Dosa: A South Indian Specialty

Originating in the southern part of India, Dosa is a tasty rice pancake that’s commonly eaten for breakfast. It gives the ideal kickstart to your day as it has the right amount of carbs and protein, minus the saturated fats and sugars.  The thin batter-based pancake is made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram ground together in a fine, smooth batter with a dash of salt, then fermented. This makes Dosa a great option for those amongst us who are on a gluten-free diet!

Dosa is known to exist since the 5th century AD. It is believed that the crepe was found initially in the Temple streets of Udipi, Karnataka. As time progressed, several variations of the dish came into being and many different fillings. So, what is inside a Dosa? The most popular among them are the Masala Dosa (Dosa with a potato filling), Rava Dosa (made using semolina), Mysore Masala Dosa (spicier Masala Dosa), Paneer Dosa (Dosa made with paneer which is a fresh cheese, Onion Rava Masala Dosa, Cheese Dosa, and Schezwan Dosa.

The Dosa is typically served hot and with accompaniments like coconut chutney, sambar, and different kinds of Indian pickles. They are a staple meal in South India and over the years became a popular dish even in North India, with many Udupi restaurants and street food stalls opening.

In New Zealand, Dosa is still a bit of a novelty, but that's about to be changed!

Antonia was born and raised in Southern India. She will be teaching you how to make the classic Dosa from that region and then discuss some variations.

Limited spaces. 

This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja (education@riverside.org.nz) to discuss sponsorship options if you are struggling to meet the workshop fee or to enquire about more info.