A light, crispy, delicious dosa is a staple in Southern Indian cuisine. This versatile flatbread is great for chutney, sambar, curries, and more. But to make the perfect dosa, you need the right pan.
I prefer the Victoria Cast Iron Tawa for its quality and simple design. It has excellent reviews and long-lasting performance, so you can make delicious dosas for years to come.
But there are several things to consider when choosing the right dosa tawa pan. You might prefer a lighter pa or one you can put in the dishwasher. There are dosa pans to fit your cooking needs and preferences.
What is the best dosa pan for you? Keep reading to find out.
At a Glance
Best Dosa Pan: Product Reviews
Victoria Cast Iron Tawa Dosa Pan: Best Overall Dosa Tawa
Diameter: 15 inches (38 cm), 12 inches (30 cm)
Victoria has been making cast iron cookware in Colombia since 1939. This Victoria Cast-Iron Tawa Dosa Pan features a perfectly flat, smooth surface for making dosas and other bread.
The round pan has a large diameter of 15 inches (38 cm) for extra-large dosas. You might opt to use this over two burners or on the grill. There is a 12-inch option (30 cm), as well.
This Victoria tawa comes pre-seasoned with non-GMO, kosher-certified flaxseed oil. Several customers seasoned their dosa pans again before using them, however.
If you wish to build up the seasoning before use, simply rub the pan with oil and heat at 500°F (260°C) for 30 minutes. Be sure to use an oil with a high smoke point.
Victoria recommends rubbing an onion over the pan in addition to oil for the perfect dosas. Several customers confirmed that this method was effective in preventing their dosas from sticking.
Other dosas pans are curved, but this cast iron pan has a completely flat surface. That makes this dosa tawa great for pancakes, roti, pizza, crepes, naan, and of course dosas. It’s not good for sautéing vegetables, however.
The single-looped handle helps you maneuver the cast iron pan. That’s good, too, because this dosa pan is heavy.
You can use this cast iron dosa on any type of stovetop, including induction stoves. You can even use it on an open flame.
Buyers were pleased with the even heat distribution and the non-stick cooking surface after seasoning. They had great results with a variety of dishes, but the most popular were dosas, pizza, naan, and crepes.
If you want to travel the world through your cuisine, you’ll be hard-pressed to find a more versatile tool than the Victoria Dosa Tawa Pan.
- Durable, heavy-duty
- Even heat distribution
- Naturally non-stick (when seasoned properly)
- Only one handle
Hawkins Futura Cast Iron Tawa: Overall Runner-Up
Diameter: 9.4 inches (24 cm)
This Hawkins Futura Cast Iron Tawa (or tawa) is naturally non-stick for tasty, crispy dosas. It’s medium in size, with a diameter of 9.4 inches (24 cm).
This tawa comes pre-seasoned with vegetable oil so you can cook in it immediately. However, you might want to season it yourself before use.
As with all cast iron products, this dosa pan is heavy. It’s durable and can withstand high temperatures. The tawa is compatible with all cooktops, including induction stovetops.
The heavy-gauge base retains heat well and has two looped side handles specifically designed to make it easy to lift.
The bad news is that the handles get quite hot during cooking, so be sure to use oven mitts or pot holders when handling the dosa pan.
Customers used this to make dosas with success. They also made rotis, with mixed results. Some had problems with the rotis sticking, whereas others were pleased with the texture and food release.
You can use metal spatulas and ladles on the Hawkins Futura tawa, but it might break down the seasoning layer. You won’t damage the cast iron, however.
Clean with warm water and a plastic scrubber after use. This dosa pan is not dishwasher-safe. It’s important to dry the dosa tawa immediately to avoid rust.
- Extra-thick concave base
- Superb heat retention
- Double handles for lifting
- Handles get hot
- Hand wash only
Vinod Legacy Cast Iron Roti Tawa: Best Splurge Cast Iron Pan
Diameter: 10 inches (26 cm)
The Vinod Legacy Cast-Iron Tawa features a perfectly flat cooking surface for making pancakes, dosas, and more. It has a diameter of 10 inches (26 cm), the perfect size for most stovetop burners.
This dosa pan is heavy-duty and durable. The thick cast-iron construction means you can use it on all stove tops at high heat.
The long handle and opposite helper handle make for a steady and secure hold on the heavy dosa pan.
This Vinod pan will retain heat well, but it doesn’t distribute the heat as evenly as you’d expect. Several customers found the center of the pan much hotter than the perimeter.
If you keep the tawa properly seasoned, it should form a natural non-stick layer that’s perfect for making dosas. After each use, apply oil to help build up the seasoning.
Cleaning is as simple as washing with hot water. Don’t soak the pan or use soap. A couple of buyers made that mistake and had rust develop.
Many buyers used their Vinod pans for making dosas and chapati. They were able to achieve crispy dosas with the pan. However, some were unevenly cooked.
This dosa tawa pan is pricey, so it may not be the best if you’re on a budget. If having a long handle and a helper handle is important to you, it may be worth the extra cost.
- Long handle & helper handle for easy lifting
- Can withstand high heat
- Compatible with induction ovens
- Retains heat
- Poor heat distribution
Tongari Omega Deluxe Granite Dosa Tawa: Best Non-Stick Dosa Pan
Diameter: 11 inches (28 cm)
If you’re looking for a non-stick dosas pan, this Tongari Omega Deluxe Granite Pan is up your alley. It has a diameter of 11 inches (28 cm) and features a durable non-stick coating.
Even though this dosa pan has “granite” in the name, it’s not actually made of granite. The body is aluminum, with a bonded magnetic disc for the base. That means you can use this dosa pan on an induction stove.
The smooth nonstick coating has a granite look, thus the name. This non-stick surface makes it easy to get a crispy dosa without the batter sticking. It also means you can cook with less oil.
Even though the product is advertised as safe for metal spoons, I strongly recommend using a plastic or wooden spoon. Multiple buyers complained about the non-stick coating chipping or flaking.
In the same vein, this dosa pan is supposed to be safe for the dishwasher, but I would hand wash only. The non-stick surface means it’s easy to clean by hand, and it’s worth it to keep your dosa pan in the best shape.
This is one of the more expensive non-stick tawas, and I can’t say it’s worth it. If you want a nonstick tawa, it will do the job. But there are more affordable dosa pans that perform just as well or even better.
- Non-stick coating for easy food release
- Compatible with all stovetops
- Long handle for easy lifting
- Heats quickly
- Prone to chip and flake
- Uneven heat distribution
Hawkins Futura Hard-Anodized Concave Griddle Tava: Best Budget Pick
Diameter: 11 inches (28 cm)
The Hawkins Futura Hard-Anodized Dosa Tawa is made from heavy-gauge hard-anodized aluminum for extra durability and non-reactivity.
There are a variety of sizes available, with diameters ranging from 8.5 inches to 11 inches (22-28 cm). The thick 4.8 mm base heats quickly and distributes heat effectively, ensuring your dosas are cooked evenly.
The stainless steel handle is riveted to the pan and stays cool while on the stovetop. You can use the dosa tawa on higher heat, but it’s best to stick to a low or medium flame.
But if you have an induction stove, you’re out of luck. This dosa tawa pan is compatible with electric or gas stoves. However, the concave shape means it’s best for a gas stove.
You don’t have to season this pan before using it, but some customers did to help make it more like a non-stick tawa.
But this is not a non-stick tawa. It’s uncoated. If you prefer a nonstick pan, you might consider the Hawkins Futura Nonstick Tawa.
The good news is that this dosa tawa is metal spoon friendly. The hard-anodization process forms a hard layer of oxide that’s impervious to scratching.
The Hawkins Futura hard-anodized dosa tawa is affordable, so you don’t have to break the bank to enjoy dosas, pancakes, and more.
- Heavy-gauge base
- Stay-cool handles
- Metal-utensil safe
- Non-reactive, durable
- Doesn’t require seasoning
- Hand wash only
- Not induction-compatible
Vinod Cookware Hard-Anodized Tawa: Best Hard-Anodized Tawa
Diameter: 10.4 inches (26.5 cm)
The Vinod Hard-Anodized Tawa also features hard-anodized aluminum construction for durability and scratch resistance.
It has a diameter of 10.4 inches (26.5 cm) with a 5.25 mm thick body for fast and even heating. The concave shape and curved bottom are perfect for making dosa and rotis.
The handles are riveted to the pan. They remain cool during use, and the silicone cover is comfortable to hold while maneuvering the pan.
Due to the curved shape, this pan is not suitable for an induction or electric stove. Unless you have a gas cooktop, you’ll have to go with another pan.
After using the pan, hand wash with warm soapy water. It isn’t dishwasher-safe.
Customers were pleased with the performance of this tawa. Some did have problems with their dosa sticking, but others were able to make dosa without trouble.
Overall, this is a good-value dosa pan and worth considering if you want something other than cast iron.
- Thick aluminum body
- Resists scratching
- Lighter pan
- Only for gas stoves
- Hand wash only
Hawkins Tri-ply Stainless Steel Tava: Best Stainless Steel Tawa
Diameter: 10 inches (26 cm)
This Hawkins Tri-Ply Tava is one of only two stainless steel options on the list. It features extra-thick construction of 3.5 mm tri-ply stainless steel with an aluminum core.
The curved profile is suited for making dosas and roti. This Hawkins tava works on all types of cooktops, as well.
The stainless steel handles are comfortable to hold and won’t get hot to the touch when cooking.
Stainless steel retains heat and aluminum heats quickly, so it’s best to cook at low to medium heat with this dosa pan. Higher temps could cause dosa batter to stick to the pan.
Many buyers had problems with the batter sticking. Cooking a thin, liquid-based batter on stainless steel is tricky. It requires preheating the pan and then adding plenty of oil.
Another common issue was staining and difficulty in cleaning. The sticker decal included with the product leaves a glue residue that’s a pain to clean. On top of that, many customers experienced burned edges around the pan after the first use.
Hawkins produces other tawas that are good quality, but this one got a lot of negative reviews. Some of that could be due to a learning curve in cooking with stainless steel, but a lot of the issues were not.
If you wish to avoid a non-stick coating and don’t want cast iron, you might try this pan. Otherwise, I would look for another option.
- Tri-ply stainless steel construction
- Cool-touch handles
- Stains easily
- Sticker leaves residue
- Difficult to clean
Radhna Traditional Indian Stainless Steel Round Pav Bhaji Tawa: Best Splurge Pick
Diameter: 9.4 inches (24 cm)
The Radhna Traditional Tawa is made of stainless steel and has a diameter of 9.4 inches (24 cm). It’s 2mm to 3mm thick and features high-quality stainless steel.
The double-looped handles make it easy to hold and transfer from the stove. The shape and design make this tawa suited for making dosa.
Customers were pleased with the performance of this dosa pan. They were able to use the pan for cooking dosas, fried rice, roti, flatbread, and more.
Some buyers wished it was a little thicker, but they were happy with the fast and even heating.
This is not a non-stick dosa pan, but if you preheat the tawa and use oil, you should be able to release the dosas more easily than otherwise.
This tawa has positive reviews, but the biggest drawback is the price. The Radhna Pav Bhaji Tawa is significantly more expensive than other options.
- Two looped handles
- Fast heating
- Stainless steel, non-toxic
- Can withstand higher temps
- Good size, shape for making dosas
- Quite expensive
Dosa Pan Buying Guide
What is Dosa?
A dosa is a thin savory pancake in South Indian cuisine. Dosas are made from a fermented batter consisting of rice and ground black lentils.
Dosas have a slightly sour taste, much like sourdough bread. The texture is similar to a crepe, with a slight crispiness. Dosas are served hot, either folded in half or rolled like a wrap.
Most people eat dosas with their hands, dipping the bread into a chutney, curry, or sambar. You can also stuff a dosa with a filling of vegetables and spices.
What is a Tawa Pan?
A tawa (or tava) is a commonly used frying pan in India. It’s round and varies in diameter from 8 to 12 inches (20-30 cm).
A tawa is usually made of cast iron or aluminum. A tawa may or may not have a handle. Some tawas are flat, but others are concave or convex in shape.
A tava is used to prepare all types of flatbreads, from pita and naan to roti and dosa. If the tava has a curved profile, the convex side is used to make the flatbreads, while the concave side is used to stir-fry vegetables or prepare fish.
A tawa is a versatile kitchen tool.
What Is the Best Pan for Making Dosas?
The best pan for making dosas is a tawa (or tava). This pan has a circular shape and a wide diameter so the dosa batter can spread out and cook more quickly.
If you don’t have a dosa pan, you can also use a comal or a crepe pan, although the results might slightly differ.
Is a Granite Tawa Good for Dosa?
Before you can get a clear answer, it’s important to distinguish which type of granite tawa.
Some tawas are made of granite. These tawas heat quickly, have a naturally non-stick surface, resist rust, and are lightweight.
Granite is fragile and prone to chipping. And I don’t recommend using granite on a glass cooktop as it can crack the surface.
Other tawas, however, are called “granite” but are actually made of aluminum. The name comes from the non-stick coating, which often contains granite particles.
Sometimes the coating is not infused with granite but simply has a stone look.
These tawas perform much like any other aluminum non-stick pan. They heat quickly and are lightweight but can warp at high heat.
How to Make Dosa on a Pan
Dosa Batter Recipe
- 1/2 cup idli, parboiled, or regular rice
- 1/2 cup regular rice
- 1/4 cup urad dal (split black gram)
- 1/8 tsp fenugreek seeds
- 2 tbsp poha (flattened rice)
- 1.5 cups water for soaking rice and lentils
- 3/4 cup water for grinding, add water as needed
- 1/2 tsp rock salt
- oil for
In a bowl, add the idli and regular rice, urad dal, and fenugreek seeds. Rinse the rice, lentils, and fenugreek seeds together for a couple of times and set aside.
Put the flattened rice in a separate bowl. Rinse it once or twice in water, then add rinsed flattened rice to the bowl containing the rice, lentils, and seeds. Pour in 1.5 cups of water and mix. Cover and soak for 5-6 hours.
After the soaking is complete, drain all the water and add the soaked ingredients to a high-speed blender. Add 2/3 to 3/4 cups water and blend until you get a smooth or fine grainy consistency.
Transfer the batter to a large bowl. Add 1/2 tsp rock salt. Mix very well. Cover and allow to ferment for 8-9 hours more.
The exact time will vary, depending on temperature conditions. The batter should double or triple in volume, with tiny air pockets and a light sour aroma. Lightly stir the batter.
Heat your dosa pan. Spread 1/4 to 1/2 tsp oil all over the pan. Keep the heat on low or medium-low. If you are using a non-stick pan, don’t spread the oil.
Pour a ladle full of the batter on the pan and gently spread the batter, starting from the center and moving outwards.
When you see the batter on top has cooked well and the bottom has become crisp and golden, flip the dosa. Cook for an additional minute. Fold the dosa into thirds and serve with chutney, sambar, or potato masala.
Dosa Recipe Video
Watch Chef Vijay Kumar from New York restaurant Semma as he makes a gunpowder dosa recipe:
How to Choose a Dosa Tawa
There are a few things you should consider when choosing a tawa.
First, check the diameter of the dosa pan. Large dosa pans have a diameter of 12 inches (30 cm), whereas small pans might have a diameter as small as 8 inches (20 cm). Consider the size of your cooktop burner to make sure the tawa will fit.
Secondly, you’ll want to think about the handles. Some dosa pans include two looped handles, whereas others will feature a single long handle. Some don’t even have handles. Choose the one that makes the most sense for you.
Lastly, consider the material of the dosa pan. Dosa pans come in a variety of cookware materials, but the most common are cast iron, nonstick aluminum, and carbon steel.
Cast iron is the traditional option, and many consider it to be the best dosa pan material. It’s durable, heavy-duty, affordable, and induction-friendly. Cast iron is a popular choice among home cooks. But cast iron is heavy and requires seasoning.
Aluminum nonstick tawas are lightweight, low-maintenance, and heat quickly. However, you have to be careful not to overheat nonstick pans. They also don’t give that characteristic flavor and texture that cast iron ones do.
Carbon steel is like a blend of the two other materials. It’s lightweight, can withstand high heat, and works on an induction stovetop. But carbon steel requires seasoning and is prone to rust if you aren’t careful.
Each material has advantages and disadvantages, so it really boils down to personal preference.
Is a Cast Iron Tawa Good for Dosa?
Cast iron dosa pans are popular because they give a great flavor and texture to the dosa. They have excellent heat retention and can handle high temperatures.
When properly seasoned, a cast iron tawa can approach a non-stick cooking surface. Plus, cast iron is compatible with induction stovetops and all other types, so you can cook on practically any surface.
However, it can be difficult to lift a heavy cast-iron dosa pan. Cast iron also takes more work to maintain.
If you have trouble lifting heavy cookware or want a pan that doesn’t require seasoning, you might consider an aluminum nonstick tawa.
Can You Make Roti on a Dosa Tawa?
Yes, you can make roti (also called chapati) on a tawa pan. If you have a curved tawa, use the concave side so the roti can puff up properly.
Looking for an easy roti recipe? I like this one by Piping Pot Curry:
Best Dosa Pan: Final Verdict
What’s the best dosa tava? I recommend the Victoria Cast Iron Dosa Pan. It’s one of the best dosa pans for making dosa, crepes, pancakes, and much more. If you want durability, cost-effectiveness, and quality, I would go with the Victoria Dosa Tawa.