IIT Madras Professor Reveals Dosa Secret: The Science Behind Water Sprinkling

• IIT Madras Professor Mahesh Panchagnula explains the scientific logic behind sprinkling water on a hot griddle before making dosa.
• The process is known as the Leidenfrost Effect, where water forms a steam layer, indicating the griddle's optimal temperature.
• Sprinkling water balances the griddle's surface heat, preventing batter from sticking and allowing easy spreading for a thin, crispy dosa.
• This traditional method, passed down through generations, ensures even cooking, reduces oil consumption, and results in perfect dosa texture.
• Dosa's fermentation and proper cooking contribute to its health benefits, aiding digestion and weight management.