Why does Dosa become crispy?Image Credit source: getty image
The splash of water on the hot pan, the sound of the dosa batter and eating it crisp and fresh from the pan is a wonderful experience. Dosa is made in different ways by giving it a twist with many things, like Mysore Masala Dosa, Plain Dosa, Potato Stuffing Dosa, Paper Dosa, but one thing is most common in all of them… Dosa is crunchy from outside and soft from inside. Cooking is an art and there is no doubt about it. Making Dosa takes a lot of practice, but do you know that there is a hidden science behind making Dosa crispy. Professor Mahesh Panchagnula of IIT Madras has told about this.
When mom at home or a cook in a restaurant makes dosa, they check the texture of the batter, the heat of the pan, the splash of water and the small holes formed on the dosa to determine whether the dosa will be cooked properly or not, but behind all these things there is a well-stable region.
What is the science of crunchy dosa?
A post has been shared on the Its secret goes beyond cooking and into physics. Professor Mahesh Panchagnula has explained the science behind the magic of dosa made in this daily routine that when you add water before pouring the batter on a hot pan, it is not just a technique but it is a test based on Leidenfrost effect. It was introduced in Germany in the 18th century, but has been mastered naturally in Indian kitchens for generations.
What is the LeidenFrost effect?
When the pan is not completely hot and you pour water on it, it just collects at one place and slowly evaporates as steam. Whereas when the pan is at the right heat and you sprinkle water on it, the droplets feel like sliding and dancing on the surface, due to which a thin layer of steam keeps flowing. This effect prevents the dosa batter from sticking and due to this it spreads evenly.
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Ever wondered why a dosa turns out perfectly crispy on the outside and soft inside? The secret goes far beyond culinary instinct driven by physics. In an authored article for @dt_next @iitmadras,Prof. Mahesh Panchagnula unpacks the science behind this everyday magic. The pic.twitter.com/ZaiyFjJ6o6
— IIT Madras (@iitmadras) November 27, 2025
Perfect dosa is made by temperature, steam, technique
Now, if you ever eat or make dosa after this, you will definitely remember the science that making dosa is not just a traditional method, practice or art but there is an effect of a physics process behind it. This is a great combination of temperature, steam and technique.