There is a very practical scientific reason for that quick splash of water !!!
The primary goal is to lower the surface temperature of the tawa quickly.
If the pan is too hot, the batter will cook the moment it touches the surface. This makes it impossible to spread the batter into a thin circle. Batter just stick to pan.
The reason behind this is as the water evaporates, it absorbs a significant amount of heat from the metal. It brings the temperature to a point where the batter can glide smoothly before setting.
The water droplets instead of just evaporating instantly, they will be dancing and skittering across the pan !!!
This is Leiden Frost effect.
When a liquid hits a surface significantly hotter than its boiling point, a thin layer of vapour forms between the liquid and the surface.
This vapour layer acts as an insulator, allowing the droplets to hower !!!
After sprinkling the water, it is important to wipe it off. Otherwise dosa will steam and become soggy.....
When batter is applied to pan, batter don't get attached to pan. Also it will help the batter to spread making dosa crispier in the edges and smoother in the middle !!!
No comments:
Post a Comment