What is the difference between roti tawa and dosa tawa?
I'm curious, could you explain the fundamental distinction between roti tawa and dosa tawa? I understand they're both cooking utensils, but what sets them apart in terms of their intended use, material, or even cultural significance? Are there any specific recipes or cooking techniques that are uniquely suited to one over the other? I'm eager to learn more about these two essential kitchen tools and how they contribute to the culinary landscape.
Is dosa tawa different from roti tawa?
Could you please clarify for me the distinction between a dosa tawa and a roti tawa? Are they both used for cooking traditional Indian flatbreads, but each has unique properties or purposes that set them apart? I'm interested in understanding the specific differences in terms of material, shape, size, or any other factors that might make one more suitable for certain dishes over the other. Additionally, if there are any cultural or regional preferences surrounding the use of each tawa, I would appreciate hearing about those as well. Thank you for your insights.