Dosa sticking to the pan? It's almost always the pan.

Check 1: the pan temperature

Batter poured on a pan that is too cool soaks into the surface before it sets, and then it sticks. Batter poured on a pan that is too hot sets before you can spread it, and then it tears.

An infrared thermometer takes the guessing out of this, and costs less than a bag of wasted batter.

Check 2: the seasoning

Before every dosa, rub the tawa with half an onion dipped in oil, then wipe it almost dry. That thin layer of oil is what stops the batter bonding to the iron. If the pan still sticks at the right temperature, the seasoning itself has worn off.

• Signs: grey or dull patches, rust spots, or batter that sticks in the same place every time.
• Common causes: washing with soap and a scourer, soaking the pan in water, cooking tomato or tamarind in it, or using the same tawa for chapatis, which leaves a floury film.

Re-seasoning a cast iron tawa

Twenty minutes, and it only needs doing when the pan has stopped releasing.

1. Scrub it back

   Scrub off any rust and stuck-on batter with steel wool and a little water. It is fine to go back to bare grey iron.

2. Dry it on the heat

   Put it on medium heat for 3–4 minutes until every trace of water has gone and the surface looks matt.

3. Oil, heat, wipe, repeat

   Rub 5 ml of oil (sunflower, groundnut or sesame) over the whole surface with a paper towel, then wipe off as much as you can. It should look dry, not shiny. Heat it until it smokes, then for 5 more minutes. Let it cool slightly and repeat.

   Coats · 3
   Oil per coat · 5 ml, wiped almost dry
   Each coat · heat to smoking, then 5 min more

   Ready whenThe surface is an even dark brown to black, and a drop of water beads on it. Make the first two dosas small and treat them as tests.

Check 3: the batter

If the pan passes both checks, look at the batter.

• Batter too thickIt will not spread before it sets, so you drag it and it tears. Thin it with 10 ml of water per 500 g at a time until it runs off the ladle in a steady stream.
• Batter under-fermentedDense, unfermented batter sticks more. Let it double first; see batter not fermenting.
• Batter more than 4 days oldOver-sour batter browns fast and sticks. Use it for uttapam, or mix it with fresh batter.
• Batter straight from the fridgeCold batter drops the pan temperature. Let it stand 30 minutes.
• Too much oil in the centreOil pooled on the pan stops the batter gripping as you spread it, so it slides and tears. Oil only the rim, after spreading.

Non-stick and stainless steel

Non-stick: heat it only to about 180 °C (355 °F), never empty on high. It releases easily but browns less, so expect paler dosas. Replace it once the coating is scratched.

Stainless steel: it is possible, but hard. You need a very even 200 °C and a well-oiled surface. For regular dosas, a cast iron tawa is worth the price.

Keep going

• Batter not fermentingThe seven causes, most likely first, with a test for each and a way to save the batch.
• Dosa equipmentScale, tawa, thermometer, grinder: what each recipe here assumes, and what to look for when buying.
• Rava dosaThe instant one: no soaking or fermenting, and a watery batter poured from a height to make the holes.