Scaling- Making of "Adai"

Dosa-Adai and Scaling Today i invited my colleagues and there family to Dinner(Adai). Still now i have maximum prepared for 3 persons and today it will be double; That means i have to scale twice in everything i cook. So i said to myself it is In Project terms simply doubling and more, the risks are time management and the ingredients quantities. So i started preparing the Batter, usually i don for 2 people(One quantity for dinner and the other for lunch), so now made it three times.I soaked in water the Rice and the dal and Started the preparing the Sambar. Making Sambar was not straight forward like Adai, most of the quantities i normally do by trial and error when i prepare, so now it is a bigger challenge as the size is increased. So i took a more slower and cautious approach while adding the ingredients. (When scaling for the first time- need more attention) The the timing problem- it really took more time than i have initially planned( but here also i don't have correct measurement of how much time i normally take). I finished successfully preparing. But then i felt that the quantity may not be sufficient and so i made some more Sambar again. I also at temped Chatni for these many people first time. All of this was a Success as my colleagues enjoyed the dinner. scaling at this level it self shows so many Process improvements areas!