Course curriculum

    1. Who I am

    2. What's in this course?

    1. Why are we talking about dosa?

    2. What is a dosa?

    3. What's a good dosa?

    1. Rice for Dosa

    2. Salt

    3. Urad Dal for Dosa

    4. What is Poha or Flattened Rice?

    5. Fenugreek

    6. Dosa Batter Formula and How You Should Think

    1. Blender vs. Wet Grinder vs. Hole in the Floor

    1. How to Make Dosa Batter: Soaking

    2. How to Make Dosa Batter: Grinding

    3. How to Make Dosa Batter: Fermentation

    1. How To Cook the Dosa

About this course

  • $50.00
  • 20 lessons
  • 1 hour of video content

Dosa: South India's Favorite Breakfast

Dosa is a thin, crispy pancake made of fermented rice and lentil batter, and it's a staple breakfast food in South India. It's a versatile dish that can be served plain or stuffed with a variety of fillings. In this course, I'll teach you everything you need to know to master the art of dosa making, whether you're a beginner or an experienced cook, there’s always something to learn. This comprehensive course covers everything from preparing the perfect batter to cooking the dosa exactly the way you want it. We'll also explore different types of dosa and other things to do with leftover batter. By the end of this course, you'll be able to make delicious dosas that are sure to impress.

What you will learn about dosa

  • How to make dosa batter

  • How to cook dosa

  • A far too detailed explanation of how the ingredients work

  • Tips and tricks for making your own dosa

  • Different types of dosa and their filling

Meet Payal Shah

TFS Creator

Payal Shah calls herself a Shepherd of Microbes at Kōbo Fermentary. She is not a chef or a food scientist or even a microbiologist, but a trained psychologist who just likes to eat and dive deep into rabbit holes to explore the wonderful world of fermentation. Inspired by her grandmother, Payal has been fermenting for over 20 years and has been curating, guiding, and tending to the Indian fermentation community. She is neurodivergent and this, along with her experience, equips her with the breadth and depth to understand fermentation in a different way and demystify it to make it accessible, un-intimidating, and relatable. She has a special interest in the rich heritage of Indian ferments and zero-waste processes. She answers fermentation questions every Saturday on Instagram.

Payal Shah