Yeah James and Ben balance eachother out in a great way. And even though Ben is a favourite of me, I notice the balance being gone and I miss it. Hope James will do another guest appearance soon.
Always great to see Karan back, he's such a...gentle?...personality to add to the boys. And his cooking always looks amazing and seems easy when he gives instructions. I love it when they throw in the local "celebrity" chefs to come do bits like this. Like Poppy and James Curry. Just a shame I'm across the pond and can't go to their restaurants to taste it.
Karan trying to come in to help at 9:30 was so funny, he's like a super supportive parent that wants to make sure his child does well while the normals just wanted Ben to suffer
@@geekfreak2000 regular Yes, I want to know how to make the Sosa batter correctly. I would subscribe to his channel if he had one. His restaurants are on the opposite side of the world to me 🥺
Can we take a second to thank Karan for the way he explained things at the beginning ? It was really easy to understand even from behind a screen. He described the flavour very well. Thank youuu !
As someone who makes dosas almost every day, a flat bottom cup is ok in a large hotel pan (or stone) but for home cooking, I always use a small round ladle. And the trick is to go in spirals in one continuous motion once the batter is in. You can't go back and flatten parts again.
Ben nailing that in under an hour is really impressive. I remember making dosas, when I was young, with my mother and utterly failing at every attempt. It's so great to see traditional South Indian food made properly with the love and respect it deserves.
I love all Indian food, I don't know how authentic it is but my local Indian takeaway does a south Indian garlic chili chicken and it is amazing. I don't think Indian food gets the recognition for regional variations in the same way Chinese food does it all seems to get lumped together as one thing.
@@24magiccarrot Sounds delicious. And what you stated is very accurate. The mainstream Indian dishes that the West is exposed to that are Butter Chicken and Naan are just a drop in the ocean. 29 states and 8 union territories that specialise in their own local cuisine.. there'd easily be around a 1000 unique dishes and that is without counting the ones that were brought about as a result and influence of Chinese and Mughlai cuisine. The North East of India had a lot of Chinese immigrants (during the British rule) who have blended Indian and Chinese cuisine and Mughlai cuisine that was brought in after the invasion of Muslim emperors, which elevated North Indian cuisine by bringing in new methods of cooking.
@@sskarn Unless it's not authentic butter chicken in the UK isn't that popular cuisine among curry lovers, it's seen as sort of a gateway dish to other curries. Obviously, a lot of Indian cuisine in the UK has been altered to suit UK tastes, for example, Balti was invented in the UK, and things like Tika masala in the UK are very different from the masalas you get in India, typically UK palates want creamier and sweeter dishes. I have no idea how authentic it is but I usually get a Kali Mirchi when I order from my local Indian, the main spice in it is tamarind which I know is traditionally African but is fairly common in India.
Machi, you're right....west absolutely doesn't know most hidden gems like rasam, thogayal, vetthal kozhumbu etc. All these would be popular if it's popularized enough is what I feel.
Great job, Ebbers! Karan's a fantastic guest, so descriptive with such an iconic dish. Will definitely be stopping by Hoppers the next time I'm in London.
He has such a different energy from Poppy and I love them both. Poppy is like your cheeky sister who enjoys a dirty joke, and Karan is like the calm, supportive dad who is excited to help you learn and just wants you to do well.
Or immature, Poppy comes to mind. She's a great person but I do find it irritating when shes being immature, I'm not a 12 year old kid anymore, not for a long time.
I thought Karan was an awesome teacher and wonderfully represented the general Southern Indian way of Dosa and Chutney. And Ebbers was a fantastic Student and he did a splendid job. Loved the way you all respected the ingredients and the age old traditional techniques. Kudos to the entire team. 👍
Yes! This is fantastic. I love seeing stressy Ebbers! Karan is funny and lovely as always and it's always a treat when he's a guest. Please do more of these! I'd love Ebbers to take on 1 hour masterclasses from the various chefs you've met in London. Imagine who else has cast iron pans that need re-seasoning!
As a south Indian following the channel, I loved the fact that you guys challenged Ben to learn to make the Dosas . Things I can add to the process, The restaurant griddle was quite hot and getting the tawa to a decent temperature is necessary to get the even browning, similar to that of a crepe, and you want to test the heat to a point whereby putting the oil and spreading it, then adding a bit of water, clears up by itself (Ben wiped it and didnt realise the pan wasn't as hot as needed). This is the stage you put the dollop of the better in the center of the pan and in a spiralling motion spread outwards to make the Dosa. The pan Dosa use the space and are generally more circular whereas those in restaurants tend to be bigger and elliptical, So I feel it was unfair for Ben to replicate it on the tawa, but great going on making the Dosa , but people would know that he made a fluffier type of dosa called Set Dosa. Cast Iron pans always require a decent amount of seasoning before Dosas stop sticking to the bottom. Also, Its about disperising the oil using a bit of water effectively at a temperature when the water drops dance on the pan surface.
I always throw a couple of handfulls of red lentil into my tomato sauce for pasta, it has such a meaty flavour when used as a spice, and gives it a bit of texture and umami without adding any meat.
i prefered Jamie:" What is it they say, barry, about bad workmen? what do they blame?" Barry:"Something about their tools" Ebbers:"Two of my tools are stood on the side"
“This isn’t the safety of the Sorted kitchen.” You mean the one with the electronic coconut scraper, flamethrower, hotdogger and the retro sodastream? Not to mention Barry leaving random hobs on? 😉
Granted, Ben has years of culinary experience so he has a leg up on learning new methods and cuisine. But I think anyone who learns a new skill and can make something passable in an hour is to be applauded, and the teachers especially applauded for making it so clear and informative.
I love this and think Ben should do more of these. I also feel the pain of the having to re-season a pan. I love my skillets, but they can be a pain if they aren't well taken care of.
First of all, thank you so much, Sorted Food for learning to make one of my favourite things to eat!!! 🥰 Genuinely, this was a great effort. Most of us spend years learning the dosa-making technique, and we grow up having it for breakfast/dinner. Ben did a great job of making dosas from just learning the technique in one hour. :) Also, it's notoriously hard to cook dosas without a gas flame because the heat can't be controlled as easily. The fact that Ben didn't burn any or have them underdone (easy mistakes to make) is a true moment where I think his chef skills shone through.
I’ve been watching sorted for over 10 years now and it warms my heart to see you guys try really hard to make something I’ve eaten since I was a kid. It’s been great being along for the ride
I always watch these videos while eating my dinner. Lately, I haven't had the energy to cook time consuming meals, so I am sitting here with my pasta pesto watching amazing food being created! Honestly, I cannot complain! You guys are amazing
I've been waiting to see Ben make dosas for a few years now and when I caught a glimpse of it upcoming on Instagram I couldn't wait! Please do show more south Indian foods. Dosas are brilliant, but so are the rasams, chitrannas (coloured rices eg. Tamarind rice/puliogare) and it's just a world of so many different flavours that vary even within districts of South India. Thanks to Karan for teaching the techniques and also demonstrating how different restaurant dosas are to home made ones.
Karan...what a total gent! It's always a pleasure to watch people with great knowledge and skills, but it's the generosity of sharing that expertise and the desire to teach well and cheer someone on that is particularly charming.
I love watching these videos daily. It’s so easy to get lost on this channel as they take you on a journey of flavour around the world, and some great laughs along the way too 🤣 Keep it up guys 👍🏻👌🏼
Love seeing Ben get to have new experiences. I know it’s gotta be tough to find new inspiration and growth while staying at the same place with the same people. Ben is the kind of person who loves continuing education (I know bc I am too) and I’m glad to support him learning new things and being cheffy!
It was a wonderful idea! It's lovely to see Ben learning some stuff from different traditions, already being well educated and using his skills and knowledge. Karan's advice were very simple and easy to understand, he's such a nice guest! I only wish Ben made the batter himself, I feel it's a critical part. I know it's complicated to shoot, but maybe it would be possible to record just Ben preparing the batter (and review the footage later with Karan, or video conf him just for the preparation) and use it the next day in the studio. Of course, the same for other time-needing ingredients, should you continue this format. The 'professional' batter could be at hand if the one (or a few different batches) made by Ben failed. It would be extremely helpful to see how to fix failed batter, or when it can be only discarded!
This format is a keeper! I loved watching Ben gain a new skill. Karan is such a great teacher. He's so patient and encouraging. I love when he is a guest! Thanks, fellas!
Shoutout to Prakash Dadosa for making the dosas look so easy and effortless! Clearly someone who has honed his craft and so cool to see Ben learn this new skill with such respect and patience!
Actually Karan said "Prakash does the dosas in the restaurant" not Prakash Dadosa. The captions were so wrong! 😂 I had to raise the volume to hear what was being said.
keep bringing him back until he teaches how to cook a few whole meals! if there's one thing i love about indian food, its how delicious they make vegetarian foods and i think thats something that us here in America could use.
I'm often amazed how vegans in the US use so many fake meat products. There are thousands of lovely dishes from S. India that don't include meat (or dairy). I eat meat but also love a lentil curry or veggie dish.
And in Australia. I'm a difficult person to please when it comes to purely vegetarian foods but I have very fond memories of my dad making a potato and cauliflower curry but I don't really like cauliflower so these days I think I would replace it with potatoes, broccoli and peas, either frozen peas or fresh snow peas would be really nice. My dad makes fantastic curries, I can cook from the exact same chicken Murgh Makhani (butter chicken) curry and his will always be much nicer. He cooks curries much better than most takeaways we get and he's not eeven Indian, he English/Australian.
@@melissalambert7615 the one thing about meat substitutes is that often they have a high protein content. sometimes when cooking with whole foods, you might have to eat A LOT of different plant protein sources combined to get the same amount of protein. whole foods are definitely better for you than meat subs, but the high protein is often hard to beat imo. I don't want to eat tofu at every meal just to get enough protein 😬
Great job Ben. It takes time to learn how to the spiral in one go, and the attempt is good. The type of pan and temperature is critical....in fact dosa (thosai) pan are usually hand-me-downs because it is well seasoned. Love this format of learning. Karan was an amazing teacher....can’t wait for the next one.
I'd love to see more of this! Chef learns from Chef is a great idea! Top marks to Ben for giving it a crack, as someone from Sri Lankan heritage, dosa is bloody hard to pull off for a first time
I love this! I miss the videos where you all get to go outside to touch grass and take us along. Will Mystery Night Out ever make a return? Maybe some 24 dishes in 24 hours?? Maybe some more London's Best???
Loved this. It took me months to perfect the art of dosa making. It is also crucial to get the batter “right”. Different consistency and type of dosa batters need a different approach to spreading them.
As a Tamilian, I'm so chuffed to see Ben attempt to make a dosa. Here at home, we generally use a long handled, rounded spoon to spread the batter around. And yep, coconut and coriander chutneys are an absolute favourite of mine. My mum will also occasionally make a groundnut chutney, which I absolutely love.
Can I ask the reason for it being a flat surface, rather than something like a crepe spreader? I would think that would be a good tool for getting it the batter spread thinly and evenly. (And if I could ask another question, what is the point of the oil and then possibly scraping it into the top of the batter? Especially at the restraunt, it looked like they were almost making stripes on the underside of the dosa!)
I really enjoyed this - not only is it nice to see Ben challenged but to learn the different techniques from different food cultures is always an interesting watch!
Omg! I was just watching a tiktok of a street food vendor making these yesterday, and that was the first time I ever saw these being made! Awesome stuff, guys!
@@SortedFood And great work to Ben as well! Coming from the states, here, but if I ever get the chance to head over there, I'll def have to check out Hoppers and enjoy some of these as appetizers!
This was a good format and I think that Ben got it at least 85% perfect in the end. What the boys haven't picked up on yet is that this is now part of Ben's arsenal and that they soon might be expected to do it in a challenge xD
Probably my 1st 1st comment on any channel, ever! Jamie's laugh at the end after Karans comment on gas just made it funnier. Had me giggling as well. 😂
Ok, if you're gonna do more videos like this, one thing I'd love to see Ben try is omurice. It went viral a few years ago as a particularly difficult dish to learn, but it looks delicious and satisfying to get right.
I love the guests on the show. They bring in another perspective and expertise. And it's never a competition but more sharing a passion for food, its preparation and the joy of eating it.
What Ben did within a few hours of learning is really commendable... There are many who do it at home, who have been eating these for years altogether yet fail to make Dosa like those... Tempering that coconut chutney is an important step, without that, the chutney feels incomplete.
A video with Chef Karan is ALWAYS welcomed! I've enjoyed his appearances so much over the past few months that I've been aware of Sorted - Thanks, JOLLY! - that I recently purchased the cookbook from Hoppers to cook from in 2024! Thank you, All!
There’s no trick to it really, just quick pour & one swift continuous spiral 🌀 motion which you perfect with practice. Great job taking on a new challenge Ben 👏🏽 and Karan for being a good teacher! 👏🏽
Always love these videos. You guys are amazing. We found a place that served Dosa here tonight.. Trying it for the first time and branching out to even more that we've never tried.. Looks incredible.. Can't wait to try it!
Amazing effort Ben!! It takes sooo much practice to get a dosa right. The cast iron pan use it on a open fire burner and not on the induction. It is much easier to use. Also, something to try is start off with circular, smaller, thicker dosas and then progress to the more oblong, thin crispy ones. It is a bit of a learning curve but that's how my mom and grandmother taught me to make perfect dosas everytime.
This was great fun and quite timely since I made crepes today for the first time which although very different in taste seems to be prepared similarly. Ben did a great job but then again he usually does. Can you post the recipes of what you made today? Thanks for introducing me to dosas!
We use a ladle to scoop the batter and spread it on the pan at home. I've seen that in every household I've visited in Kerala. The scoop utensil they used, I've seen that only in restaurants.
That was great & I thought Ben did really well. I've never attempted dosas but I know what a challenge it was for me learning to make really good large crepes which is the nearest thing I can think of.
I love this format where Ben gets to learn something new within a short timeframe. Great to see him challenged like this.
stretch his brain a bit and get him out of the allotment for a while ;)
Me tooo
Great to see him challenged like he challenges the normals all the time
Agreed!
Chef enrichment
Karan to Ebbers is like how James is with the Normals!
“I just really want him to do well” vibe ☺️
Yes! It's such a wholesome attitude. While the normals just want carnage and chaos for payback.
And THAT is why I totally miss James in the show! While Ben is the wiseguy, James is the nice guy.
I thought the same thing watching this.
Yeah James and Ben balance eachother out in a great way. And even though Ben is a favourite of me, I notice the balance being gone and I miss it. Hope James will do another guest appearance soon.
@@laartje24 My favorite was always James. But after all it comes to the same as you wrote. The gang withoug James is missing a big part to balance.
Always great to see Karan back, he's such a...gentle?...personality to add to the boys. And his cooking always looks amazing and seems easy when he gives instructions. I love it when they throw in the local "celebrity" chefs to come do bits like this. Like Poppy and James Curry. Just a shame I'm across the pond and can't go to their restaurants to taste it.
I know! I would love to go to Karan's restaurant.
Exactly - gently and kind - I just adore him
A true leader
A GREAT teacher! In perfect alignment with the goals of this channel.
Karan trying to come in to help at 9:30 was so funny, he's like a super supportive parent that wants to make sure his child does well while the normals just wanted Ben to suffer
LOVED THAT!
I want him to be a regular on the show! ( Also, if he's single I would like to know that too 👀)
@@geekfreak2000 The wedding ring suggests otherwise 😛
@@geekfreak2000 regular Yes, I want to know how to make the Sosa batter correctly. I would subscribe to his channel if he had one. His restaurants are on the opposite side of the world to me 🥺
Can we take a second to thank Karan for the way he explained things at the beginning ?
It was really easy to understand even from behind a screen. He described the flavour very well.
Thank youuu !
As someone who makes dosas almost every day, a flat bottom cup is ok in a large hotel pan (or stone) but for home cooking, I always use a small round ladle. And the trick is to go in spirals in one continuous motion once the batter is in. You can't go back and flatten parts again.
Me too ... I would recommend a ladle as well. And at our home we would season after fermentation 🙈😅
@@sana_speranza Yes. We also put salt afterwards. If the weather is hot, it doesn't matter, but during cold times salt will stop fermentation
Yeah was about to say the same
Indians uniting under a Dosa video :P
Thank you for sharing this with us all
Ben nailing that in under an hour is really impressive.
I remember making dosas, when I was young, with my mother and utterly failing at every attempt.
It's so great to see traditional South Indian food made properly with the love and respect it deserves.
I love all Indian food, I don't know how authentic it is but my local Indian takeaway does a south Indian garlic chili chicken and it is amazing.
I don't think Indian food gets the recognition for regional variations in the same way Chinese food does it all seems to get lumped together as one thing.
@@24magiccarrot
Sounds delicious.
And what you stated is very accurate. The mainstream Indian dishes that the West is exposed to that are Butter Chicken and Naan are just a drop in the ocean.
29 states and 8 union territories that specialise in their own local cuisine.. there'd easily be around a 1000 unique dishes and that is without counting the ones that were brought about as a result and influence of Chinese and Mughlai cuisine. The North East of India had a lot of Chinese immigrants (during the British rule) who have blended Indian and Chinese cuisine and Mughlai cuisine that was brought in after the invasion of Muslim emperors, which elevated North Indian cuisine by bringing in new methods of cooking.
@@sskarn Unless it's not authentic butter chicken in the UK isn't that popular cuisine among curry lovers, it's seen as sort of a gateway dish to other curries.
Obviously, a lot of Indian cuisine in the UK has been altered to suit UK tastes, for example, Balti was invented in the UK, and things like Tika masala in the UK are very different from the masalas you get in India, typically UK palates want creamier and sweeter dishes.
I have no idea how authentic it is but I usually get a Kali Mirchi when I order from my local Indian, the main spice in it is tamarind which I know is traditionally African but is fairly common in India.
Machi, you're right....west absolutely doesn't know most hidden gems like rasam, thogayal, vetthal kozhumbu etc. All these would be popular if it's popularized enough is what I feel.
Hope you guys have Karan back. He's an absolute gem.
Always.... we love Karan!
Now this is a quality format ! It's nice seeing Ben out in another kitchen ! Loved this
We're glad you liked it Kyle, thanks for watching!
Karan is incredible. Love having him in the studio. He adds to much not only in knowledge but also with his personality.
He is a caring professional
Great job, Ebbers! Karan's a fantastic guest, so descriptive with such an iconic dish. Will definitely be stopping by Hoppers the next time I'm in London.
Thanks Laura! You won't regret your trip to Hoppers, that's for sure!
Karan is my favourite guest. He's awesome. Informative without being condescending.
This was fun to watch.
He has such a different energy from Poppy and I love them both. Poppy is like your cheeky sister who enjoys a dirty joke, and Karan is like the calm, supportive dad who is excited to help you learn and just wants you to do well.
Or immature, Poppy comes to mind. She's a great person but I do find it irritating when shes being immature, I'm not a 12 year old kid anymore, not for a long time.
I love seeing Karan. He brings such a foundation of knowledge and has a ton of patience.
I love when you have Karan on. He is a fantastic teacher. And his passion for his food makes me want to learn more.
I thought Karan was an awesome teacher and wonderfully represented the general Southern Indian way of Dosa and Chutney. And Ebbers was a fantastic Student and he did a splendid job. Loved the way you all respected the ingredients and the age old traditional techniques. Kudos to the entire team. 👍
I think Ben did a great job, and Karan is such a lovely guest! That coconut chutney looked AMAZING.
Yes! This is fantastic. I love seeing stressy Ebbers!
Karan is funny and lovely as always and it's always a treat when he's a guest.
Please do more of these! I'd love Ebbers to take on 1 hour masterclasses from the various chefs you've met in London. Imagine who else has cast iron pans that need re-seasoning!
I agree but I do really want to see the correct method after Ben has made his mistakes as we likely would. We would learn best that way.
I think Karan is my favourite guest chef you've had on. He's super passionate and charismatic and seems like he's genuinely nice.
As a south Indian following the channel, I loved the fact that you guys challenged Ben to learn to make the Dosas . Things I can add to the process,
The restaurant griddle was quite hot and getting the tawa to a decent temperature is necessary to get the even browning, similar to that of a crepe, and you want to test the heat to a point whereby putting the oil and spreading it, then adding a bit of water, clears up by itself (Ben wiped it and didnt realise the pan wasn't as hot as needed). This is the stage you put the dollop of the better in the center of the pan and in a spiralling motion spread outwards to make the Dosa. The pan Dosa use the space and are generally more circular whereas those in restaurants tend to be bigger and elliptical, So I feel it was unfair for Ben to replicate it on the tawa, but great going on making the Dosa , but people would know that he made a fluffier type of dosa called Set Dosa.
Cast Iron pans always require a decent amount of seasoning before Dosas stop sticking to the bottom. Also, Its about disperising the oil using a bit of water effectively at a temperature when the water drops dance on the pan surface.
I love this format so much! it's a combination of the badges and the work experience week from years ago!
You're right, it's totally a combination of that 😂
This is exactly what I needed today. Thank goodness for Sorted!
I always throw a couple of handfulls of red lentil into my tomato sauce for pasta, it has such a meaty flavour when used as a spice, and gives it a bit of texture and umami without adding any meat.
I love how positive and a great teacher Karan is. Love seeing him on the show again! He is lovely to watch.
I can't wait to go to London and try some of these places. I would love a Sorted recommended food tour of London 🤓
Have you seen our London's best episodes? Obviously Hoppers restaurant is a must!
Oh perfect! This is definitely what I needed in my life today 🤗
Quote of the Day: “It’s really nice to see him get a dosa of his own medicine.”
😂😂😂
Made my day - Jamie is back!
i prefered Jamie:" What is it they say, barry, about bad workmen? what do they blame?" Barry:"Something about their tools" Ebbers:"Two of my tools are stood on the side"
@@Coloris I already mentioned that and yes, it was funny.
Dosa his own medicine*
“This isn’t the safety of the Sorted kitchen.”
You mean the one with the electronic coconut scraper, flamethrower, hotdogger and the retro sodastream? Not to mention Barry leaving random hobs on? 😉
Home sweet home
@@BIFFALA 100%
We wouldn't have it any other way 😄
@@SortedFood me neither! The Sorted kitchen seems like a fun place to work or just hang out.
Granted, Ben has years of culinary experience so he has a leg up on learning new methods and cuisine. But I think anyone who learns a new skill and can make something passable in an hour is to be applauded, and the teachers especially applauded for making it so clear and informative.
I love this and think Ben should do more of these. I also feel the pain of the having to re-season a pan. I love my skillets, but they can be a pain if they aren't well taken care of.
First of all, thank you so much, Sorted Food for learning to make one of my favourite things to eat!!! 🥰
Genuinely, this was a great effort. Most of us spend years learning the dosa-making technique, and we grow up having it for breakfast/dinner. Ben did a great job of making dosas from just learning the technique in one hour. :)
Also, it's notoriously hard to cook dosas without a gas flame because the heat can't be controlled as easily. The fact that Ben didn't burn any or have them underdone (easy mistakes to make) is a true moment where I think his chef skills shone through.
Love the teaching energy that Karan has. this is a beautiful example of professionals teaching professionals.
I love Karan.
He is so wholesome and helpful.
The guests are always a welcome sight.
love this video format of ben learning new cooking styles! karan is also an absolute sweetheart and amazing guest, would love to see him again!
I love how helpful Karan wants to be all the time, so passionate about making really good food. And it does look so very very good.
You guys are really upping your game as of late with fresh concepts, production values etc. Love it!
Karan is fantastic, I'd love to see more of him on the channel!
I’ve been watching sorted for over 10 years now and it warms my heart to see you guys try really hard to make something I’ve eaten since I was a kid. It’s been great being along for the ride
I always watch these videos while eating my dinner. Lately, I haven't had the energy to cook time consuming meals, so I am sitting here with my pasta pesto watching amazing food being created! Honestly, I cannot complain! You guys are amazing
I love this new style! If you want to continue it in the future, maybe look into pasta making. Some shapes like lorighittas are a nightmare
I've been waiting to see Ben make dosas for a few years now and when I caught a glimpse of it upcoming on Instagram I couldn't wait!
Please do show more south Indian foods. Dosas are brilliant, but so are the rasams, chitrannas (coloured rices eg. Tamarind rice/puliogare) and it's just a world of so many different flavours that vary even within districts of South India. Thanks to Karan for teaching the techniques and also demonstrating how different restaurant dosas are to home made ones.
Karan is such a great guest. He is a wonderful teacher and such a nice voice ☺️
Experiencing start when comfort zone ends and it's wonderful to see somebody just bravely go there and try new things 🤟❤️
This was an absolute pleasure to watch. Wish you guys would do more of these.
So pleased to see Karan back! He's so kind and knowledgable and has such chill vibes.
Karan...what a total gent! It's always a pleasure to watch people with great knowledge and skills, but it's the generosity of sharing that expertise and the desire to teach well and cheer someone on that is particularly charming.
Karan is amazing, isn't he. So friendly, such a great teacher and presenter, amazing personality.
I love watching these videos daily. It’s so easy to get lost on this channel as they take you on a journey of flavour around the world, and some great laughs along the way too 🤣 Keep it up guys 👍🏻👌🏼
Love seeing Ben get to have new experiences. I know it’s gotta be tough to find new inspiration and growth while staying at the same place with the same people. Ben is the kind of person who loves continuing education (I know bc I am too) and I’m glad to support him learning new things and being cheffy!
It was a wonderful idea! It's lovely to see Ben learning some stuff from different traditions, already being well educated and using his skills and knowledge. Karan's advice were very simple and easy to understand, he's such a nice guest!
I only wish Ben made the batter himself, I feel it's a critical part. I know it's complicated to shoot, but maybe it would be possible to record just Ben preparing the batter (and review the footage later with Karan, or video conf him just for the preparation) and use it the next day in the studio. Of course, the same for other time-needing ingredients, should you continue this format. The 'professional' batter could be at hand if the one (or a few different batches) made by Ben failed. It would be extremely helpful to see how to fix failed batter, or when it can be only discarded!
I really enjoy the way Karan and Ben interact - they both seem to have a teacher’s soul.
That feeling when Sorted marathon is being interrupted by a new video...
Happy to see Ben slightly nervous, but i'm his geeky element!
This format is a keeper! I loved watching Ben gain a new skill. Karan is such a great teacher. He's so patient and encouraging. I love when he is a guest! Thanks, fellas!
Shoutout to Prakash Dadosa for making the dosas look so easy and effortless! Clearly someone who has honed his craft and so cool to see Ben learn this new skill with such respect and patience!
Actually Karan said "Prakash does the dosas in the restaurant" not Prakash Dadosa. The captions were so wrong! 😂 I had to raise the volume to hear what was being said.
keep bringing him back until he teaches how to cook a few whole meals! if there's one thing i love about indian food, its how delicious they make vegetarian foods and i think thats something that us here in America could use.
South Indian food is quite vegetarian-friendly. North Indian not so much.
I'm often amazed how vegans in the US use so many fake meat products. There are thousands of lovely dishes from S. India that don't include meat (or dairy). I eat meat but also love a lentil curry or veggie dish.
And in Australia. I'm a difficult person to please when it comes to purely vegetarian foods but I have very fond memories of my dad making a potato and cauliflower curry but I don't really like cauliflower so these days I think I would replace it with potatoes, broccoli and peas, either frozen peas or fresh snow peas would be really nice. My dad makes fantastic curries, I can cook from the exact same chicken Murgh Makhani (butter chicken) curry and his will always be much nicer. He cooks curries much better than most takeaways we get and he's not eeven Indian, he English/Australian.
@@melissalambert7615 the one thing about meat substitutes is that often they have a high protein content. sometimes when cooking with whole foods, you might have to eat A LOT of different plant protein sources combined to get the same amount of protein. whole foods are definitely better for you than meat subs, but the high protein is often hard to beat imo. I don't want to eat tofu at every meal just to get enough protein 😬
Most retard comment here@@kohlinoor
Great job Ben. It takes time to learn how to the spiral in one go, and the attempt is good. The type of pan and temperature is critical....in fact dosa (thosai) pan are usually hand-me-downs because it is well seasoned. Love this format of learning. Karan was an amazing teacher....can’t wait for the next one.
I'd love to see more of this! Chef learns from Chef is a great idea!
Top marks to Ben for giving it a crack, as someone from Sri Lankan heritage, dosa is bloody hard to pull off for a first time
Wonderful format. More of this! It’s really great to see a chef exploring new dishes and learn from other chefs.
I love this! I miss the videos where you all get to go outside to touch grass and take us along. Will Mystery Night Out ever make a return? Maybe some 24 dishes in 24 hours?? Maybe some more London's Best???
Loved this. It took me months to perfect the art of dosa making. It is also crucial to get the batter “right”. Different consistency and type of dosa batters need a different approach to spreading them.
I have never met Karan in my life and he still somehow feels like a friend, what a great guy to have in the videos!
I love when Karan is on the show -- I always learn so much. Please continue to have him on the show!
It's lovely seeing another passionate restaurant owner on the channel. They bring a whole another energy to the videos.
Love this new format!!
Oh. You MUST do more of these videos! This was one of the funnest ones in a long time.
Always love it when Karan comes to visit. If I am ever in the UK I am headed to Hoppers!
I love Karan trying so hard to help Ben make good dosas, but Barry and Jamie are just enjoying his struggle.
As a Tamilian, I'm so chuffed to see Ben attempt to make a dosa. Here at home, we generally use a long handled, rounded spoon to spread the batter around. And yep, coconut and coriander chutneys are an absolute favourite of mine. My mum will also occasionally make a groundnut chutney, which I absolutely love.
Can I ask the reason for it being a flat surface, rather than something like a crepe spreader? I would think that would be a good tool for getting it the batter spread thinly and evenly.
(And if I could ask another question, what is the point of the oil and then possibly scraping it into the top of the batter? Especially at the restraunt, it looked like they were almost making stripes on the underside of the dosa!)
IKR. My Tamil flatmates taught me to make dosa and seeing him at it is annoying.
@@werdfeefs7027 crepe are flat. Dosa has a few grooves- it’s not completely flat.
My family lives off of dosa! So cool to see it featured
@@werdfeefs7027 there are supposed to be stripes to add flavor
Ok, this video was a lot of fun to watch! Great idea, please keep moving forward with this series idea!
Can already tell I'm going to love this format
I really enjoyed this - not only is it nice to see Ben challenged but to learn the different techniques from different food cultures is always an interesting watch!
My favourite channel… thank you for the video I loved it!
Absolutely love this new addition and will always love a Ben learning new things
Karan is Amazing!! Great Master chef teacher to Chef Ben. Ben did brilliant!😍😍🥰 Thank you Karan.👏🏼👏🏼👏🏼👏🏼
Love love love this video! Hope to see this become a regular series. Always entertained by Sorted
Being an Indian, I am feeling very maternal and proud watching Ben learning to make Dosa and succeeding 🥺🥺
really great to see the team get introduced to the tempering technique. it's quite common here in south asia :)
Yep, was new to us!
Omg! I was just watching a tiktok of a street food vendor making these yesterday, and that was the first time I ever saw these being made!
Awesome stuff, guys!
Great timing!
@@SortedFood And great work to Ben as well!
Coming from the states, here, but if I ever get the chance to head over there, I'll def have to check out Hoppers and enjoy some of these as appetizers!
As a South Indian, I think Ben needed a brown mum watching over your shoulder sighing unnecessarily loudly for the whole learning experience
I had the normals tutting instead!?!
@@SortedFood close enough 😂😂
This was a good format and I think that Ben got it at least 85% perfect in the end. What the boys haven't picked up on yet is that this is now part of Ben's arsenal and that they soon might be expected to do it in a challenge xD
Good work Ebbers! I love that you are always willing to try something new and continue to learn😊
Probably my 1st 1st comment on any channel, ever!
Jamie's laugh at the end after Karans comment on gas just made it funnier. Had me giggling as well. 😂
I also love how Karan continues to finish his train of thought, but with a look like "what did I say??"
Yeahhh it"s always a pleasure to see Karan! It was cool to see Ben sttressing a bit!
Okay Karan was so fun to watch in this episode. I think it'd be fun to have him a chef vs. chef battle or a pass it on. More of him!
Ok, if you're gonna do more videos like this, one thing I'd love to see Ben try is omurice. It went viral a few years ago as a particularly difficult dish to learn, but it looks delicious and satisfying to get right.
I love the guests on the show. They bring in another perspective and expertise. And it's never a competition but more sharing a passion for food, its preparation and the joy of eating it.
This was great! And I think Ben did a terrific job! I learned something alongside the chef, too. I hope you do more of these!
What Ben did within a few hours of learning is really commendable... There are many who do it at home, who have been eating these for years altogether yet fail to make Dosa like those... Tempering that coconut chutney is an important step, without that, the chutney feels incomplete.
Karan is always a fantastic guest. Love to see him, how he plays off of Ben and the normals, along with the unique knowledge of cooking.
A video with Chef Karan is ALWAYS welcomed! I've enjoyed his appearances so much over the past few months that I've been aware of Sorted - Thanks, JOLLY! - that I recently purchased the cookbook from Hoppers to cook from in 2024! Thank you, All!
What a great guest. Very fun show.
There’s no trick to it really, just quick pour & one swift continuous spiral 🌀 motion which you perfect with practice.
Great job taking on a new challenge Ben 👏🏽 and Karan for being a good teacher! 👏🏽
YESS FINALLY!! Dosa!!!! My favorite! Thank you!!! I’ve been saying this for a while so glad you guys are exploring this world of cuisine!!!!
Always love these videos. You guys are amazing. We found a place that served Dosa here tonight.. Trying it for the first time and branching out to even more that we've never tried.. Looks incredible.. Can't wait to try it!
Kudos to Ben for jumping in and working so hard to learn it, and kudos to Karan for being kind and gentle with it!
They look really good. Nice job, Ben, with little time to learn it.
Wow what a beautiful looking restaurant! Karan seems so lovely too 🙂
He really is.
Amazing effort Ben!! It takes sooo much practice to get a dosa right. The cast iron pan use it on a open fire burner and not on the induction. It is much easier to use.
Also, something to try is start off with circular, smaller, thicker dosas and then progress to the more oblong, thin crispy ones. It is a bit of a learning curve but that's how my mom and grandmother taught me to make perfect dosas everytime.
This was great fun and quite timely since I made crepes today for the first time which although very different in taste seems to be prepared similarly. Ben did a great job but then again he usually does. Can you post the recipes of what you made today? Thanks for introducing me to dosas!
We use a ladle to scoop the batter and spread it on the pan at home. I've seen that in every household I've visited in Kerala. The scoop utensil they used, I've seen that only in restaurants.
That was great & I thought Ben did really well.
I've never attempted dosas but I know what a challenge it was for me learning to make really good large crepes which is the nearest thing I can think of.
Yes, large crepe but with a different, very thick batter. It would be fun to give it a try.
"If I had gas right now, at least I could hear it." We've all been there, friend.