The Physics of Crispy Dosas
What if the secret to a perfect dosa was hidden in a tiny drop of water? Anyone who has dared to make the South Indian classic, dosa, knows that it takes a rare kind of precision to make the perfect one. Right from the soaking of rice and dal, to maintaining the correct temperature for the batter to ferment, to getting the pan’s temperature perfect — this dish calls for instinct and skill at every step. Even when using store-bought batter, a perfectly crisp and evenly browned dosa is something many struggle with. Because the process is so delicate, every household has its own tried-and-tested method, passed down from great-grandmothers and grandmothers who refined their technique through sheer practice. However, for years, our elders of the Indian kitchens have trusted instinct — a sprinkle, a sizzle, and that moment you know the tawa is “just right”. Now, an IIT Madras professor has revealed that this age-old intuition is actually pure physics at play. What most people don’t realise i...
