A flat or barely dished round griddle, usually cast iron, carbon steel or non-stick aluminium, used over direct heat for dosa, chapati, paratha, uttapam and other Indian flatbreads. In India it is called a tawa or tava. For dosa the batter is poured in the centre and spread outward in a spiral with the base of a ladle, which only works on a surface with no rim to catch the ladle; the thin pancake then releases when the edges lift.
A cast iron tawa is seasoned and kept for dosa alone, since its surface decides whether the batter spreads or tears. A slightly concave tawa suits chapati, which puffs over the flame. Western griddles and crepe pans do the same job if they are hot enough and lightly oiled.