The thinner you spread it, the crispier the dosas will be. In Summary What Is Dosa? Flip it over and let other side cook as well. Soaking the lentils, rice, making the batter, fermenting the batter requires time, planning and a few prep work. What should dosa batter (when fermented) smell like? To make the batter, first the lentils and rice are soaked in water for 4 to five hours. What should dosa batter (when fermented) smell like? - Dive into anything It will be well fermented the next morning. And Idli is a wonderfully spongy, soft, and fragrant rice cake that magically enhances the flavor of any curry its dipped in. Within the video, Ive proven making the dosa with idli rice solely. Makes a 7 by 4.5 inch small loaf Prep Time 15 mins Cook Time 30 mins Resting time 2 hrs 20 mins Total Time 45 mins Course: Bread Cuisine: American, Indian Fusion, Vegan Keyword: quick sourdough, vegan bread recipe Servings: 8 servings Calories: 98kcal (Add enough water to fully cover rice and lentils.). The ratio of rice to urad dal and the techniques for making these delicious creations varies from household to household, and from region to region. Cook over medium-high heat until the bottom is lightly brown. Do not add all the rice or lentils at the same time. I havent restarted my sourdough starter since I killed it, I may have to give dosa a try when Im craving that sour flavor. Ask ten different Paattis how they make idli and dosa, and youll get 10 different answers. . That is awesome Monica. Then soak the dal, idli rice, fenugreek seeds, and salt in a bowl with enough water to completely submerge them. With certain variations, you can make paniyaram, uttapam, dhokla, handvo, vadas etc. In response to me, each the a moist grinder and a blender or mixer-grinder work properly. I make stuffed playa buns, the next time Im going to follow your dosa bread recipe and make them with a chutney layer in the stuffing. You want it to be slightly thinner than pancake batter. The batter will look fluffy. They are made on the carts of street vendors, in the finest South Indian restaurants, and in Amas (Moms) or Paattis (Grandmas) kitchens. :) its such a fun crusty bread:). Yes, but in traditional south Indian homes, they are made separately with a higher dal ratio in idli batter. The same batter is also used to make a crepe called dosa which is often filled with spicy potato filling among many other things. Fenugreek has special prebiotic fibers which encourage robust fermentation. do let me know when you do try it! If the pan shouldnt be seasoned, the dosa will stick on it. After 8 hours, the. Using iodized salt or salts with anti-caking agents, can result in a poorly fermented batter. Idlis and dosas can be made from the same batter, but will only be successful during different stages of its fermentation life. A mixie or mixer-grinder is nice for small to medium portions of batter. If the mixer will get heated up, then cease and anticipate some minutes. In the jar of a standard blender or the bowl of a wet grinder, add drained rice, along with 1/4 cup (60ml) reserved dal-soaking water. How To Ferment Dosa Batter - Know How Community This creates the perfect stage for fermentation over the next 10 hours. Typically I add each salt and sugar collectively. For fermenting all my idli and dosa batter in the course of the cooler seasons, Ive been utilizing the Prompt Pot. In another bowl, add urad dal and fenugreek seeds; add enough water to cover urad dal. Dont select the conventional mode as it would cook dinner your batter very slowly and also you dont need that. Shipping and taxes calculated at checkout. Make the remaining batches of dosa this manner. No! This batter is then allowed to ferment overnight or for 8 to 9 hours. Table of contents How to make perfect Idli Dosa Batter? Iodine in the salt can also kill the wild yeast. Temperature should be Medium. Ive used each moist grinder in addition to mixer-grinder. Do not take too much water to grind as it makes batter very thin. Well, Ive got some good news for you. Cowl with a lid and soak every thing for 4 to five hours. Warmth a forged iron pan. Watch this video- batter ready in 2 hours, no need to ferment . Add required batter for making dosa into a bowl and add tsp salt, combine well. Each a majority of these urad dal have an off-white coloration. Richa! Plain dosa can be known as as Sada dosa. Add in the potato masala for a masala dosa. Drain dal and reserve its water. i have never made sour dough bread yet. Rinse it a few times in water after which add rinsed flattened rice to the bowl containing the rinsed rice+lentils+methi seeds. Crispy dosas and the dosa batter fermented in the Instant Pot. If doubling or tripling this dosa recipe, then soak urad dal + methi seeds in a separate bowl. You also needs to get the standard faint bitter fermented aroma fromthe batter. The addition of some extra substances like flattened rice (parched rice or poha), several types of lentils additionally adjustments the feel. From fine dining restaurants to quaint little cafes, from family dinners to streets stalls, chicken 65 seems to be the ruling appetizer and side dish in South India. Ive recently started working with Sourdoughs International and Im learning the difference between using authentic wild yeast and commercial yeast (bakers yeast) the taste and appearance is so different it is absolutely amazing! So we are able to sum up that there are a lot of forms of dosa that may be made with textures starting from crisp to mushy to fluffy to mild. What a neat idea this dosa bread is. Try something new and whip up this favorite Indian steamed cake. Adjust salt into the batter as per taste, mix well and the batter is ready to be used to make dosa. The dish is finished off with a sprinkle of cinnamon sugar, chopped pistachios, and even more strawberries for a flavorful, Read More Chocolate Strawberry Idli Recipe: A Dreamy and Decadent DessertContinue, Ramadan is a month of blessings and fasting for Muslims around the world, but apart from fasting, it is also a month of delicious snacks and food and feasts that the Muslim community shares with each other. Cowl with a lid and soak every thing for five to six hours. Today, I will show you how to make soft idli and crispy dosa from a simple idli dosa batter recipe. The rice used to make dosa batter might be brief or medium-grained white rice or parboiled idli rice. So the pro-tip is to always use non-iodized unadulterated salt for the process. This is when available sugars are still present and the yeast is rapidly turning them in to carbon dioxide. In a bowl, mix the dosa batter, greek yogurt, salt and rock salt well. You have to keep this batter in a warm place for whole night. Adam Elabd includes more than 80 recipes covering fruits and vegetables, meats and dairy, breads and grains, and even beverages like kombucha. The goal is to get a wet fluffy batter that pours from a ladle, but is not runny. If the pan is properly seasoned you dont have to unfold oil. Instant Pot Fermented Dosa Batter- Easy Dosa Batter Recipe Transfer rice to a blender and blend into a thin batter, adding soaking water from lentils as necessary. Chemistry of Dosa - Amrita Vishwa Vidyapeetham For thousands of years, cultures around the world have practiced fermenting as a way to preserve food, and its health benefits now are at your fingertips. As an alternative of including common rice, you too can make the dosa with a complete of 1 cup idli rice as Ive proven within the video. Stir in the fenugreek. You can either serve it like this or flip the dosa over to lightly toast the other side. Hold the batter bowl in a heat place e.g close to a heater or in a heat place in your kitchen. Pour rice batter into a medium bowl. On this recipe, Ive used a mixture of idli rice and common rice. Healthy Quinoa Dosa Recipe (No Rice or Poha) - Indian cooking made easy For those who refrigerate than the batter will get too yeasty. Whereas in winters, I double the proportions. A secret ingredient which will help you ferment your idli dosa Uttapam batter faster and in cold environment easily! You want to make idli when it is maximally airy from robust fermentation and the lactic acid bacteria have begun to add some complex flavors to the batter. The bottom will depart the pan and the sides separate when it will get cooked. Add in the potato masala for a masala dosa. Use a wet grinder to grind urad dal and chawal, add sufficient water to grind. Dont unfold oil in case you are utilizing a non stick pan, as you receivedt have the ability to unfold the batter. Now your batter is ready. I tried it once, but didnt know what to do with all the extra starter every week. My go-to Idli Dosa Batter - Vegetarian Food Blog, Fresh Vegetarian I've added 1 cup water to grind urad dal and 2 cups water to grind rice. If the fermented batter is too thick, add a little water. , Thanks! Vegan Recipe. Perfect Idli Dosa Batter - Daily Delight with Easy and Healthy Meals I made batter in a blender for years with good results before finally getting a wet grinder. Cover the mixture with a lid, and if the weather is hot enough, leave it on the counter to ferment. However for those who improve the proportions, then do grind the lentils and rice individually. One other level to be thought of is using a seasoned tawa or pan. However, now that the question of ratio is obligatory to discuss, Ill tell you what works for me. Dosa Batter: Karnataka-Style Recipe For A Flawless Dosa It must be kept somewhere warm like in an oven with the light on, on top of a refrigerator, or in an instant pot with the yogurt button pushed. Check out this guide for the tempting pineapple tepache drink, including troubleshooting tips and signs that its ready to drink. Fold and serve sada dosa scorching. indian cuisine - How to ferment dosa batter? - Seasoned Advice Once the batter reaches its second stage, store it in the refrigerator. Sealing ring is not required, you can remove that. ago How hot did you preheat the oven and did you let it cool at all? Ladle 1/4 cup of batter into the hot pan. Step2:After soaking, keep 1 cup water and drain the rest. Correct Soaking Filtered Water Correct Batter Consistency Fermentation Starter Will Dosa Batter Ferment Without Salt? Grinding the dosa batter. we are participant in Amazon services LLC Associates program. Cover the container with a tea towel and leave it somewhere warm to ferment for at least 12 hours or up to 48 hours. 102 Share 46K views 5 years ago How to ferment Dosa Batter in the Instant Pot. Ladle the same batter on a greased flat tawa, greased cast iron pan, or non-stick pan. is it safe to eat over fermented dosa batter? - Tasty Food Neer Dosa | Neer Dose (Delicate Rice Crepes). (do not turn on your oven). To the identical bowl, add cup urad dal and teaspoon fenugreek seeds (methi). Sourdough has some great benefits. I normally place the bowl of dosa batter on a small trivet contained in the metal insert. Dosa is mainly a wholesome crepe produced from floor rice and lentil batter which has been fermented. On the other hand, electrical blenders can heat up quickly. Let us make some fluffy idlis and crispy dosas with this homemade idli dosa batter. Skip including salt to the batter as salt retards the fermentation course of. Let me show you how. The bread looks delicious and your pictures are beautiful! Grind rice individually. Combine with blended rice in jar. It took a lot of experimentation, but finally I have the best dosa []. Drizzle more oil if needed. I featured your recipe on my blog today! How to ferment Idli batter in Winter in Cold Countries The batter doesnt turn out to be scorching or heat. Seattle has been getting all warm, springy and flowery lately.. wish it stayed this way for more months:) Our weekend ended up on beaches and parks, some shopping and some gardening! Hold the leftover batter within the fridge for 1 to 2 days or you may freeze it for per week. In winters, the time of fermentation can go as much as 14 to 24 hours. Then take away the batter in a big bowl. Some variations additionally embody including each 2 tablespoons of chana dal and a pair of tablespoons of tur dal (pigeon pea lentils). Grind the rice & urad dal separately in a blender or grinder. Cook dinner until the bottom is properly golden and crisp. Its best to serve these crispy dosa scorching. When the pan turns into scorching, unfold to teaspoon oil everywhere in the pan with a spoon or with a thick paper towel dipped in oil. While grinding add just enough water to make it into a very very smooth batter. Adjust salt into the batter as per taste, mix well and the batter is . August 2, 2022 by admin. With a large spoon, add 1/4 cup batter to the cooking surface and quickly spread it in a circular motion, evening out any thick spots as you go. A clean consistency of batter can be tremendous. With only a handful of substances study to make the traditional Dosa recipe from scratch with my straightforward video and step-by-step pictures. I have ground them both separately and together and have found no meaningful difference in end result. Aside from the rice, I additionally add some flattened rice (poha) for softness and fenugreek seeds (to assist in fermentation). 1-Easy Dosa Batter made with Urad dal \u0026 Rice, ground in the blender. With a large spoon, add 1/4 cup batter to the cooking surface . When the mixer cools down, grind once more. If it is, it won't take much time to ferment the batter (5-6 hours). Let dough sit in a warm place, covered with a towel, for 1.5 hours or until doubled. Keep updated with new recipes and concepts. dosa batter in bread. The colour additionally varies from being an opaque white to pale golden or reddish or golden. Hi, I'm Richa! Now add salt according to taste, you can add little more water if you think it is very thick and stir very well. Fantastic I love sourdough bread and I love baking bread but I cant quite get myself into doing a starter but dosa is less scary. 3-Default time is 8 hours.4- After 8 hours, turned off the IP and kept the batter in the instant pot overnight. Dosa are mainly crispy or mushy crepes made with floor and fermented lentil and rice batter. Hello! Many readers ask me whats parboiled rice and idli rice. Grease an idli mold and spoon in the fermented batter, till about th full. Almond Milk Ice Creams Review. The urad dal batter actually turns into fluffy and lightweight like whipped cream in a moist stone grinder. Add salt and mix batter to fully incorporate rice and lentils. Using chlorinated water (kills the wild yeast). The only thing that matters is the end result. It takes the classic idli batter and adds a burst of flavor with fresh, juicy strawberries and decadent chocolate. Anywhere that has a warm place, a little water, and some rice and urad dal can ferment this life giving and inspiring creations! Pour the batter and spread it into outward circles. Otherwise, put it in the oven to ferment with the oven light on or use the yogurt setting of an Instant Pot to ferment your batter for at least 10 hours, or better overnight. In the morning, the whole sponge is used in the bread. Typically I add each salt and sugar collectively. Vitamix can be an awesome blender to whip up a dosa batter in minutes. Start with a ratio of 1 cup rice to 1/2 cup urad dal (black lentils). So roll up your sleeves and wipe down your counters! Traditionally, stone wet grinders were used to grind the mixture, as they incorporate more air, heat up less, and make the batter fluffier. Once you see the batter on the highest has cooked properly and the underside has turn out to be crisp and golden, then sprinkle to teaspoon oil on the sides and heart. Your bread looks amazing! Any tips on how to ferment dosa batter? : Cooking Today, I will show you how to make soft idli and crispy dosa from a simple idli dosa batter recipe. I use a. Sprinkle with a small amount of water and wipe it clean. I totally recommend that you check it out at http://www.sourdo.com, EnJoY!! The opposite English names of urad dal are Black Matpe Bean, Mungo Bean and Vigna Mungo (botanical identify). Fermenting Idli Dosa Batter In Cold Climate - Cook With Renu Hubbs loved the fresh bread smell and took a big bite! . Start your journey into the world of distilled spirits with this beginner friendly wash perfect for liqueurs or high proof spirits. Cook for 1 minute. Now evenly stir the batter, earlier than you start to make dosa. So, if you are using four cups of rice to make the batter, you need one cup urad dal. Add the yogurt and a sprinkle of yeast to the mixture and stir in well. Dosa is a crepe, the batter is made out of rice and urad dal or black lentil. Blend until completely smooth, adding more soaking water if needed to get a completely smooth texture. (The lentil batter should have a thick but pourable consistency. Ground rice & urad dal batter can be kept in the Instant pot in yogurt setting for 8 to 10 hours. If you are steaming your idlis in a pressure cooker or Instant Pot, make sure to keep the steam vent open. In the Instant Pot, choose yogurt, normal temperature setting- default time 8 hours. Warm the water and add raw sugar and yeast to it, Mix and let sit for 10 minutes or until frothy. Drizzle with a little oil. That is how we choose them at house. Dosa are best eaten immediately, but the batter can be made up to a week ahead and kept in the refrigerator until ready for use. Scoop the rice batter into the bowl with the dal. To know if the dosa batter is over fermented, just taste a small part, it turns out sour. You can use a bit more filtered water to get any remaining ground rice and dal from the bottom of the blender. Here's how to ferment dosa batter in just 1 hour: 1. During this stage, the lactic acid producing bacteria have also started to sour the batter very slightly. If you try making dosa during the first stage and idli during the second stage, youll end up with fluffy soft dosa and flat rubbery idli. More Details. Thanks for visiting my website. These are my go-to comfort foods. 12. This bread looks perfectly rose with a nice crust. Jump to Recipe Learn the easy recipe to make Idli Dosa Batter, along with tips and tricks to grind using a blender and ferment to perfection. The time to ferment will rely upon the the local weather, season, temperature and altitude of the place you might be dwelling in. I have always wanted to try making a sour dough bread. It can take a bit of practice to make nicely formed dosas. However, since we can not just say a little of this and a little of that, I have carefully developed this recipe based on prevailing wisdom and lots of trial and error. Also called methi seeds. . After 10 hours, you will have beautifully fermented dosa batter and you can make crispy dosas. Including to teaspoon of immediate yeast (dissolved in 2 to three teaspoons water) 30 to 45 minutes earlier than you make the dosa additionally helps. You can see bubble within it. To make perfect idlis and dosas, you need small grained fat idly rice, which is already parboiled and readily available in Indian stores. Add teaspoon of edible rock salt. For those who make roti on a tawa and use the identical tawa, then theres a chance that the dosa will stick. Serve immediately with the toppings and accompaniments of your choice. I made this bread for Thom and he absolutely loved it. For this recipe, you will need: 1 cup urad dal (black gram), 1 cup rice, 2 tablespoons chana dal (Bengal gram), 2 tablespoons toor dal (arhar or pigeon pea), 1 teaspoon fenugreek seeds, water as needed, and salt. To cook, heat a cast iron pan or griddle over medium heat until it barely begins to smoke. Long grain raw rice- 3 cups (ponni or sona massori rice). So respect the life cycle of your idli dosa batter. For cooler or colder climates or seasons, the Prompt Pot is available in very useful to fermenting the batter. It is a plain dosa or sada dosa recipe which is a well-known breakfast or snack each in India in addition to outdoors India. In any other case the dosa will keep on with the pan. Now take all material in big bowl and add 2 tsp curd (it will help to ferment this batter faster). indian cuisine - Dosa Batter Fermentation - Seasoned Advice Rice dosa batter naturally ferments really quickly. Pour this batter into a large container. You can cook biryani that tastes like heaven within 30 minutes. Pour 1.5 cups water. So, to keep things as simple as possible, I grind them together. The dosa batter is made by soaking the rice and lentil and then grinding it into a smooth batter. [] Dosa batter Dosa batter is very simple yet tricky. 10. Like every culture, South Indian culture has a few staples. Sprinkle flour and coverwith towel. In two separate bowls, soak rice and lentils in spring or filtered water for 8 to 10 hours. With the identical batter, you may make a wide range of dosa. Required fields are marked *. With the spoon unfold the oil on the dosa. I am Aakanksha Singh and the blogger behind DishesandFlavors. Heat dosa tawa on medium flame. Vegan Richas Instant Pot Cookbook (Print & Digital), Vegan Richas Everyday Kitchen (Print & Digital), Vegan Richas Indian Kitchen (Print & Digital), Dosa batter is a fermented lentil and rice batter that tastes a bit like sourdough. You Live In A Cold Place 4. Use it for preparing idli, dosa, uttapam, dhokla, handvo, or paniyaram. I was smiling looking at the title. How to make Dosa Batter - Indian Recipes Add tsp rock salt. It took a lot of experimentation, but finally I have the best dosa batter recipe to share with you.Making dosa batter is a long process but is worth when we get the perfect dosa and it tastes best when eaten. Thanks much for helping me recreate something that hubby and I miss from our California days, here in Delhi. Combine salt. Maybe you overheated the batter? There can be a number of reasons why your idlis are not fluffing up, but usually it is because the batter is either under fermented or over fermented. Urad dal is out there complete in addition to break up. Whole or split urad dal (black gram), idli rice, non-iodized salt, and fenugreek seeds (methi seeds). You Do Not Add Urad Dal And Fenugreek Seeds To Your Batter Mix 6. The bread looks good. For a moist grinder, you have to so as to add some extra water whereas grinding. A correct fermentation will double or triple up the quantity of the batter and you will note tiny air pockets within the batter with a light-weight bitter aroma. With as little pressure as possible, use the back of your (metal) ladle to swirl the batter in concentric circles to fill the pan. They also add a hint of flavor. Now take the batter in a big bowl or pan. Menu. Yummy ! Now add salt according to taste, you can add little more water if you think it is very thick and stir very well. Heat a skillet for about 3 to 4 minutes, test with a drop of water, it should sizzle off. It will help with fermentation and flavor. 1. . Ideally, soak the dal and rice overnight to achieve the best results. Cook dinner the dosa on low to medium warmth. When the pan turns into scorching, unfold to teaspoon oil everywhere in the pan. Very popular south Indian dish. Its main ingredients are rice and split black lentils. Never use a long grain rice type like basmati as the end result will be inferior. Give it a good stir with a fork about twice a day. Lets get started with the process. Just make sure that you oil your pan each time as the dosas dont have any oil and they will seize otherwise. Disclaimer. Swap off the warmth and hold it apart for two to three days. In case the dosa batter turns into skinny, then add just a few tablespoons of rice flour to thicken it. Theyre then floor individually to a tremendous consistency. Select 'Steam' and cook for 12 minute at High Pressure. For a richer style, you may cook dinner the dosa with ghee or butter. Links on some posts are affiliate links for e.g. Ferment the dosa batter for at least 8 hours. The final batter should have a thick, pourable consistency, so add a bit more water if necessary. Cowl the bowl and let the batter ferment. Your email address will not be published. Time of fermentation will differ relying on the temperature situations. But if you are living in cold places, yogurt can help fix the fermentation issue. (35-40 minutes). The first stage is perfect for making idli. The next step is fermentation. Once more unfold oil and use the pan for making dosa. Leave the bowl in the oven for about 10-12 hours for dosa batter to ferment. For dosas, the batter must be of pouring consistency, but not runny. Everyones recipewill bedifferent because quality of rice and dal used, quantity of batter made, and temperature all affect the ratio. Is it safe to eat over fermented dosa batter? Ground rice & urad dal batter can be kept in the Instant pot in yogurt setting for 8 to 10 hours. It is a foolproof tried and examined dosa recipe and youll simply scale the recipe. Dosa (Indian Rice-and-Lentil Crepes) Recipe - Serious Eats Fermenting for Foodies, Mixed Vegetables and Turmeric Sauerkraut. Add to cup water and grind until you get a tremendous grainy consistency of rice within the batter. Then each the lentil batter and the rice batter are combined with salt in a large bowl or pan. In a bowl, add rice and add enough water to cover the rice. To my surprise, it is not rocket science or brain surgery (lol funny if you know who I am). Is fermented dosa batter good for health? Ferment: Lacto Prep: 1 hour Time: 2 to 3 days Yield: 30 dosa. (Note:Grinding dal separately will make it fluffy, resulting in excellent fermentation. 1. Including to tsp of immediate yeast (dissolved in 2 to three tsp water) 30 to 45 minutes earlier than you make the dosa additionally helps. In a warm climate place, you could ferment the batter right on a countertop. We provide you with the latest breaking news and videos straight from the news industry. So Ill point out it. Add to cup water and grind or mix until you get a tremendous grainy consistency of rice within the batter. If you live in a warm climate leave the batter over night in a warm place (about 10hours) to ferment. Please, check your inbox, promotions tab, or spam folder to confirm your subscription. Dosa is a popular South Indian thin crepe made with fermented rice and lentil batter. . Do keep in mind that even when you dont see the batter doubled or tripled, it is best to see tiny bubbles within the batter. If utilizing a forged iron tawa, it needs to be properly seasoned. Once you see the batter on the highest cooked properly and the bottom has turn out to be golden, then sprinkle to teaspoon oil on the sides and heart. Hi I have active dry yeast .. u say active yeast in ur post .. what would be the measure if i use active dry yeast ? This is a popular South Indian breakfast dish. Soak the rice and lentils separately in water for at least 4 hours, or overnight if possible. To the identical bowl, add urad dal and fenugreek seeds. That being said, I have done it. The ratio of these four ingredients, how you blend them, and how well the fermentation process is carried out determine whether your idli batter or dosa mix is a hit or a miss. The Sada Dosa recipe Im sharing heres what I usually make. Find it here. Add ice cold water to the batter as you blend it until you get a small swirling funnel in the middle of the blender. For extra veetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter. Pour the idli dosa batter into a pot/bowl that you want to use for fermentation, now add 1 tbsp of live yogurt and a sprinkle of dry active yeast. . You can also use this batter to make uttapam, paniyaram, etc. So do learn these useful and useful suggestions. How To Make The Perfect Dosa Batter- 7 Easy Tips Thats such a wonderful idea, the bread looks awesome! Spray water on top. Now your batter is ready. The proportions for making dosa differ and by altering the proportions you may alter the feel by having a mushy thick dosa to a skinny dosa or a crispy dosa. The black husks on them have been eliminated. The addition of fenugreek is meant to spur on the fermentation. copyright 2022 tupigo.com. After you are done grinding the batter, it is time to ferment. You could try leaving the batter for a few hours to see the effect (grind in the evening and make dosas for dinner). Traditionally, the urad dal and idli rice are ground separately and then combined after the fact. Grind urad dal and methi seeds individually. Dosa is an impossibly sour, buttery, crispy, deliciousness that can only be created in the kitchens of the elusive dosa chef.