Yes I use cast iron griddle for chapathi. Better than anything else.Quote:
Originally Posted by ShivShanth
Edited to add link: https://secure.lodgemfg.com/storefro...idProduct=3941
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Yes I use cast iron griddle for chapathi. Better than anything else.Quote:
Originally Posted by ShivShanth
Edited to add link: https://secure.lodgemfg.com/storefro...idProduct=3941
Hey,
If anyone in US is looking for a cast iron 'paniyaaram kal' , you can find it in Target... Herez the link... I saw this in some blog y'day...
http://www.target.com/gp/detail.html...sin=B000810A3S
Thank you Dev.Quote:
Originally Posted by dev
OMG thats what you call it in English??? :lol:
I have to go look for the history behind that name. Sounds like people from other parts of the world(Scandinavian/Norwegian?) are also using it.
Thank you so much for the suggestion. Thank you guys for taking time out to help others like me. Greatly appreciate it.Quote:
Originally Posted by RedPepper
I also wanted to know. Here goes. This is what I found in wikilpedia...Quote:
Originally Posted by RedPepper
Ębleskiver (Danish) or Poffertjes (Dutch) are traditional cakes, somewhat similar in texture to American pancakes. Ębleskiver are cooked in an Ębleskiver pan, a cast-iron pan with several semi-spherical indentations in the bottom of the pan, giving the cakes their round shape. They are often cooked with bits of apple (Ęble) or applesauce inside. Poffertjes are flatter, are not filled, and the pans they are made in have shallow, non-hemispherical depressions. ...
Thank you so much for letting us know about this paniyaram kal available in target. I'll be getting that one too...
Shanthi.
Ofcourse, you can. That's what North Indians use to make rotis. I think, some use wrought iron too.Quote:
Originally Posted by ShivShanth
Remember to always use a separate griddle for dosa and roti!
Ok, Thanks for the input. Did you mean one griddle for just dosa and roti or one for each. If I sound stupid please forgive me. I was wondering because with chapthi we will need more heat than dosa.Quote:
Originally Posted by kavikuil
thanks for the info dev ! someone i know was looking for this and the local indian stores had run out stock.she can try this nowQuote:
Originally Posted by dev
rain
hi kavikuil,
i have a cast iron griddle(for dosas).but with long use it has caked oil all over it's surface.u can't use detergents, right? and it's not giving way easily to the scrubber.wondering how u maintain these surfaces... u know to clean and prevent from cakingQuote:
Originally Posted by kavikuil
regards,
rain
No ShivShanth, not a stupid question at all. We need to use one griddle just for dosa and one just for rotis/chapathis.Quote:
Originally Posted by ShivShanth
Because of the different heat requirements, the griddles will season differently. If you use a dosa tava for rotis, the rotis wont come well. similarly, if you use the roti tava for dosas, the dosas will stick to the bottom.
Good question! (I've heard that when a person says 'Good question', it only means she/he doesn't have an answer :wink: )Quote:
Originally Posted by rain
I've heard time and again, not to use detergents and soaps on cast iron dosa pans because the seasoning will go away.
Check out this amazing blog in which the blogger says how to clean the dosa tava. Just use a wet paper towel to wipe the surface clean and store it away. No soap!
http://www.nandyala.org/mahanandi/ar...dosa-ponganalu
You say that your tava is caking.. which I assume the seasoning is coming off in layers. This happened once, to my mom's dosa tava, which now has about 30 yrs of usage. I remember her scraping away all the layers using the dosa turner (She had a cast/wrought iron dosa turner too and that helped!). After which, I scrubbed and scrubbed and removed all the layers. Then cleaned it using dish soap and let it dry. She applied a very thin layer of oil after it was dried and left it in the sun for sometime. After that, she put it on stove-top at low heat and put more oil and allowed the oil to smoke. After smoking point, she switched the stove of and let it cool down, right there. Then wiped the oil with a cloth. And, It was seasoned all over again.
This caking off is usually when we use dish washing stuff on the cast iron dosa tava. That's what happened to my mom's tava because the maid cleaned it!!!