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5 min
16/01/2026
A well-cared-for tawa is one of the most critical factors in making excellent rotis. Seasoning, cleaning and storing your tawa correctly will significantly improve the texture, colour and evenness of your rotis. This article provides you with some basic tips to help you avoid improper use of your tawa while still allowing for excellent results from your tawa over time.
Tawas are not simply cooking utensils, but also serve as work surfaces that respond positively when cared for properly. When seasoned properly, a tawa has natural (rather than artificial) non-stick properties. When a tawa is cleaned gently, those natural non-stick properties are preserved. The longer you maintain an excellent tawa, the easier it becomes to work with and the more you will enjoy creating rotis every day without worry or hassle.
Rotis usually don't fail because the dough is the issue; usually, the reason it fails is that the roti doesn't come into contact with the tawa properly. If you let your tawa go neglected, the consequence will be that the rotis will stick to it, develop dark patches on them, and burn spots in them. Ghee cannot fix any of these issues, and no amount of butter or ghee will help either. In the past, the Indian way to "fix" a tawa after neglecting it was to clean it vigorously, and it became reliable again to create rotis, so you must have a good understanding of how to maintain and clean your tawa properly to maintain its reliability and allow yourself to develop rotis faster and more easily.
Not all tawas have the same characteristics, making the application of the primary material the focus rather than the product itself. Cast iron tawas are very efficient at retaining heat and also develop their own natural non-stick characteristics over time; however, carbon steel tawas require similar treatment but season/season quicker than cast iron. Non-stick tawas do require gentle use and limited heating, and they do not have the longevity of cast-iron tawas. If the person cooking knows the material the tawa is made of, it can help eliminate the tendency to develop habits that will either shorten the life span of that person's tawa or adversely affect the quality and results of cooking done in that tawa.
Seasoning is the process of creating a thin (almost invisible) polymerised layer of oil to protect against rust and provide a non-stick coating. For both cast iron and carbon steel tawas, wash the tawa only once, completely dry it with a heat source, and apply a very thin layer of oil to the surface. After the oil is used, place the tawa over a heat source until the oil is smoking lightly, then allow it to cool and repeat this process a few more times. This will help seal the metal tawa and build the capacity for evenly cooked rotis to come off easily.
Cleaning the tawa properly means removing any food particles and any residue from the seasoning layer, and not the seasoning itself. When cleaning cast-iron tawas, do not soak the tawa in soapy water or use harsh abrasive cleaners, as this will strip away the protective seasoning layer. Instead, wipe the warm tawa out with a paper towel, or rinse it with warm water and gently scrub it with a soft cloth. Immediately place it back on low heat after cleaning to dry it and prevent rusting, especially if your cooking area has high humidity.
When preparing food quickly, there is a risk of burnt flour or residue remaining on your cooking surface (Tawa). Instead of scrubbing the burned part forcefully, it is better to sprinkle coarse salt on the warm surface (Tawa) and gently rub with a soft cloth or spatula. The coarse salt will act as a mild abrasive, allowing you to remove the burnt layer without damaging the seasoned surface. Once cleaned, apply a thin coat of oil and heat briefly to restore the surface (Tawa).
A common mistake when using a tawa is over-oiling, which can cause a sticky buildup rather than creating a smooth cooking surface. The tawa itself should have no greasy residue, only a light sheen from the oil. To avoid excess oil from creating sticky buildup, use a cloth or half of an onion dipped in oil to apply an almost invisible coat before cooking the rotis, ensuring they will puff and brown properly without sticking.
Heat that is too high will ruin the seasoning and cause uneven cooking of the rotis. When using the tawa, preheat it gradually and check its temperature with a few drops of water; the water should sizzle and evaporate rather than splatter or bounce back at you. Keeping the tawa at a consistent medium-high temperature will keep the surface intact while allowing the rotis to cook evenly without scorching.
Always store the tawa dry and never stack it directly on top of other pots or pans. Place a paper towel on top of the surface (Tawa) to absorb moisture and protect the seasoning. If rust develops on your tawa, simply scrub lightly to remove it, reseason it, and it will be new again.
