How to season kalchatti is a simple guide that helps you use your new soapstone pots the right way. A properly seasoned kalchatti cooks food evenly and brings out amazing flavour while cooking, also the food in the pot continues to cook even after you switch off the flame.

The seasoning process takes about ten days but it makes the kalchatti last much longer and cook better. Kalchatti or makkal chatti is traditional cookware that is used for making sambar, curries, keerai kootu and everyday Indian dishes. 

About Kalchatti

Kalchatti or makkalchatti is traditional cookware made by carving soapstone. This is the main specialty of kalchatti because cooking happens slowly and evenly throughout the process. Once you switch off the flame the pot continues to cook for about 5 minutes which is a unique feature.

Kalchatti is grey in colour when you buy but after seasoning and cooking for a while it becomes black. The black colour shows that the pot is well seasoned and ready to use. It is a heavy vessel so it takes time to get heated but once heated it cooks food perfectly. 

Soapstone pots have small pores in them which is why they need proper seasoning before first use. When you season the kalchatti with castor oil, turmeric and starch water it fills these pores and makes the cooking surface smooth. 

I usually buy kalchatti from local shops and ask the shopkeeper for tips before bringing them home. I have used kalchatti for making sambar, curries and rice dishes regularly. 

Kalchatti or Makkalchatti is a pot made by carving soapstones.It is a traditional cookware used to make sambar, curries, keerai kootu ,aviyal, vatha kuzhambu,paruppu urundai kuzhambu etc.

How to Season Kalchatti Things Needed

• Castor Oil - I have used castor oil for seasoning the kalchatti. It fills the pores and creates a protective layer on cooking surface.
• Turmeric Powder - I added turmeric powder to castor oil for seasoning paste. 
• Starch Water - Rice cooked water or rice washed water is used for soaking kalchatti for five days. 
• Besan Flour - Used for washing kalchatti during seasoning and after cooking. It cleans the pot without damaging the seasoning.

Similar Recipes

• Season iron tawa
• Season claypot

How to season kalchatti for first time use Step by Step

1.Take castor oil in a plate, add turmeric powder to it.There is no measurement as such just mix and see it should be in spreadable consistency more like a runny paste.

2.First lay a old newspaper ,place the soapstone pot on it.Using your fingers take little of the mixed castor oil turmeric paste.

3.Apply on all sides.Make sure to spread even at the bottom which is important.

4.If needed add more castor oil and turmeric powder and make a paste then spread.Let it dry in sun for a day.Next day repeat the same process.Mix castor oil turmeric powder paste and apply.So the castor oil turmeric powder process should be done and dried for 5 days in total repeatedly.Keep applying without washing in between.

5.After 5 days wash it with hot water.Using a scrubber scrub it well to remove the oil.

6.Then wash it well.Soak in starch water for the next 5 days.Change the starch water daily.If starch isn't enough for the chatti to immerse fully then add rice rinsed water along with starch water.But make sure the pot is fully immersed.

7.After the last 5 days, wash with mild soap, scrub well and wash it.This is the first and last time you are going to use soap for washing as there are pores even in kalchatti you should not use soaps for washing regularly.

8.Wash well dry it completely for a day.Heat should be introduced slowly so simmer and boil water first.Switch off cool down and dry it, now your kalchatti is ready to start cooking.I first started with payasam as usual my sweet sentiment for new vessels 🙂 The chatti becomes dark in color after the seasoning process.

How to maintain kalchatti Step by Step

9.Now after cooking, switch off.After transferring the dishes, soak in water for atleast 15-20 mins.In case if you have time then heat up the chatti along with soaked water for 5mins then bring to room temperature and scrub it.I usually just soak and wash.First scrub with coconut scrapper alone and wash well.

10.Then add besan flour, scrub it well and wash it well.Dry it in sun until completely dried.Then store it.

Dry completely and then store.

Expert Tips

• Castor Oil Application - I apply castor oil and let it dry in the sun for five days. Make sure to spread it evenly at the bottom.
• Turmeric Paste - Mix castor oil with turmeric powder and apply on the pot. The turmeric adds to the protective layer being formed.
• Soaking - I soak kalchatti in starch water for the next five days after oil drying. Change the water daily and keep it fully immersed.
• Heat Introduction - I introduce heat slowly by simmering water first. Don't use high flame for first few uses.
• Washing - I soak the vessel in water for 15 to 20 minutes. Scrub with coconut scraper and besan flour then wash well.
• Drying - Always dry the kalchatti completely in the sun before storing. This keeps it in good condition for longer use.

Serving and Storage

Serve dishes made in kalchatti warm and fresh for best taste. You can store kalchatti in dry place on the kitchen shelf. Make sure it completely dry before storing to avoid any moisture.

FAQS

1.Can I use kalchatti on induction stove?

No kalchatti works only on gas stove. It will not work on induction cooktops, you need gas flame.

2.Should I use soap for washing?

No you should never use soap because it enters the small pores. Use besan flour or rice flour instead for washing.

3.Why is my kalchatti cracking?

Overheating empty pot or sudden temperature change causes cracks. Always have something cooking inside and wait for cooling before washing.

4.How do I maintain kalchatti after cooking?

I soak the kalchatti in water for 15 to 20 minutes and with coconut scrapper and besan flour then wash well. Dry completely in sun before storing.

5.How long does kalchatti last?

Kalchatti can last for many years if you take proper care. With regular use and proper seasoning, a good kalchatti will stay with you for a lifetime.

If you have any more questions about this How to season soap stone do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this How to season soap stone? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

How to season kalchatti, Soap stone seasoning

How to season kalchatti is a simple guide that helps you use your new soapstone pots the right way. A properly seasoned kalchatti cooks food evenly and brings out amazing flavour while cooking, also the food in the pot continues to cook even after you switch off the flame.

Seasong Time 10 days days

Calories

Author Sharmilee J

Ingredients

• Castor Oil
• Turmeric Powder
• Starch Water
• Besan Flour

Instructions

How to season kalchatti for first time use Step by Step

• Take castor oil in a plate, add turmeric powder to it.There is no measurement as such just mix and see it should be in spreadable consistency more like a runny paste.
• First lay a old newspaper ,place the soapstone pot on it.Using your fingers take little of the mixed castor oil turmeric paste.
• Apply on all sides.Make sure to spread even at the bottom which is important.
• If needed add more castor oil and turmeric powder and make a paste then spread.Let it dry in sun for a day.Next day repeat the same process.Mix castor oil turmeric powder paste and apply.So the castor oil turmeric powder process should be done and dried for 5 days in total repeatedly.Keep applying without washing in between.
• After 5 days wash it with hot water.Using a scrubber scrub it well to remove the oil.
• Then wash it well.Soak in starch water for the next 5 days.Change the starch water daily.If starch isn't enough for the chatti to immerse fully then add rice rinsed water along with starch water.But make sure the pot is fully immersed.
• After the last 5 days, wash with mild soap, scrub well and wash it.This is the first and last time you are going to use soap for washing as there are pores even in kalchatti you should not use soaps for washing regularly.
• Wash well dry it completely for a day.Heat should be introduced slowly so simmer and boil water first.Switch off cool down and dry it, now your kalchatti is ready to start cooking.I first started with payasam as usual my sweet sentiment for new vessels 🙂 The chatti becomes dark in color after the seasoning process.

How to maintain kalchatti Step by Step

• Now after cooking, switch off.After transferring the dishes, soak in water for atleast 15-20 mins.In case if you have time then heat up the chatti along with soaked water for 5mins then bring to room temperature and scrub it.I usually just soak and wash.First scrub with coconut scrapper alone and wash well.
• Then add besan flour, scrub it well and wash it well.Dry it in sun until completely dried.Then store it.
• Dry completely and then store.

Notes

• Castor Oil Application - I apply castor oil and let it dry in the sun for five days. Make sure to spread it evenly at the bottom.
• Turmeric Paste - Mix castor oil with turmeric powder and apply on the pot. The turmeric adds to the protective layer being formed.
• Soaking - I soak kalchatti in starch water for the next five days after oil drying. Change the water daily and keep it fully immersed.
• Heat Introduction - I introduce heat slowly by simmering water first. Don't use high flame for first few uses.
• Washing - I soak the vessel in water for 15 to 20 minutes. Scrub with coconut scraper and besan flour then wash well.
• Drying - Always dry the kalchatti completely in the sun before storing. This keeps it in good condition for longer use.

The post How to season kalchatti, Soap stone seasoning appeared first on Sharmis Passions.

How to Season Iron Dosa Tawa is a simple guide that helps to use new iron tawa the first time. A properly seasoned tawa gives crisp dosas, prevents the batter from sticking and also protects the surface from rusting. With regular cooking the surface slowly becomes naturally nonstick, and the dosas get better in taste and texture.

Iron dosa tawas have been used in many homes for years because they last long and cook evenly. Both cast iron and regular iron tawas work well when seasoned properly. A well maintained tawa can be used for many years without any problem.

About Iron Dosa Tawa

Iron dosa tawa is one of the most commonly used traditional cookware for making dosa, chapathi and many other everyday dishes. Cast iron and regular iron both work well, but they need proper seasoning before first use. This helps the surface become smooth and makes cooking much easier after few uses.

Seasoning is simply building a thin layer of oil over the iron surface. This layer protects the tawa from rust and also helps the batter spread easily without sticking. Many people even find that an old iron tawa works better than a new one.  

There are many ways to season an iron tawa, but this method is simple and works well for both new and old tawas. The same process can also be used for iron kadai, frying pan or any other unseasoned iron cookware. Once the seasoning is done well, maintaining the tawa becomes much easier with a little regular care.

I use my tawa for making dosas, chapatis, roasting vegetables, making dosa pizza. My family can taste the difference when something is made on iron versus other cookware. 

Cast iron dosa tawa which is 5 yrs old and I use it on a daily basis.I bought it from a local whole sale shop and it costed 300 Rs.

How to Season Iron Dosa Tawa - Things needed

• Oil - Used for seasoning the tawa and forming a protective layer on the surface. You can use coconut oil or any cooking oil you have at home.
• Salt - Salt helps remove any dirt from the surface and works well along with oil while seasoning. Regular table salt is enough for this.
• Starch Water - Starch water from cooked rice helps during the seasoning process. You can also use rice washed water if starch water is not available.
• Mustard Seeds - Used during the final seasoning step. It gives a light tempering and helps spread the oil across the tawa.
• Urad Dal - Urad dal is added along with mustard seeds for the tempering. It also helps while seasoning the cooking surface.
• Onion - Onion is used for the final seasoning step. It helps condition the tawa and also improves the cooking surface after frying.
• Dish Soap - Used only for the first wash to remove factory coating and dust from the new tawa. It should not be used for regular cleaning after seasoning.
• Metal Scrubber - Used for scrubbing the new tawa well before seasoning. It helps remove dirt and loose particles from the surface.
• Clean Cloth - A clean cloth is used for wiping the tawa dry after washing. It is also useful for applying a thin layer of oil before storing.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Chapati pizza
• Dosa Pizza
• Paneer Pizza

Chapathi Tawa I use regularly which is also almost 4 yrs old.I bought it from a local whole sale shop and it costed 100 Rs. I find online and even shops expensive so look out for local whole sale shops where it is damn cheap and no compromise in quality also.

From the days I started cooking I had no craze in buying nonstick pans even before I knew about its health hazards  as I didn't like the taste and texture of dosas / chapathis cooked in nonstick. The few ones I had were gifts / free items that came with my induction. But I am crazy about collecting traditional cookwares these days so more seasoning posts coming up soon.

Trust me, a well seasoned iron tawa works better than nonstick and the crispy texture it gives is worth all the effort we put in. I was searching for a flat dosa tawa and happy to find it in a local shop here in Coimbatore years back.

There are many different ways to season iron tawa. The tips and tricks I have given here can be used for any unseasoned iron utensils either kadai or pan or tawa.You can use these steps to re-season an old iron tawa too.

I have given both how to season iron dosa tawa for first time use and how to maintain it regularly.

You might have seen these pics of my dosa and chapathi tawa in my earlier posts too.

How to season Iron Tawa Step by Step

1.First rinse the new dosa tawa with dishwasher soap or liquid and a metal scrubber. Scrub it well and wash it. Dry it completely.

2.Now add 2 teaspoon of oil and 2 teaspoon salt to the tawa. Adjust the quantity of oil and salt according to the size of the tawa.

3.Spread it with well so that the oil salt mixture is evenly spread over the entire dosa tawa completely. Leave it aside for 1 day.

4.Next day scrub again to remove any rust or dirt. Now we need starch water(rice cooked water) or you can used rice washed water too.

5.Soak in starch water or rice washed water.If you don't have enough mix starch water with water and add.Soak it for 2 days.Change the starch water the next day and then leave aside.Wash it again.Now heat it up. Add 2 teaspoon of oil.

6.Add ½ teaspoon of mustard seeds, ¼ teaspoon of urad dal and let it splutter.

7.Using a spatula spread the tempering all over the dosa tawa. Now add 1 -2 tablespoon chopped onion and fry until golden. Spread and saute to cover the entire dosa tawa.

8.Remove it and wipe off with a clean tissue or a cloth.Now your dosa tawa is ready to use. The first 2 dosas may slightly stick at the edges but after making 3-4 dosas it will work perfectly. These steps are needed only for new dosa tawa and can be used for re-seasoning tawas which you haven't used for a long time too.

How to maintain Iron Dosa Tawa

1.Sometimes we might overheat the dosa tawa which makes dosas stick or any other reasons which may cause the dosas to stick.In that case either do this step 1 or step 2 to avoid dosa sticking.Heat the dosa tawa keep in low flame, add oil and salt spread using a ladle, keep spreading and cooking for 2 minutes. Switch off, wipe it with a cloth then start using.

2.This is the recent method amma read in a book and it works like a charm.Heat dosa tawa in low flame, roughly tear 2 small red chillies and put it on the tawa, spread to cover the entire dosa tawa and saute for 2 minutes. Switch off, wipe it with a cloth then start using. Alternatively you can use half onion prick with a fork and use it on the pan to wipe it off.

See my paratha puffing up!

Expert Tips

• Heat Level - Always cook dosas on low medium flame. If the tawa gets too hot, sprinkle little water, wipe it and then start making dosas.
• Before Making Dosa - Rinse the tawa once with water if oil was applied before storing. Wipe it dry well before heating.
• Avoid Moisture - After washing, never leave the tawa wet for a long time. Dry it well before storing to avoid rust.
• Cooking Eggs - If the tawa is used for eggs or non vegetarian dishes, wash it with soap before using it again for dosas.
• Re-seasoning - If the tawa has not been used for many weeks, season it again before making dosas. It helps bring back the smooth cooking surface.
• Storage - Keep the tawa in a dry place without stacking wet vessels on top. This helps the seasoning stay good for longer.

FAQS

1.Can I use my new tawa immediately?

Yes you can but seasoning gets stronger with use. First few dosas might stick but this is normal. 

2.How long does seasoning take?

Initial process takes about three days with soaking. Real seasoning happens with regular use over first few weeks. More you use it, better it gets.

3.Do cast iron and regular iron season differently?

Seasoning process is the same for both. Cast iron is heavier so takes slightly longer to heat but steps are identical.

4.My dosas are sticking, what do I do?

The tawa should not be too hot. If not, use red chilli refresh method or onion method. These work quickly and tawa is back to normal.

5.Can I wash with soap everyday?

If used for non-veg sometimes, you can use soap occasionally but for regular dosa making, just water is enough. Just rinse with water and wipe dry. 

If you have any more questions about this How to season Iron Tawa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this How to season Iron Tawa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

How to season new iron dosa tawa, Tips to maintain iron tawa

How to Season Iron Dosa Tawa is a simple guide that helps to use new iron tawa the first time. A properly seasoned tawa gives crisp dosas, prevents the batter from sticking and also protects the surface from rusting. With regular cooking the surface slowly becomes naturally nonstick, and the dosas get better in taste and texture.

Calories

Author Sharmilee J

Ingredients

• Oil
• Salt
• Starch Water
• Mustard Seeds
• Urad dal
• Onion
• Dish Soap
• Metal Scrubber
• Clean Cloth

Instructions

How to season Iron Tawa Step by Step

• First rinse the new dosa tawa with dishwasher soap or liquid and a metal scrubber. Scrub it well and wash it. Dry it completely.
• Now add 2 teaspoon of oil and 2 teaspoon salt to the tawa. Adjust the quantity of oil and salt according to the size of the tawa.
• Spread it with well so that the oil salt mixture is evenly spread over the entire dosa tawa completely. Leave it aside for 1 day.
• Next day scrub again to remove any rust or dirt. Now we need starch water(rice cooked water) or you can used rice washed water too.
• Soak in starch water or rice washed water.If you don't have enough mix starch water with water and add.Soak it for 2 days.Change the starch water the next day and then leave aside.Wash it again.Now heat it up. Add 2 teaspoon of oil.
• Add ½ teaspoon of mustard seeds, ¼ teaspoon of urad dal and let it splutter.
• Using a spatula spread the tempering all over the dosa tawa. Now add 1 -2 tablespoon chopped onion and fry until golden. Spread and saute to cover the entire dosa tawa.
• Remove it and wipe off with a clean tissue or a cloth.Now your dosa tawa is ready to use. The first 2 dosas may slightly stick at the edges but after making 3-4 dosas it will work perfectly. These steps are needed only for new dosa tawa and can be used for re-seasoning tawas which you haven't used for a long time too.

How to maintain Iron Dosa Tawa

• Sometimes we might overheat the dosa tawa which makes dosas stick or any other reasons which may cause the dosas to stick.In that case either do this step 1 or step 2 to avoid dosa sticking.Heat the dosa tawa keep in low flame, add oil and salt spread using a ladle, keep spreading and cooking for 2 minutes. Switch off, wipe it with a cloth then start using.
• This is the recent method amma read in a book and it works like a charm.Heat dosa tawa in low flame, roughly tear 2 small red chillies and put it on the tawa, spread to cover the entire dosa tawa and saute for 2 minutes. Switch off, wipe it with a cloth then start using. Alternatively you can use half onion prick with a fork and use it on the pan to wipe it off.

Notes

Heat Level - Always cook dosas on low medium flame. If the tawa gets too hot, sprinkle little water, wipe it and then start making dosas.
Before Making Dosa - Rinse the tawa once with water if oil was applied before storing. Wipe it dry well before heating.
Avoid Moisture - After washing, never leave the tawa wet for a long time. Dry it well before storing to avoid rust.
Cooking Eggs - If the tawa is used for eggs or non vegetarian dishes, wash it with soap before using it again for dosas.
Re-seasoning - If the tawa has not been used for many weeks, season it again before making dosas. It helps bring back the smooth cooking surface.
Storage - Keep the tawa in a dry place without stacking wet vessels on top. This helps the seasoning stay good for longer.

The post How to season new iron dosa tawa, Tips to maintain iron tawa appeared first on Sharmis Passions.