The Dosa Tava is designed with just the right curvature and thickness to give you the best cooking results when making dosa (rice and gram pancakes). The flange, which firmly attaches the handle with strong stainless steel rivets, is uniquely designed to not interfere with the cooking surface and to hence maximise the cooking area, allowing you to make a very large dosa, or several uttapam or cutlets at one time. The 4.88 mm extra thick heavy gauge metal ensures fast and even heat conduction and retains heat well. The cooking surface is made of PFOA-free with a unique patented process by which high quality nonstick coating (made in Germany) is locked firmly into the tough Hard Anodised surface underneath. Therefore, the nonstick, if used properly, would last longer than the ordinary nonstick. The Dosa Tava Instruction Manual has 11 tested recipes for the Dosa Tava, including four varieties of dosa, uttapam, cutlets and rolls. The Dosa Tava is suitable for domestic gas, induction and radiant electric cooktops.
The Dosa Tava is designed with just the right curvature and thickness to give you the best cooking results when making dosa (rice and gram pancakes). The flange, which firmly attaches the handle with strong stainless steel rivets, is uniquely designed to not interfere with the cooking surface and to hence maximise the cooking area, allowing you to make a very large dosa, or several uttapam or cutlets at one time. The 4.88 mm extra thick heavy gauge metal ensures fast and even heat conduction and retains heat well. The cooking surface is made of PFOA-free with a unique patented process by which high quality nonstick coating (made in Germany) is locked firmly into the tough Hard Anodised surface underneath. Therefore, the nonstick, if used properly, would last longer than the ordinary nonstick. The Dosa Tava Instruction Manual has 11 tested recipes for the Dosa Tava, including four varieties of dosa, uttapam, cutlets and rolls. The Dosa Tava is suitable for domestic gas, induction and radiant electric cooktops.
