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Science Behind Dosa: Making perfect dosa is not art but science. Professor Mahesh Panchaganula of IIT Madras has recently explained the physics of crispy dosa, which is actually the secret of making crunchy dosa.
A perfect dosa is one which is crisp on the outside and soft on the inside. If you are not able to make such perfect dosa at home even after a lot of efforts, then the reason behind it is the science behind it which you do not even know about.
Professor Mahesh Panchaganula of IIT Madras has revealed the secret of the science behind making dosa. He told that the secret of the crunchy outer part and soft inner part of Dosa is hidden in the 18th century German scientific theory Leidenfrost effect.
Why is a dosa crispy outside and soft inside? Because our grandmothers used physics.
When water dances on a hot tawa, IIT Madras calls it the Leidenfrost Effect- the sign that the pan is perfect and the batter won’t stick.
