Dosa Kal Tawa: Soap Stone Tawa
Kal Dosa (Kal Dosai), a sponge variety of dosa. This is one of the famous SouthIndian breakfast dish in most of the restaurants. Kal dosa is slightly thicker than the traditional dosa. Traditionally, Soapstone Tawa was used to make Kal Dosa. Kal Dosa with Kara Chutney is a popular combination. Here are a few things to bear in mind:
- You need to treat the vessel before putting it on direct flame. Detailed treatment process is mentioned in the package
- The vessel gets heated quickly. Once heated, you can turn down the flame to save gas
- Each piece is chiseled by hand, there is a chance for mild variation in size
- The stone tends to chip when dropped, handle with care
Day 1-Day 4
Mix castor oil and turmeric and make it as a paste. Apply this paste on both inside and outside of the kalchatti tawa. This needs to be done two times a day for 4 continuous days.
Day 5 – Day 8
On the 5th day, pour hot starch water inside the kal chatti tawa.
Starch water: The excess water while boiling rice in a pot is referred as starch water. For people using cooker for steaming rice, use the water which is used for cleaning rice. Heat this water in a pot and pour inside kalchatti.
The Kalchatti tawa will turn pitch black in colour. Now the kalchatti tawa is ready to be used for making mouth watering Kal Dosa, Chapathi, Fish fry etc.