- 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]
