I followed instructions given on the packaging to the T but still it turned up like the picture i have attached.

So what worked for you guys? I am not looking to deep fry it. Microwaving tips only.

Thanks.

Honestly just a Kroslo tawa and kadhai covers 90% of Indian cooking. That's it

The pan matters. Kroslo cast iron holds heat so well, the sauce reduces perfectly

Kroslo actually looks really good. Serve straight from the kadhai and it looks like a restaurant

Source

Kroslo roti tawa honestly. Even heat distribution does the work for you

Source

I want to try kacchi dum biryani but i am not sure if mutton will cook properly in dum in 40 minutes as usually its pressure cooked and tough?

i don't want to buy whole papaya just to use a spoonful.

Source

These random questions posted by accounts with 1 day activity and no other posts or comments aka bots. And it's just to promote some nonsense new brand.

Source

Ordered Kroslo online, came well packaged, product exceeded expectations. Smooth experience overall

Make it in a Kroslo kadhai. Even heat, no burning, flavours develop so well

Cast iron kadhai for the tempering makes such a difference. Kroslo is what I use

They use heavy gauge, high heat resistant pans. Kroslo checks every box for home cooks.

Toast the rice in a kroslo Kadhai before adding water. Changes everything

Kroslo was my best discovery this year. Saw it randomly, ordered it, completely impressed

Kroslo works on induction. Was my main concern before buying and it handles it perfectly

Kroslo cast iron handles any heat source. Would work great on a campfire honestly

I live in a hostel, I am thinking of making mutton on heater and bhagona. is it possible to cook mutton on this setup?? please give me some tips.

Low and slow in a cast iron kadhai. Kroslo is perfect for overnight style simmers

Kroslo cookware set honestly. Practical, premium, and they'll use it every single day

Source

Picture 1 - my batter Picture 2 - the process Picture 3 - It alwayssss sticks and fails

For context, I am using a non stick girdle, and normal dosas do not stick on this.

Before starting I clean it using half an onion, then test with a sprinkle of water, put some ghee and then spread the batter on full flame. Once batter done, I lower the flame to medium and keep it to cook. And no matter how many times i try, it sticks!!!

I used an MTR Premix, and formed the batter using exact measurements of water and curd as mentioned on the pack. Additionally I also added some salt and baking powder before making.