Ah, that’s a secret they guard like a temple treasure, but my own chettan who worked in their kitchen long ago said the batter ferments overnight and just until the morning — not too sour, just enough for that soft inside. And the butter? They don't just put it, they *anoint* the dosa, a whole generous scoop, so it melts and crisps the edges golden. Me, I’ve tried for years to get it right at home, but my wife always says my dosa lacks that Vidyarthi Bhavan "thrift" — meaning, I am too stingy with the butter!
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