Dosa batter is a stone-ground, ready-to-pour pancake, waffle, and crepe batter. It’s gluten-free, sugar-free, vegan, and fermented: an all-natural recipe that people have been enjoying for centuries. While we consider dosa waffles with butter and syrup the “gateway” dosa, try one with potatoes, chicken, spinach and cheese, or whatever you have on hand. Dosa batter keeps refrigerated for several weeks; any portion you aren’t using refreezes perfectly.
Keeps in the fridge for 28 days; unused portions can be frozen for later use.
We keep this batter frozen until we ship it to you; it can be stored in the refrigerator for at least 21 days, regardless of what the Best By date is since it has remained frozen until we pack it.
To make dosa batter, rice and lentils are soaked for several hours, ground with a stone grinder, and fermented at 90 degrees for a few more hours. The result is a batter with seductively sour taste that makes airy, crisp crepes or waffles, stack pancakes, and wraps. The fermentation process makes the rice and lentils more digestible, and some people who typically aren't able to digest these foods report that dosa energizes them. Our ancestors fermented their grains and legumes, and in recent years a whole movement has sprouted up to bring back such practices. A dosa tends to be easier to digest than a bowl of rice and lentils, particularly if neither has been soaked before cooking.
For a dosa-making tutorial, click here.
I haven't actually bought this dosa batter yet, but I have been using the Dosa Kitchen cookbook to make my own dosa batter since I saw Leda's talk at the Boston Fermentation Festival 2018. It's awesome when I make it so I would bet this product is also delicious. I absolutely plan to purchase this the next time I want dosa, and don't want to make the batter from scratch. So happy to see their products offered here!
I have always loved dosas and you can't find them in many India restaurants. I was so delighted to find Dosa batter at FTY! came out perfectly the first time.