Oh, the perfect time? For me, it's eight hours in this winter, ten in the summer. Less than that and the dosa doesn't get that soft inside and crisp outside. The real trick is to cook it on a heavy tawa, then lift the edge and slip a full tablespoon of home-made white butter underneath—that's how the flavour soaks through. I learned this after my neighbour's cousin worked in their kitchen for a season. My own balcony neem tree reminds me every day: good things need their own time to rise.
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