Jun 11, 2026 · 21 min · 10 segments
Seattle restaurants are serving up dosas worth a long line or a reservation. We’re talking about fermented rice and lentil crepe's that are golden, crispy, fluffy and the size of a mini telescope…
No entities detected.
Shri ReppGuestBrandi FullwoodHostBut what do you think makes a good dosa? The flavor, the ingredients, the texture.
You can have triangles, you can have a long cylinder, When you're a kid, they give you a cone dosa that you can put on like a party hat.
Does it taste nutty? Do you really taste that fermentation in the sour notes? Then I look for the sides and accompaniments.
When it comes out, does it look glistening and golden? There's so many things to look out for.
OK, first things first, we are talking about the doses in Seattle, not the east side, because I've heard that dose of fans might come clamoring about it.
But what do you think makes a good dosa? The flavor, the ingredients, the texture.
You can have triangles, you can have a long cylinder, When you're a kid, they give you a cone dosa that you can put on like a party hat.
Does it taste nutty? Do you really taste that fermentation in the sour notes? Then I look for the sides and accompaniments.
When it comes out, does it look glistening and golden? There's so many things to look out for.
OK, first things first, we are talking about the doses in Seattle, not the east side, because I've heard that dose of fans might come clamoring about it.
The rest of this transcript — segmented and speaker-labeled, so you land on the exact moment something was said
Search every transcript — by keyword, by phrase, or by meaning, across every show Radar indexes
Trends — what is surging across podcasts, measured against its own baseline
Alerts — when a name you follow appears in a newly indexed episode
No account is needed to search Radar.