Brad and Sohla Make Dosas at Home

Okay.

Action.

Hey guy [laughs].

[Sohla laughs]

Hey guys.

Saying It's Alive

from Home Edition.

[glass shatters]

No, I'll do that again.

Hey guys

[laughter]

It feels so weird talking to just a camera

and a tripod sometimes.

[Sohla laughs]

[gentle music]

Hey guys, say It's Alive from Home Edition.

My test kitchen fermentation station.

I'm teaming up with the lovely Sohla

from the test kitchen.

We're gonna technology talk together.

Sohla what are we doing this time today?

What are we doing today Sohla?

Okay.

All right.

Today we're going to make dosa.

Dosa, what's dosa Sohla?

It is a South Asian style creep.

They can be made with a bunch of different things,

but we're going to do the classic one

that's rice and lentil.

And where is it traditionally from?

It's from a bunch of places.

Like versions all over the place.

Oh yeah, mostly it's mostly India,

but you can see it in Bangladesh

and Pakistan too.

Oh, very cool.

All right,

well, it's been a lot of fun.

I'm getting a lot of fermentation going.

I got a lot of projects going, all right.

I got a lot of things getting pretty stinky,

pretty weird.

Pretty funky.

And I kinda like it.

I hope you guys are doing

some fermentation projects too.

I guess Hamzi,

I guess I'll start over.

That's almost like an outro, huh?

[Hamza] Yeah.

[laughing]

[upbeat music]

So Sohla,

why are you looking like a DJ today?

Is that the only headphones you have?

Yeah, this is all I've got.

[soft music]

And there was an echo last time

'cause I've got you on Zoom

and then there's a camera

and there's a lot of things happening.

So, but this is also better

'cause last time I could barely hear you.

So now it's like you're here.

All right, cool.

Just Sohla, walk me through it.

What are we, what's up, talk to me.

Okay.

We are using white rice and black lentil

or a doll in.

What kind of white rice?

Well, I'm actually using,

this is like specifically called Dosa Rice,

but it's just a, it's a long grain white rice

that's been parboiled.

So it's kind of like.

Wait, hold on.

There's dosa rice.

You didn't tell me there's dosa rice

you just said, just use any whole grain rice

and this whole time she's got, dosa rice.

I didn't want us to feel like a really hard

for you to find the ingredients,

but you can totally do

with whatever rice you have.

Cool.

[Sohla] Yeah.

That's what I got.

I got some Basmati.

Yeah, perfect.

That also totally works.

We have different kinds

of lentils too, actually.

So I'm using the hust black crumb.

We a doll and yours is unhust

because they weren't able to find hust one,

but it totally doesn't matter.

So yours are the same lentil

just that the skins removed.

Yeah, exactly.

Can I also make it was like any other lentil.

Yeah, totally.

You could make it with any other lentil.

It's just depending on what lentil you use,

the fermentation's gonna be a little different.

The texture, the final texture of the crepe

is gonna be a little different.

But like I like,

I think it's fun to play around with.

I did these earlier and little,

we will fry them off

the next time we come together.

But this one's brown rice and faba.

Oh, so you can,

I like this that you can fool around

and use different lagoons and beans and grains.

[Sohla] Yeah totally. Do you have to use rice?

No.

This one's oak and red lentil.

So you want to do a combination

of a grain and a pulse. Oh, we can do all types.

[Sohla] You can do all type of staffs.

This is so much fun Sohla.

Yes.

Okay, fine.

All right.

So what's next?

Okay, so we're starting with the most basic.

We have our white rice,

which was rinsed and soaked overnight.

And now we're gonna drain off this liquid.

Are you reserving the rice liquid?

We don't need the rice liquid.

And in the lentils we also have,

a half a teaspoon of fenugreek.

You bet I do.

Yeah.

It's what it's what gets the fermentation going.

It's like the yeast for the batter.

And it also promotes lactation

for women who are breastfeeding.

I was reading.

Exactly.

Yes, this is true.

So it's like the life seed.

Yeah.

Really.

Alright, so I'm gonna pour,

maybe a cup of this liquid into my blender.

My lentil liquid.

Look how much darker mine is.

Yeah, it looks totally different.

It's gonna look different,

but they both be great.

Oh God, I tripped.

Spilled it.

[laughs]

Well my texture solo,

but my texture be different

because I left the husks on.

Yeah, it'll probably be a little different,

but whatever.

Oh, so yours will probably

be a little better on it.

No, they're not,

it's not like better or worse.

They're just different dosas.

All right, so what are we doing?

I got my blender out.

You got your blender. Now we're going to drop in

our drained lentils and fenugreek seeds.

Since we're both using Vita,

perhaps we can blend the lentil

and the rice simultaneously

'cause it's strong enough to do that.

But if you're using a regular blender,

you have to blend them separately

because the rice,

just kind of stays grainy otherwise.

Good tip.

Did you say you say half of this liquid, yeah?

I like to start with half and then add more if needed.

All right dude.

Do it.

Oh wait, let's add the salt, Brad.

One teaspoon kosher salt.

Pinch us up.

[Sohla] One teaspoon kosher salt.

How much?

One tea spoon.

So it's really important

not to use an iodized salt,

like,

that Morton's.

yeah.

Listen, we don't roll like that.

And if you do roll like that,

get rid of it.

Get yourself some decent salt.

All right.

For God's sakes.

Now, 2037.

Alright, good.

Cool. A tea spoon of salt,

Now we blend.

Goodbye.

[blender whirring]

Let me get my agitator.

[blender whirring]

[Brad] Oh gosh.

[blender whirring]

I dropped something.

So let me get my,

what do you call this?

[blender whirring]

Agitator.

[blender whirring]

Sohla.

[blender whirring]

Oh, is your blender right?

Is your blender running?

[blender whirring]

[soft music]

Sohla.

Yeah.

I gotta add some more liquid.

You did not have to.

I didn't have to.

I'm pretty happy.

So make sure while you're blending it,

you want to blend it until you feel

that the grittiness

of the rice has blended away.

It should be nice and smooth, right?

It'll be nice and smooth

and it's actually going to get a little warm

from the blender and that's totally cool.

Just make sure it doesn't like start steaming on you.

Yeah, mine looks nothing

like yours, Sohla right now.

I'm gonna definitely have to add more liquid.

Yeah.

Yours, it looks like super loose.

[Sohla] Yeah.

Like look like mine is like.

It's totally different, but it's cool.

Just like add enough water

until you get there.

[Brad] Well that's fun.

That's fun.

It's still gonna be great.

No, I got some regular old bottle

of water here.

I'm just going to add a little bit here.

I'm going to use my intuition.

I probably added a quarter cup or so.

Maybe a little more.

A little less. All right, fire in a hole.

Okay.

Okay.

[blender whirring]

That sounds delightful.

Yeah.

Mine got warm.

It's 104 degrees.

Oh, that's cool.

It can live to 110.

Wow, I really got close there.

[laughing]

Jeez.

All right, well that's cool.

I'm gonna get it out of the blender. What?

We put it in jar?

Yeah, I've got a court containers.

I'm going to put it into two

so that there's room for it to poof.

So, Sohla what I would say,

well you only want to fill it up

a third or something.

No more than half.

I'm going with half.

I'm going to forget mine at room temp,

so I don't think it's gonna go as crazy as yours.

Oh, you're gonna go room temp.

I'm gonna goroom temp.

How warm is it there Sohla?

Why are you doing that?

Why are you doing so?

I like that you're doing so many.

Is it on purpose

that you're doing so many deviations?

Yeah.

Why not? So these two I was gonna.

No, I like that.

I mean we could do one at room temp one in a circulator.

Yeah.

Maybe I'll do the same.

'Cause I have two jars as well.

I think that's a fun idea.

Yeah.

Bravo.

Let's do that.

Now, do you like to cover with cheesecloth

or with a lid?

For the jar.

I would do a cheesecloth,

for this, I'm just gonna like leave it half open.

Well why don't I just use,

why don't I just say go like that

or something then.

If you feel like

if it couldn't get enough air to escape

so it doesn't on you,

You're just letting air out.

Yeah.

'Cause it's gonna start really getting a lot.

So you anticipate a pretty active fermentation?

So when you do the traditional black gram,

we're a doll.

It ferments pretty rapidly.

For the red lentil and the fava,

I'm expecting it to be a little bit slower.

This is probably going to take twice as long.

Okay.

So what, we're going to ferment these

and then it's just something

you have to use right away.

So we're going to ferment these.

They're to like double in size.

You're going to go until

it smells nice and tangy.

Be careful 'cause it can go into like

that alcoholic off smell pretty quickly.

Once you hit the correct fermentation,

Especially at warmer temperatures,

it will happen faster.

At warmer temperatures it happens real fast.

So then once you get there, you can pop it in the fridge

and it'll be good for like seven days

or you can even freeze it

and then just have dosa better whenever you want.

I got them covered with cheesecloth.

I'm going to go grab,

Oh no, nevermind.

I'll use the band leads.

Wait, I do, I, we do have a, we have,

I have a warning to not use.

What? Make sure you never do this

with short grain rice.

I've tried it before

and it jams up in the blender.

It gets too gummy.

I did like a sushi rice destroyed,

almost destroyed the blender, so don't do that.

Really?

[laughs] yeah.

Sohla, thank you for sharing that.

That's massive.

Hamzi.

Publicly.

That's a public warning.

I wanted that to go

into a fricking flashing banner.

Okay.

No short grain long grain only.

I'll put it in my fermentation station over here.

I'll let it hang out and mingle

and share some microbes together.

[Sohla] Yeah, that sounds great.

And they can quarantine together.

Let me step back into the reflection,

the fermentation reflection chambers as I like to call them.

I don't have one of those. My stool now.

Oh, there, it's fantastic Sohla.

[laughing] Should I just go stand close

to the camera?

Okay.

I'll make my own reflection chamber.

Like are talking.

Hello.

Yeah. [Sohla laughs]

So how do you feel, Brad?

I feel great.

Well, you're anticipating how long you think this will take.

Just like overnight?

So the red doll one ferments pretty quickly.

I'd check it after 12 hours.

The other ones nothing really gets going

until after 16.

Sometimes I've had it take up to 24, so.

Okay.

And then from there, what we're done, right?

[Sohla] That's it.

We're fry it up.

Or put it in the fridge?

We're going to make some pancakes.

Yeah, we're going to fry it up.

How do you eat?

How do you eat them?

Oh, so traditionally it's filled with,

there's a lot of different feelings,

but the one that you most often see

is a potato masala.

But I stick whatever I want in there.

So you can do whatever you want.

You can just throw whatever you want.

Okay. So I'll think of some cool stuff to wrap up.

Can I like roll it up,

like make like a little weird sandwich.

I don't see why not [laughs].

All right, cool.

All right. As long as you're down with it,

I'm down. So there's no rules here, right?

[Sohla] No rules. We're just having fun.

We're just having fun.

All right, cool.

So that's fun.

That's why I like having you on It's Alive

so you get it.

You know what I mean?

[lauhging] Alright, so we'll check back in

in a few days.

Okay.

Okay.

Oh, before you go,

let me show you my fermentation station.

I'm starting to set up, okay.

Oh, okay.

Boom.

I got some real,

experimental [beep] going on right here Hamzi.

Okay.

And then we've got sauerkraut

Okay.

And then I got some tops secrete stuff

here too some vinegar.

And this is some top secret garlic stuff

and some top secret mushroom stuff.

It's a lot of fun.

All right.

Let me put the camera back.

[laughing]

Hey, Sohla, there's Hamzi up there too.

Yeah, we're home.

We're having fun.

[soft music]

Okay.

All right.

So we're back day two.

Okay.

Of, well, we're back.

Me and Sohla.

It's day two of our recording,

but it's not day two.

It's been about what?

It's been about four days, since.

Three days.

Since we last hung out via.

Three days.

Three days, yeah, for fermentation.

We're making dosa dough,

dosa dough.

The circulator went a little further.

It probably happened at 85 degrees.

It probably happened.

It happened when I was sleeping.

I think it peaked,

but it probably happened in like,

I'd say eight hours.

Wait, total?

No.

Yeah.

I let it go 12.

Didn't it start?

We started at one.

It started 1:00 PM.

So then you said it was done

when you were sleeping?

No.

[sighs]

[soft music]

Sorry. I just don't, I don't really remember.

The days are really over here. [laughing]

I feel like I don't even,

it feels like a year ago we shot

the first part of this.

[laughing]

So yeah, I can, yeah.

So I've got it in the morning.

Okay.

So well yeah.

So it must've went like,

well I guess that's like 15 hours,

16 hours or something like that

'cause 12 hours would be what?

1:30, two o'clock in the morning

Yes.

And I pulled it.

It probably like seven or something.

[Sohla] Yes.

So I went a while.

Yes.

So like 18 hours.

That sounds good.

And it Rose up.

It doubled in volume.

Easy.

Perfect.

It smells very,

it smells like really tangy yogurt.

No, it sounds like you nailed it.

You succeeded here.

Oh, and you did not?

[laughter]

I told you,

So that was the circulator one, room temp.

[Sohla] Yeah.

Not as high of a fluff rise.

Yeah.

It's has more of that fresh cut grass,

buttery olive oil,

grainy,

little bit of lactic kind of smell.

But the circulator one is more like that.

Like yogurt smell.

It sounds great.

It sounds like a, a success to me.

Well I have great flora in my kitchen now

'cause I turned it into my fermentation station.

I had all kinds of projects going on, Sohla,

this home quarantine thing,

really rekindled my love for fermentation.

That's good.

That's amazing.

Not that it was dying,

but it was just like, honey, I work too much.

I'm busy.

I just needed to freshen things up.

Liven it up.

Yeah.

I was like, I was kind of comparing it

to like a movie version of like,

a failing marriage.

It's like, I just got long hours, babe.

I don't have time to go dancing.

Sam makes sauerkraut,

but now I got nothing but time

and we've never been closer.

[laughing]

So yeah, I stir it and look,

it's a little like pancake batter.

It's a kind of like a nice pancake batter.

I think that looks good.

I wouldn't add anything to it.

Oh [beep] really?

At this point.

You just add something to it?

No, but it went against my intuition.

Well, we can figure it. We'll figure it out.

Once you start cooking.

I would add a little bit of liquid,

I think to thin it.

I think I'm gonna have a hard time getting

this thing thin in the skillet.

I also don't like to stir it too vigorously

at this point 'cause you want to try

and keep like, I like to knock out

the big bubbles, but you want

to keep the little, thanks.

Oh!

[laughs] why have you been

just staring all time?

Well thanks Sohla.

You really left that, tip out.

I couldn't, I wasn't looking at You until now,

I was looking up there

the whole time trying to react to the camera.

It'll be fine though.

They're still forming

like fine bubbles.

No, there'll be fun.

There's going to be fine bubbles throughout.

You're good.

So, Sohla tell me a little bit

about how your, your batter went.

On Thursday, after we did it.

When I went to bed that night,

nothing had happened.

So I decided to turn the circulator up

just a little bit,

just to 95.

All right.

And then they exploded

when we came down in the morning.

Tragedy.

[Brad] Sohla.

Tragedy struck,

we lost two good batches of batting.

Did it ruin your circulator?

No.

I ran it through with some hot water

and it's fine.

Circulator is fine.

These are the ones that were at room temp

and they are doing good.

Doing well.

They smell nice and tangy.

So the other one, so sorry.

The other ones they just,

are they over fermented?

I don't think they over fermented.

[Brad] Yeah.

I don't think they over fermented.

I just think my container was too small.

I just filled it up halfway.

I should have gone for a bigger container.

So since I lost a couple of batches,

I just made another batch yesterday.

[Brad] Yeah.

And I did one with fenugreek,

one without fenugreek

and one with baking soda.

[Brad] Okay, oh, wow.

Because I thought the fenugreek

was making the batter more alkaline

and that higher pH made

it friendlier for bacteria.

So I thought baking soda

would do the same thing.

So I was expecting that the fenugreek

would be the fastest fermentor.

And then the baking soda

and then the one without the salt.

But the baking soda one fermented really well.

Like, better than.

Sorry, Griffin.

He's behind the camera saying action.

Oh boy.

[dog barking]

With the baking soda,

you had way higher fermentation?

It fermented really quickly

and it has like a really clean smell.

The fenugreek also fermented

but a little bit slower.

And then the one with just salt fermented

at the same rate as the one with [dog barking] fenugreek.

But this one has definitely gone bad.

Like it smells spoiled.

Oh, okay.

I think that maybe alkalinity

is playing a role or something,

but like I think it's cool

'cause if people don't have fenugreek

it should work with baking soda.

So, all right,

so the alkalinity,

that makes sense with the baking soda,

you created a maybe a better atmosphere

for the bacteria

and whatever to do their thing?

I think so, but I don't know.

I'm not a scientist.

No, right, me neither. I'm just looking at my.

We're just talking.

Yeah, I have no idea.

So you think I know either. [dog barking]

So, but we're experimenting human beings.

I think that the fenugreek

and the baking soda [dog barking]

are doing similar things.

Oh, that's the dog.

Alright.

I like it.

We're gonna go ahead and we're going to nail that down

as proven science and plow forward.

[dog barking]

Sounds good.

Let's cook some up.

I had a little mishap,

but it was more with my feeling afterwards.

I made this really cool egg mushroom thing

and I left it in the little oven

to stay warm and and Peggy ate it.

[laughing]

But you know what,

that's some of the things that happened

when you shoot at home.

I put, you're going to have to scoot to,

let me give you a piece of cheese real quick.

Hold on.

When you see this,

[sighs] come on.

[sighs]

Okay.

[Brad] There's goldfish.

My mommy.

Oh, such a good hand.

Okay.

You're heavy.

So I had a couple of shrimp

and I just broiled them

and I'm going to appeal them,

mince up the me

and then mince up some pickled onions

and some fermented radishes

until I got like a fine little mix

and then just kind of roll it up

and eat it and call it a snack.

That sounds great.

I'm going to do a little a bagel vibes.

Cream cheese.

That's right.

You're going smoked salmon.

Right?

Well, [dog barking]

I felt like it's appropriate for you.

You don't have salmon, right?

I feel like you always have stoked fish

around you in my mind.

Well that's very nice of you Sohla.

[laughing]

Is that a complement?

okay.

Yeah, I think that's one

of the best things anyone

ever said to me.

[laughing]

So Sohla, how are you cooking yours up?

I'm just going to prepare my feeling

a little bit.

And why don't you tell me a little bit

about how we're going to cook this.

So I like to cook them

on a well-seasoned cast iron skillet.

This isn't that well-seasoned

but we're going to make it work.

What about, like a nonstick.

Well, the thing with the batter,

is when it first hits the pan,

you want it to stick a little bit.

That helps you scooch it around

with a ladle or the bottom

of your measuring cup.

With the.

Okay.

Nonstick, it kind of just slides

when you try and push it around

and it's hard to get it really thin

and the batter should be too thick, to tilt.

Does that make sense?

It does.

Yeah, a little traction.

A little bite.

Yeah.

Well, bite, little grip, so.

[Hamza] So, you want the batter

to be a little thicker

than you would intuitively expect

so that you can spread it?

Yeah, it is thicker than a crepe batter.

So if it's like if you put it into the pan

and it just slides around,

it's probably thinned out too much,

but that doesn't matter.

Like if you've already thinned it out,

just go with it.

What kind of,

what temperature are we looking at Sohla?

Okay.

So I like to start like medium, medium high.

Okay.

I like to start a little hotter

and then turn it down

once we get it nice and thin.

But starting at hotter,

you want it to sizzle when it hits the pan.

Just a little like a quiet whisper of a sizzle.

Not like, not so hot.

I got a little ghee here.

How much ghee we putting in?

So you want to start with very little ghee,

like you're almost crushing

on a really thin layer.

[Brad] Oh, okay.

We're going to put a little more on,

on the top of it after it cooks for a moment.

And how much batter we going with?

I do for a tenant skillet?

I use a third of a cup.

I like to scoop the batter

with a measuring cup,

a flat bottomed metal measuring cup.

'Cause then I can use the cup

to spread the batter as well.

That makes sense.

But don't worry.

We're going to mess up the first one.

First one's always trash.

Just throw it in.

Yeah, they are like pancakes.

You gotta get one.

You gotta feel out how you're going.

I'm going to drop one.

I'm good.

I'm ready to, my pan's hot.

Hot off the truck.

Here we go, fire at hole Sohla.

Oh no, it's slipping all over.

Oh, this is not working Sohla.

Oh no, your pan's probably not hot enough.

Sohla, I think my batter's just too thick.

Okay.

Put some more water.

I can't spread it.

Okay.

You should be able to,

so then it's probably too thick then.

Alright, I'm going to add a little bit of water

to my batter 'cause it's a little too thick.

And when I go to smear it,

it's just kind of peeling and ripping.

So once the top of your dosa has set,

I like to go back and spread a little ghee.

You can also do oil.

This is going to help it get crispy.

Alright.

Round two.

round two.

I think I have one,

really messed up one ready to go.

But it's the first one.

First one's always bad.

The shape on mine's all wonky,

pickle with bread, but.

Wow, okay.

That's how then you want to go

around that dark.

You can take it a little darker if you like.

At this point it's crispy but still flexible.

My air bubbles are a little too big

'cause I didn't stir my batter enough

so I know I need to stir my batter

a little again for the next round.

Now did you flicked your thing or no?

No, I like to cook it all on one side.

All right, mine looks good.

It's a little thick,

here, let me bring it up and get a closeup.

Ooh, that looks awesome.

So we have really different colored dosas

in case anyone forgot

just 'cause yours has husk on it

and mine's are not.

It's a little oil.

It's a little greasy.

Oh, too much key maybe?

Or do you think from the husk?

It's delicious though.

Yeah.

It's like a little soft.

I don't want to say gummy

'cause it's not on the one side

and then it's like crispy,

crunchy on the bottom. That's why I love it.

I like it.

You get all the textures in one little thing.

All right. I'm going to make another one

and then I'm gonna do

a little shrimp fermented radish.

Pickled red onion roll up and just eat it.

Awesome.

[Brad] Ooh, it's nice and tangy, right?

Yeah.

And its So Fat.

Hamzi, It's so good.

Hamzi, are you going to do this?

You don't cook, do you?

Oh, you bake cookies.

This is like baking.

I hope people do this.

You hope people do this?

People are going to do this Sohla.

Hey, Grif, wanna try something.

[Grif] No.

So my first one is so good.

Yeah.

I'm pretty happy with this too.

[Cal] Daddy!

Here, Cal, you want peace?

[Cal] Yes.

Cal eat it.

[Cal] Yes.

Good boy.

[Cal] Bye!

Bye!

He goes,

this is working really well by the way.

Frying up real nice, Pegg grab the camera.

Come on over.

So let's show the world

we got a real good one going souls.

So look, we're getting

a nice little release around the edges.

Okay, we've got those nice bubbles.

So you're going to be proud.

And then once it sets like that,

that's when Sohla was saying

you could brush a little bit of ghee in there

and that'll help crisp up

the other side actually.

So this looks so good.

Check this one's for you man.

Mine is stuck.

Oh, I wish I seasoned my pan.

There you go.

As soon as it releases,

I like to shake it around a little bit

and then let it come.

quiet on set son.

Crush on it.

You're nailing it.

You're doing a much better job than me Brad.

[Brad] Quiet boys. Matt, are you just watching

or are you on Instagram?

Have we lost your attention [laughs]

that you'd be so into this?

Matt, you would love this.

[Matt] Thanks guys.

[laughing]

Telling you what you can't have.

This is a lot of fun. So this is a great easy batter.

Yeah. And there is no flour in here, so.

There was a good payoff for it.

Like a good reward.

You saw our fermentation, which is always fun.

You know what,

one of my favorite things

to do with these are actually,

the dosa Diaz, case Diaz with dosas.

Oh, it's probably delicious.

It's delicious.

And what's great

is the cheese oozes through the hole.

So it turns into a little crunchy gooey thing.

Oh my God.

Stop it.

We're not ready for that.

[laughing]

We're petty.

The world's ready.

So Sohla, look, I got it rolled up.

Ooh.

Okay, let me make a snack.

So what's in it?

Oh my God.

That is so good.

Oh my God.

Oh my God.

Wait a thing.

Let's take a little dosa of taco man.

A little dose of burrito crispy.

[laughing]

So I'm going to schmear mine

with a little bit

of PHILADELPHIA Cream Cheese to start.

I'm sure

this is like probably sacrilege or something.

I don't know.

I got some smoked salmon

in honor of Brad Leone.

Oh, why?

Thank you Sohla.

Why not some scallions, some capers.

Alright,

Well this is, mine was a happy accident

'cause I think this is better than the eggs.

Oh my God.

This is so,

the dosa itself is so good.

I made mine into a crunch wrap Supreme.

Pegg you got to come try this.

You earned it with your video skills.

It's like rubbing french together.

I should made it in the middle.

Yeah, this is great Sohla

and the whole world should be doing this. Did they?

Probably are.

I hope so.

Pegg, hurry up.

Or I'm gonna eat it.

There's a little bit of sourness

is so delightful with the shrimp

and the tangy and the fermented stuff I got,

like, this is, I would pay for this Sohla.

That's the highest compliment.

What's the highest. Pegg you gotta try it?

There's no flying.

I want you to take a bite.

[laughing]

Look, that one's for you.

You can't hear any of us, but.

Oh wow.

That's really good.

It's better than a bagel.

Its better than a bagel.

[laughing]

They are.

They're so good.

And I think they're really fun to make.

I stamped my toe.

[crying loudly]

Did you really?

Oh, that's not nice.

Oh boy.

I think I broke a pinkie.

No, really?

Oh, the pinkie It's dangling.

Who needs a pinkie?

No, it's fine.

I just get a little banger.

Well, little snub skis on the old toe stickers,

like that's great Sohla.

I'm going to crank out a bunch of these.

Let the kiddos eat them. This was a lot of fun.

Super easy,

And everyone probably already has

what you need to make this,

'cause you can mix it up.

Use different rice.

Use different lentils.

This is perfect for right now.

You know what I gotta.

You know what I have in my cabinet.

I'm like my, whatever the hell

are you calling your pantries, your things.

I got a whole bunch of old dried lagoons

and beans and grains and stuff.

Bring it to light.

Easy, ooh they are good, that looks so good.

It's hot as hell.

I'm doing this for you.

It's literally searing my fingertips.

That's it.

Not a trace.

I'm just going to bite it.

I'm starting to get better at this.

My pan's starting to like cooperate.

Oh my God.

It's so satisfying.

These are delicious.

I'm eating by myself,

so you're the best.

Thank you for sharing your recipe with me.

Thank you for hanging out with me

and make the dosas with me.

They're a little dosa of party.

So fun.

I'm gonna make some more

and this is going to be in my arsenal now, man,

this is one.

I really like this.

This is going to be something I definitely make,

for the rest of my life.

That the rest of your life?

The rest of my life, I will be making dosas.

That's the best.

That's the highest compliment

'Cause they're so good and easy.

So easy.

So good.

So fun.

What a fun thing to play around with.

Okay.

I hope you guys play around with these,

makes them fool around with different options

and you know what?

Put them in the comments,

that's how I learned to,

I get inspired by stuff that you guys make too.

I love that stuff.

I love all of you.

Sohla, you're the best.

Stay healthy.

Wash your hands.

All right.

Call your mother Hamzi.

Rock and roll,

bon appétit baby, dosas.

Whooa.

Excellent outro,

one of the best,

one of the best app.

If he's just gone.

Did you just leave?

Just clap now.

[laughing]

He's not coming back.

Down.

Good girl.

Well, let's see.

I don't want them to fight.

If you don't come back over here,

come over here.

Vito.

All right.

We'll give it to him from there.

Yesterday he ate an entire macaroni

and cheese pancake.

Should I Oh, let me hit on action.

Right?

let me stop recording [beep] on action.

[soft music]