Please recommend a good dosa pan

Friends,

Can you please recommend a good dosa pan. ( US brand or even Indian brand ) US is a bit easier to buy here.

Calphalon is pretty good. I have bought ajantha in the past but i feel it goes bad soon esp. if you put in the dishwasher.

This time I bought Premier Hard Anodized tawa. Looks so good? Has any body used this? But its a bit too small.

Does anyone use an electric griddle to make dosas? Are they good? easy to clean?

Please share your thoughts so I can make a wise purchase next time & make crispy paper dosas:))

701 reads

Thank you very much. i

Submitted by anoo03 on Tue, 09/09/2008 - 2:14pm.

Thank you very much. i bought a pre-seasoned cast iron griddle. but yet it wouldnt work without re-seasoning. trying to make it work:) anyway i think iron griddle is a good choice.

» reply

The indian dosa pan is of

Submitted by Lakshmiganesh on Tue, 09/09/2008 - 7:21pm.

The indian dosa pan is of wrought iron....i suppose...the best idea is to get it from india....i got it from india and believe me even the best ones don't weigh more than 1.5kgs..

» reply

I am also looking for a

Submitted by anoo03 on Thu, 09/04/2008 - 12:30pm.

I am also looking for a good dosa pan. how abt the reversible cast iron griddles? maybe i can use both sides for the cost. has anyone used it before? kindly suggest.

» reply

I have used cast iron pans

Submitted by abhimuthu on Thu, 09/04/2008 - 12:57pm.

I have used cast iron pans for making chappathis. I did not like this since it transmits the heat quickly and holds heat, and the chappathis browns very fast and fumes the kitchen in no time, turning on the fire alarm. Chappathis come very hard even if the dough is soft. Forget about the dosas then, I could not make dosas in this pan it gets struck in the pan. The best is to use the iron pan from India, I am not sure what type of iron are the pans from India, but I know it is not cast iron.I have not used reversible cast iron griddles.

» reply

As Mullai has recommended,

Submitted by EatHealthy on Thu, 09/04/2008 - 3:13pm.

As Mullai has recommended, cast iron is the only option to get crispy dosas and yes, the one we get in india and which moms used is cast iron pan. I've been using lodge logic (walmart $11, as someone here suggested) and the first use will definitely will be a nightmare. Our moms do something until the dosapan gets used to the dosa batter like rubbing a peeled onion on it. first wash the tawa well before the first use. wipe it well,warm the pan and smear some oil on it. After that donot attempt to make crispy dosas right away,just make a couple of thick oothappams and after that the pan is yours. It needs a lot of practice and once you make it flexible to suit your needs ,then its yours! Definitely its taste cannot be beaten by any non-stick layer coated pans. And ofcourse, cast iron pans are only for those who has lots of patience (maintanence is needed) and also I've been using it without firealarms going off, for chappathi too. Keep it in medium heat and since it holds heat for a long time, flip the chappatis quickly ,quicker than you do for normal other kind of pans.

» reply

Thank you all for your

Submitted by Sharmilla Saravana on Tue, 09/02/2008 - 10:40am.

Thank you all for your responses. I am now convinced thanks to all of you & am going to get a cast iron pan! :)

» reply

Get Lodge Logic from

Submitted by Visitors (not verified) on Sat, 08/30/2008 - 12:04am.

Get Lodge Logic from walmart for about $11 . Its a very very nice iron pan for crispy brown dosas. Non-stick pans never give that taste as iron pans.

» reply

Sharmi, I would recommend

Submitted by Mullai on Thu, 08/28/2008 - 11:44am.

Sharmi, I would recommend this product, as iron is the only good one out there which would yield crispy browny dosas. Any good non- stick will work, but only for few days or until the coating stays. Iron pans will need some extra care but will last forever. I usually use use those iron pans only for making dosa and never try chapati on it, all my rotis and parathas goes in a different pan. Do not wash those iron pans often and if you wash, immediatley apply a coat of oil and let stay until next use. Hope this helps.

http://astore.amazon.com/spiceindiaonl-20/detail/B00008GKDN/105-3984933-5534804

» reply

Thanks a lot Abi. Your

Submitted by Sharmilla Saravana on Wed, 08/27/2008 - 11:55am.

Thanks a lot Abi. Your right my friends here who make good paper dosas all use the iron kallu from back home. I used to tease them saying u need to give em a good scrub & wash coz it seemed like there was layers of something dirt/ grease(lol) ?? on it. they too never put it in the diswasher. maybe i will need to get my self one too. just feels wierd when i start seeing teh color of that kallu chaging after a few months. & i keep thinking I cant remove the build up.
I used to have that calphalon one like u said i use to wash it in the dishwasher & the coating has slowly come off. now u can see rusty brown scratches/ spots etc. so i think i may have to dump it & get a new one. i think this one i got 2 yrs back at kohls. was on sale. time to start looking for another calphalon i guess.
thanks again for your response.

» reply

Calphalon pan Sharmila, I

Submitted by abhimuthu on Tue, 08/26/2008 - 11:49am.

Calphalon pan

Sharmila, I have tried different non stick pans and finally think iron dosai kal gives the best tasting and crispy dosas. I bought this iron kal from India and use for dosais and chappathis, it is very healthy and I just need an onion smeared with little oil before making dosas, I dont even put oil on dosas even then dosas come out crispy and tasty. Coming to non stick pans, I get the Calphalon Pro Series Nonstick 13" Round Griddle from Target, always go for hard anodized griddle. The price range is 30 -40 dollars, it varies from brand to brand. In this griddle the dosas come out good and crispy too. It lasts if well maintained for 2 years. Do not put non stikc pans in dish washer since dosas wont come good and it deteriotes the coating. Do not put hot pan in hot/cold water sicne coating will be gone and deteriorates the quality of pan. Do not get light weight non stick pans, some brands sell for three for 20 dollars etc, quality wise these dont last longer and dosas dont come good, it either sticks or burns dosas and does not last longer. General thing about non stick pans is if you see the coating is coming out even in just one spot just throw the pan, do not keep using, it is carcinogenic.Always cook in medium heat.

Here is the link for pan I am using in target.

http://www.target.com/Kitchen-Essentials-Calphalon-Nonstick-Griddle/dp/B000BZ4X0C/qid=1219764324/ref=br_1_11/602-4156751-2071844?ie=UTF8&node=255104011&frombrowse=1&pricerange=&index=tgt-mf-mv&field-browse=255104011&rank=pmrank&rh=&page=2

» reply