After burning my fingers on making the elusive Dosa as mentioned in the earlier post, I should say I travelled quite far. Sufficient "post-mortem" done on the dead dosas, after gathering the nuances of Dosa-Making from my Mom, revealed that a lot of things can go wrong even in making as simple a thing as a Dosa. It seems the Pan should be sufficiently hot, the batter should not be too thin or too thick etc etc. My roommate proved he had a lucky hand when he produced a Good Dosa in the midst of my string of Bad Dosas. This clearly proved that Dosas after all are bound to certain laws and would come out well no matter who makes them :P
Charle’s Law for Dosas:-
Ceteris paribus, the quality of a given mass of an ideal Dosa improves or deproves by the same factor as the temperature (in Kelvin) of the “Frying Pan” increases or decreases over the optimum.
After mastering this mantra, there was simply no looking back. I just kept flipping one Good Dosa after another.
DISCLAIMER – One can only aspire to make “Good Dosas” by following the Techniques mentioned here. Perfect Dosas are made only in Heaven and Home.
Coming up Next ….Ummmmmmmmmm…. Upma !!
Charle’s Law for Dosas:-
Ceteris paribus, the quality of a given mass of an ideal Dosa improves or deproves by the same factor as the temperature (in Kelvin) of the “Frying Pan” increases or decreases over the optimum.
After mastering this mantra, there was simply no looking back. I just kept flipping one Good Dosa after another.
DISCLAIMER – One can only aspire to make “Good Dosas” by following the Techniques mentioned here. Perfect Dosas are made only in Heaven and Home.
Coming up Next ….Ummmmmmmmmm…. Upma !!
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