogs sooooooo much!!!!
@@notsocuteuwu3 ❤️
@अमोल पांचाळ how nd from where do you know?
@अमोल पांचाळ
OMG! God bless and congratulations! 🎉
❤️ Lots of love to her and the baby
If you know her please convey my best wishes 🙏
Same here
A suggestion : I have lived in South my whole life and i have noticed my neighbours that they use one tawa for dosa ONLY. They dont cook anything else on it. Also they used to wash with their hands and not use the scrub. So i hope this helps
Nidhi sharma I didn’t use a scrub at all. But I don’t think I can afford to have a separate dosa pan because I make dosas once in a while but I make Bhakri daily. So I guess I’m going to have to keep a single pan for all! 😅
Mohita Namjoshi The joy of eating the Bhakri with shenga ka chutney and a dollop of ghee and Dahi is divine .we *love it* for lunch and dinner .
However to feed the stomach in the morning with fermented food is natures way of refreshing the stomach with good gut bacteria ! That's the reason, in iyengar and Iyer houses the household is fed with fermented foods in the morning , even when the 5th generation is staying in Matunga - Now that's a very good thing !
Amhala Amch Bhakri ANNI Amch dosa , dogh Khup avadthat. And that is not going to change in a long time .
@@MohitaNamjoshi Haha i understand, i face the same problem, South Indians its a daily breakfast/dinner. 😆
Before preparing dosa in cast iron tawa if u fry an egg in it,rest of dosas will come out well. Also make sure to brush oil everytime u pour batter n also flame shud be medium. Then u can prepare thin n thick dosa of ur choice
Hey friend where are you?
Missing you. Dont keep us waiting so much.
Cook the vegetables with the daal only in the cooker. It tastes really nice
Hello maam, sambhar looks tempting. 😋😋😋😋😋
Just a tip, if you greece the pan with onion dipped in oil if brings out even better dosas.
Also frying onions on this pan makes the pan better for usage. Told by mom.
Try if you wish 🤗
I agree.. Tried an tested.. the onion and bit of oil together does make it easier...
One suggestion for Sambar.If you add your diced and cleaned veggies in the dal itself while pressure cooking it,the Sambar turns out divine!
Love watching your videos and impressed with how eloquently you speak in all languages and impressive use of vocabulary!
Being from the South of India, a Kannadiga, just tempted to share a few tips:
1. Always wipe the cast iron pan/tawa with oil using coconut coir (the cone shape end you have at the top) or using the flat side of a cut onion. It helps spread the oil evenly and results in lesser oil being used and not sticking.
ii. Generally at home, we close the dosai while it's cooking with a lid so it cooks in the steam a little which is healthier and makes it a tad bit softer on the inside.
iii. If you want your dosai to have a golden brown outer layer, then soak half a handful of channa dal along with the rice. The dosa's outer layer comes out crisper and will have a nice golden brown this way.
Cheers!!
Wow thanks for the lovely tips Rachana👌🏼👌🏼 @Mohita , Awsome job
Hey can you tell about the flame? How it should be... Before sprinkling water, after applying batter ? Is there any variations?
@@amys9058 Ideally when you pour the dosa batter and you are spreading it, you want your flame to be low/sim, but keep in mind that the tawa should be hot enough(such that you hear that sizzle if you sprinkle water). Once you've spread the dosa, then put it to high flame and cover so the dosa cooks well and this would be just for about 40s to a min. After that while you spread oil/ghee you can reduce the flame a bit lower to med/sim for a few more secs before you remove the dosa and the base should be golden brown and crispy.
Don't worry if your first dosa doesn't come out well, that's always the case with the first one till the tawa is adjusted. For the next dosa, you can sprinkle water if you think it's too hot or just turn flame low and rub surface with a coconut coir/onion and then ladle your next dosa and the rest continues.
While it may seem difficult where you think you need to keep adjusting temperature, trust me you'll get used to it after a couple of dosas and it's the quickest breakfast you can make if you have the batter ready.
(The reason water is sprinkled on the tawa is to slightly bring down the temperature of the tawa because that makes a nice base without the batter instantly sticking and going brown while you are yet to spread the dosa. In hotels typically they use a stone tawa and keep a constant high temperature so they have to keep sprinkling water for each batch to bring down the heat without lowering the flame itself, but we don't have to do that in home cooking).
Thanks for asking and sorry but can't help myself from typing a long answer. Hope it helps!
Heyy thanks alot... I am trying it today... Hope all goes well... Thin, crisp dosas is what i am aiming for...
Iwant to learn it...coz i love them. ☺ I watched so many videos... But none of them told about flame... N yet i got confused... Thanks for explaining it so well... I ll let you know today's result :)
Hey @rachna ....thanks alot for your help... It came out really well... I followed exactly what you told... Love to you ♥ ☺ thanks alot
I have been using morphy Richards oven since 3.5 years and it's fantastic.
morphy richard OTG is good i have....irna oor vol
Hi!
My mom also makes Dosas on the cast iron tawa. Grease it first with half an onion. Also, the first dosa is always an experiment one :p
Second onwards, they start seperating from the tawa effortlessly :)
The onion part, do we do it while it's hot Or before the heat?
Curls book n bite .is the perfect for your vlogs . ❤️ Why you change your name
Heyy moo dii where r u missing u ....its really long now that u have posted something.plzz post ur videos ...missing thm!!!!!!!
When u get a new cast iron pan after every single use if u apply gingelly oil, dosa won't stick to the pan.. I have tried different types of oil,but gingelly works like a charm
Hey if you don't like to shoot while cooking..then atleast order something from restaurant and make a vlog.. Pleaseeeeee🙏🙏🙏
Hey Mohita! Mom's tip 1: she roasts a small piece of hing, and all masala powders in cooker with oil, then add veggies, onions and dal, saute for one min and pressure Cook.add little tamarind pulp...tempering with coconut oil at last ..turns out yumm 😊❤️ Tip 2: Rub onion stuck with fork(root part cut), dipped in oil on cast iron before pouring batter, acts as non stick tawa 😁
I’ve always heard many saying “not to use dosa pan for anything else, especially for chapathy 😂😂... coz then this will happen to the dosa
Agree with you , tried and tested I always keep dose tawa separate
Yesd my mom screams for this reason
Not really... I only have one cast iron utensil.. A Pan. I use it daily for normal cooking and occasionally for dosa ...and it works great...after each use, I just wash with soap n water and heat for 1 minute to let it dry. Using it for 2-3 years.
If u Greece the pan with onion dipped with oil then the dosas will perfect
Greece is fine. What if you Italy the pan? 😜
@@globetrotter9212 🤣🤣
U should aply onion with oil on that pan then the dosas will be perfect
RIGHT take a fork and pierce half piece of onion n then dip tht in oil n move/spread it over cast iron tawa..cast iron needs little more oil but once u master the art food taste divine in cast iron pan.
The thing with cast iron pans is that whenever you change the oil or ghee that you use for cooking, the dosa will break one or two times.. also you don't have to keep washing the pan. Just oil it and keep it. Once you wash it, the first 2-3 dosa's will break
‘Uglier the dosa, easier it is to take it off’... 🤣🤣🤣
Mam where are u these days. We are really missing you
I have heard that she has delivered a baby girl ...may she is on maternal leave
@@zareennawaz3810 oh Thnx
@@zareennawaz3810 ohh really 😀🙂
@@maneessha7603 Yes hopefully 😊
@@zareennawaz3810 no
It's been 6 month why you are not posting any video we miss you..
Tai if uh use dosa batter of rice please grind onion and make a paste out of it the next morning when ua making dosa then mix the onion paste into the dosa batter. Then dosas will be in Golden colour and tastier as well . This is my mom's technique and she uses jowar grains and chana Dal while grinding dosa batter and this will be yummy. Try it if you like my suggestion.use fresh onion paste into dosa batter
my parents also tried this and it was failed first and second time but after that they made crispy and spongy dosa😋😋
Why didn't Daniyal sir participate in your previous vlog...by the way he speaks good Marathi
Loved the #CookWithMoh😘
Daniel la aan ki camera samor. Although yevdya Vloggs nanatr aaj pahilaynda taycha pan awaj aikla.😁
Manali jadhav if you see my old travel and food videos, you’ll find him lurking in a bg quite often!
@@MohitaNamjoshi Yes I have seen all your family in the videos before. And they all are very nice.☺️
Mi mzya sister la pan videos dskhvate she also started liking your videos Mohita. 😊
Mohita it's good to see your VLOGs from the last 4 months we have not seen any of your new Videos I think you have not uploaded the same.
We would love to see you again
Really honest. What I know from my own experience is its very important to maintain medium temperature before pouring the dosa batter on the tawa. It might also help if u sprinkle some water after each dosa to bring the temperature down.
Your energy level is _*infectious*_. I watched you without wearing a face mask. 🤪🤪🤪🤩
I totally agree it's actually an oddly satisfaction to peel the drumsticks though I don't like eating it😅
I cannot understand what you're saying, but I LIKE the way you say it! LOL So cute!!!!
Hai Mohita...
Just a little tip for your sambar
Take some freshly grated coconut, some dried red chillies, some dhania seeds, kadi patta and some chana dal...roast these in two spoons of oil...and grind it into a paste...add this to the cooked dal... you can add sambar masala if you want your sambar to be more spicy...try this ....I am sure you will love it
Hi Mohita! As many have pointed out here. You need right qty of oil, right temperature and a good seasoned pan. You should refer Tasty's TH-cam video on how to season a cast iron pan. For making good dosa what you need to really do on a well seasoned pan is heat it up as much as you can before you start making the dosa. After it's heated put some water. Wipe it up. Add some oil. Spread it evenly (using an onion to spead gives that nice subtle onion). And start with the dosa!
Saurabh Katawale that video shows we need to have a big ass oven to season the pan! Which, as you much have noticed, I don’t have! 😅
@@MohitaNamjoshi OMG! You replied! Hahah! Btw, I'm gonna myself follow your adventure selecting a good oven though! Tips might come in handy! 🙈😂
I had the same experience using cast iron pan but cast iron utensils are healthy so all the efforts and trial and errors are worth it ! loving your videos :)
Hey, Mohita I love your videos.I use the same pan for Bhakari, Omelet, chapati, and Dosa too!! In the next few usages, it will be used too with dosa as well!! As the surface becomes smoother than this. one suggestion grease the Tawa with half-cut onion dipped in oil before putting the dosa batter on it ..so it will come out very easily!!
After completing our MASTERS education and post graduation together way back in 2014, here I found you.. now...mohita..great going. 😁...hope these vlogs help u in ur work somewhere.
Congratulation didi for the good news!God bless your child ❤️❤️
Hello Mohita. Nice vlog. One suggestion please do not use dosa tawa for chapati and bhakari because temperature for all makes different to tawa. Hence before making dosa on same tawa you grease it oil with onion then whipped out with wet cloth and again oil you're tawa is set now
Dosa and its mood cn be .. really challenging.. this dosa tragedy reminded of me.. during those early cooking days.... Gosh.. home made batter and the griddle...hv given me lots f bad memories... Ps- am married to a hardcore southie.. who loves his dosas, idlys, pongals and chutney.. 😓
That "major fail, major fail" was hilarious 😹😹
Ps. Your recipe is tempting❣
Hey Mohita,you should come to Kolhapur and try muton,misal and also on Rankala there are a lot of fun and food also.....
I have the same mug which u put in the cupboard in the beginning..
The trick to use cast iron tawa is what u understood in the last, that is use oil or ghee before and wait until the tawa is properly hot.
Bajaj is good, we are using bajaj ka oven from past 13 years, and the most surprising part is humne kabhi bhi servicing nahi Karaya hai and it is still the same. We just make sure we keep cleaning it with wet cloth.
From where you bought cast iron tava?
I'll tell you what my mother used to do when she has to make dosa or Amboli. She has thick bottom heavy weight cast iron tava ( jyala aapan Marathi madhe 'Bhida' mhanto) A day before using it she used to put rice water (water rinsed after washing rice) in it for 24 hrs and while making dosa she used to greese tava by half cut onion deeped into oil.
Hey, when you are going to give aaji's sambar masala recipe, loving your video and i had also same experience of using cast iron pan for dosa
Watching u cooking all different recipes n ghar ka khana is a treat in this lockdown period.pls keep mkin Vlog,we jus enjoy watching u👍
Great job, looks delicious 🤩🤩Mere pas bhi 10 kg ka cast iron pan hai , mere dose bhi fail hue, I gave up on it , lekin , as ur dosas came out good after a few attempts, I will surely try doing it again
I tried making it like you! Still no luck (still sticking) :( Feel like throwing off the tawa!! Any tips regarding what temperature to cook on? Ghee/oil what's better? Thick/Thin which batter to use?
It's all to do with the batter more than the tawa. Wash and soak 2cups rice, half cup urad dal, half cup channa dal, 1spoon methi seeds (yes methi/Fenugreek seeds), half cup poha(any type) for 3hrs. Next while grinding, add half cup cooked rice and grind everything until almost smooth, adding required quantity of water(pancake batter consistency) and bit of salt. Next is fermentation, verrry imp! For this, leave the batter in a warm place for atleast 7-8hrs and you can actually see the fermentation on top when done.
Now with the tawa(aka cast iron pan), one pro tip I'll share is you've got to show a bit of luuv!!. Very gently wipe the tawa first with a soft cotton cloth, then add a few drops of oil and very nicely massage it all over. When the tawa is sufficiently hot (sprinkle a few drops of water and it should bubble and evaporate), pour a ladle of the batter on the tawa centre and spread it like your creating art, don't go over/spead repeatedly, you need to keep going outwardly and this way it doesn't stick and you get nice holes. Cover with a lid and cook for a min in med flame. Then spoon in some oil (ghee?, even better!)all across and don't be stingy with it atleast for the first one. Then gently coax out the dosa with a spatula, it should come out effortlessly!
(If it doesn't, then try again, all art forms take time to master)
Cheers!
@@rachanas4483 Okay I’ll try this way too😇 Thanks a lot 🥰
SUGGESTION: Add view drops of oil and use a piece of onion to spread the oil on the pan and then try to make a dosa. Dosa doesn't stick on the pan if done this way. Hope this helps.
Just found your account and tried preparing dosas today, I too had some epic fails! Thank you for sharing, love your energy.
Hi Mohita,i am your new fan.where are u.there is no recent vudeos from last 7 month.is everything alright.
Gotta cover your pan dear.... Then the dosa will loosen. And season pan before hand. That means. Put very little oil, few drops, not ghee... Spread using silicon brush or half cut onion(gives wonderful flavor to dosa). Heat it until oil evaporates slightly. Then sprinkle salt water and then put dosa, put some ghee on top of dosa, cover it with lid and after a minute try to turn.... NEVER fails
Hi. I have been using prestige otg for i guess 7 years and its good. Nver given any problem. Where as bajaj my cousin sister had purchased and next day itself it stopped working issue with the timer.
I loved the neat and tidy part of the kitchen 😍😍😍😍 Mohita Tai rewinded it many times to watch 😁😁😁😁
For glass iron tava first take a cotton cloth add oil on the edge and just rotate the cloth all over and then add water to cool down the tawa and pour ur batter
Just a suggestion. try cutting an onion intohalf and dip one of the halfs in any oil of your choice and spread it all over the tawa slightly before pouring in the batter. That makes the batter to not stick to the iron pan. After using it for a while the pan will get use to the texture and you will not need the onions or much of an oil any more. Tried and tested. Also try not to use your Dosa pan for Chappati or Bhakris..
Also, just a correction. it is Sambar not Sambhar..
The silent patient is one of my most favorite books, my mom and I have read read it a zillion times.
Hi Mohita, i love each one of your vlogs. Each is like a little short story. U make food seem so delectable. I love your clear and crisp way of talking and the spontaneity..i wish u would include translation for those little bits of marathi you speak now and then..
A few suggestions to enhance taste of Sambhar. Pressure cook your vegetables except onion along with the dal, when you add the tamarind water after sautéing the onion, mix your Sambhar masala mixed along with the tamarind water, trust me it will enhance the flavor a lot. And lastly instead of doing the Rai, dry red chilli, methi and curry leaves tadka at the start, do it in the end like you would do for a Dal. It makes it more aromatic and tasty. Sorry for the long message. 🙈 Loving your food blogs. And thank you so much for your wonderful book suggestions. 🙏❤️
And please do add hing with the Tadka. It takes your Sambhar to next level. If your adding hing solid piece add it while adding tamarind water, if adding powder use it during Tadka. N I will shut up now! 🙈
Before every dosa spread few drops of oil using half an onion. Rub the oil using the onion evenly and then spread the dosa
Thanks mohita for these amazing vlogs i Enjoy watching it in these boring quarantaine days
Mohita mam why don't you vlog now, plz make videos
Your videos are true stress busters!
मोहिता , तू सुचवलेले silent patient हे पुस्तक वाचले . खरोखरच खूप गुंतवून ठेवणारे पुस्तक आहे. सांगितल्याबद्दल धन्यवाद . 👍
Nice video again!!! And ya would like to tell that m so happy that m not the only jila shevgya chi sheng solun anand hoto...oddly satisfying😂😂😂😀😀 same to same🤗 wish to see few more non vegel dishes by you..
What a fun and refreshing way to shoot a cooking video. Such fun watching your honest experience. Love it. Ekdum chhan aahe 😀👏🏽❤️
I struggle a lot for good chilla and dosa. Same happens to me. It is a real vedio actually. Real try. I also discovered that chhota and mota on cast iron works.
Dishwasher is an awesome addition to the kitchen.... slowly making it's way into Indian homes...do try😊
Where are you? Are you alright?
chumma commenting
Same question
@@dhannoa.8294 r44
a. ee34 was
Rukhsar Dhature what??
Rukhsar Dhature huh??
Hi, when u use the pan for dosa, cut half an onion and dip it lightly in oil and then wipe it on the pan , after which u pour the dosa batter..
Why are you not posting any video ???
We r missing uuu🥺🥺
It was fun watching this video. Season your Tava before use. Wash it with mild soap.
Where is the bubbly young lady missing? I haven't seen her on the Vlog after the Lockdown. waiting to see her on her Food Vlogs once again.
Wow Mohita your recipe look so yummy, good job for cooking perfect Dosa
Hi Mohita, big fan of yours. Watch your all food related videos. You said you are looking for oven. I recently bought one of IFB. So far I'm happy with the results. Its cheaper compare to the other brands and definitely it's value for money kind of product. Also one tip for cast iron skillet is never use it for any other purpose than to make dosa or ghavans. Also one should never wash it with water. So after every cooking just clean it with tissue paper or coth and then oil it and store.
Hi mohita mam u have mentioned in one of u r videos that u don't have u r breakfast can u suggest what would be better for breakfast I mean what can be substituted instead of having usual breakfast
Hey Mohita long time no video....I hope u and your family doing well. Waiting for some update.
I watched your all blog 5-6 time ❤️❤️❤️❤️ love you ❤️. always waiting for your vlogs
Hi Mohita 😊 grease the tawa with half cut onion dipped in oil before putting the dosa..if done so the dosa will come out very easily 😊
You can use a peice of cut raw potato and rub it on the tava. The doses will come out well
Didi when r u again coming back to your channel???
नवरात्री :९ दिवस ९ रेसिपी
आपल्या मातृभाषेत
दिवस पहिला : साबुदाणा वडा
रेसिपी आवडल्यास लाईक करा,तुमच्या मित्र मंडळींना शेअर करा आणि सबस्क्राईब करा th-cam.com/video/qQzV7WGsp38/w-d-xo.html
I have one suggestion
If you are using new cast iron tawa add 1 or 2 eggs in dosa better for first few days.
You will get delicious dosa without sticking.
And your tawa will set automatically.
Where are you? Missing your vlogs
Hey mohita kase vatat swata bnvun khayla?😜baryach restaurants mdhe jaun aayta khatana tyatlya kadhlelya saglya mistakes aathvlya astil na😜🤣🤣😂😂
Me geli daha varsha swatahch banvun khatye tyamule kahi pharsan naveen nahi watla! :D
हेलो
तुमचे video पुन्हा कधी सुरु होणार ?
सगळ ठीक आहे ना ?
Raw and real 🤌🏻❤️
Always put ur tadka in the end. And never add onions and tomatoes into ur tadka. Tomatoes don't need to be sauted. Also dosha tawa should only be used for dosha no chappati or eggs.
Wanted to write the same thing dosa pan should be used only for making dosa and not other things
I think she is pregnant that is why she did not post any video from so long
Hehe! Even I use cutting board of chopper with different knife😂
Where are you mohita? Why aren't you making any vlogs or something for us?
Heyyy mohita di.....I'm one of your biggest fan....dwelling here in Odisha.....I love all your vdos....all are ek se badd ke ekk......loads of love....and good wishes to you,your family and to your very renowned channel......such interesting vdos.....and love your personality n your pronunciation......and may almighty shower all his choicest blessings upon u...may your channel...reach the peak of success.....love you loads......and keep sharing such vdos.......they keep me so happy...even in my pensive mood or when I'm down....they straight away cheer me...up....thank you for that.....and stay safe and healthy and sound...in this pandemic...my good wishes are with you....love of truckloads...~Aishwarya ❤😇🙏 (Odisha)
You should choose between morphy Richard's and bajaj. Bajaj is a good old brand and has 4 heating elements but if you want to bake quickly you should choose morphy richards as it has 6 heating elements. I have morphy richards at home which is 40 litres. If you are two you should go for 28 litres or 35 litres capacity. If you have more than 3 members in the family and have frequent guests visiting you should go for a minimum of 45 litres or 52 litres . But at the end it's your preference to buy which brand and capacity.
madam sprinkle little water before applying oil to the pan and the flame should be medium, try this way, if the pan is too hot it wil stick
I love this cooking channel very interactive and lively 🙂
This type of sambar is good for rice.
Try 'Rock Tawa' (that's the brand name) cast Iron Dosa Tawa. It's a beautiful product. Plus Indian too. Lodge is made in USA (not that I have anything against it). But similar quality tawa are available in India also
True...I have a pan from Rock tawa and I make dosa in that pan only....before that pan, I tried several times on normal iron tawa as well as non stick tawa...I couldn't make.
@@priyasophi Next Step. Buy Rock Tawa Cast Iron Skillet 10" or 12" depending on your requirement & Dutch Oven. Tawa, Skillet & Dutch Oven are the only 3 utensils you will ever need (Mostly)
@@sendtokedarbhide Thanks...this pan gets all my work done...its so versatile....pan, kadhai, tawa....all in One...though I just now purchased One dosa tawa too so I can make two dosa in parallel instead of just waiting while dosa is getting ready. :-)
An Honest video .loved it. I love all your videos and the way you speak is adorable. You really inspire a lot.
Use cold pressed Sesame oil & cloth potli to apply oil or half onion with fork