Dosa Kal / Maakal Dosa Tawa 10 inch

Dosa Kal/Maa Kal Tawa vessel cooked recipes are always having a heavenly taste too.  Soapstone vessels are always hand-carved by rural village Artisans/ Sculptors who were involved in the manufacturing of Stonewares 3 to 5 decades ago. Every inch of these products is handcrafted without any machine assistance thus retaining a heritage look and appearance. Dosa Kal/Maa Kal Tawa is used for making Dosa/ Chappathi and all kinds for dry frying. The dosa made out of this Tawa tastes unique and has a pleasant mild aroma too. Normally Non-Stick Tawa has a life of a maximum of 2 to 3 years, whereas this stone Tawa will go for generations after generations. There is a lot of stone tawas in villages that have been used for more than 50 years and still making crispy yummy dosas.

Overview :

• Food items cooked in the stone pots taste outstanding because they are chemically inert and hence do not alter or change the natural flavors of the ingredients and retain the original aroma and taste of the food.     
• Purely natural, Toxin-free cookware unlike the Chemical coated modern utensils.
• It is a hand-carved stone product, Crafted by rural village Artisans/ Sculptors who were involved in the manufacturing of Stonewares 3 to 5 decades ago. Every inch of these products is handcrafted without any machine assistance, So the dimensions are mentioned in approx but assure mentioned volume.

How it use  Kal Dosa Maa kal Tawa:    

• Treat the Dosa Tawa before putting it on direct flame. The detailed treatment process is mentioned in the package.
• The vessel gets heated quickly. Once heated, turn down the flame to save gas.
• The stone Dosa Tawa tends to chip when dropped, handle with care Each piece is chiseled by hand, there is a chance for mild variation in size.
• The Kalchatti Tawa will turn pitch black in color. Now the Kal Chatti Tawa is ready to be used for making mouth-watering Kal Dosa, Chapathi, Fish fry, etc. Buy Dosa Tawa online.

Food items cooked in the stone pots taste outstanding because they are chemically inert and hence do not alter or change the natural flavors of the ingredients and retain the original aroma and taste of the food. 100% natural, Toxin-free cookware unlike the Chemical coated modern utensils.

It is a hand-carved stone product, Crafted by rural village Artisans/ Sculptors who were involved in the manufacturing of Stonewares 3 to 5 decades ago. Every inch of these products is handcrafted without any machine assistance, So the dimensions were mentioned in approx but assures mentioned volume.

Benefits of the Product:

•  Heat is evenly observed thus it retains healthy anti-oxidants of the food which is used to counteract the deterioration of stored food.
• Heat is steadily dispersed into the utensils and uniformly transferred into food items, so nutrients of the food are preserved whereas it is destructed in modern cooking utensils.
• Retains heat for a long time even after the flame is stopped, so no need for additional heating is required often.
• Since the retention of the Anti-Oxidant levels is high, no wonder you can keep the food for a long time in the same stoneware, No need of stuffing the food in your freezer.
   

Steps / Cautions Before Using:
Many Decades ago, Our ancestors used to habituate the stone for cooking through a state of art procedure which is given below;-

• Mix 1 teaspoon of Turmeric powder in castor oil, or any oil and apply throughout the surface of the utensil at top and bottom and keep that ideal for 1 day ie 24 hr.
•  For habituating the utensil, You need Rice gruel or Rice starch water, or rice flour mixed water, You can better prefer the first 2 for best results. Thus the content will be called a mixture.
• On the 2nd Day, Heat the mixture and Pour it into the vessel till the neck and keep it for 1 day ie: 24 hours.
• On the third day, either you can repeat the second-day procedure with a fresh mixture, or heat the same mixture in another utensil then pour it in stoneware.
•  4th, 5th, and 6th day the same procedure is to be repeated.
•  On the 7th Day, If the rice-cooked kanji poured on the surface is remains non-stick, then your vessel is ready for regular usage.
• If the Process is completed, Stoneware will have a natural non-stick surface. You can cook food with little to no oil, without using coated non-stick pans that chip and then flecks away. This simple seasoning process improves the surface, and increases the life of Stoneware.
• Perfectly habituated utensils can be used for so many years.
   

Package Specification:

Method of usage:
This can be placed on regular Gas burner flames. Once the utensil gets heated up, always put the flame ( Heat input ) at a low level till the end of cooking.

Maintenance:
It can be washed like regular vessels with preferred scrubs and soaps.

Purpose:
For making Dosa, Adai, Chapathi, etc.