Cooking Dosas

Dosas are a wonderful combination of gluten-free ground cereals and legumes that ferment (like sourdough) with just the micro flora present on them, producing a bread like food that is both more digestible and higher in nutritional value than the raw grains. We will experience all the steps for cooking and eating them, and go home with instructions.

Classic dosas are to South Indians what crepes are to the French.  But unlike crepes, (made from eggs, flour and milk) dosas are made from an airy puree of ground rice and dal.  More like a spoonable cake batter than pourable crepe batter, this mixture is spread out on the griddle with the back of the ladle instead of turning the pan with a flick of the wrist