Dosa Kitchen

What started with a food truck serving “the best dosas in the US” and the country's first dosa cookbook (Dosa Kitchen, Random House) culminated in a CPG brand with a mission to bring dosas to kitchens across the US.

Gluten-free since 800 AD, DOSA BATTER is a ready-to-pour, sourdough-style batter for making perfect waffles, pancakes, and crepes. This ancient food with contemporary convenience is crispy, chewy, with an unmistakable tang from fermentation. It’s the traditional, convenient, dinner-in-a-pinch South Indian street food that you can also put in a waffle iron, serve for any meal, use as onion ring batter, or slather with butter and drizzle with maple syrup. It’s really hard to mess this up. Especially with Dosa Kitchen’s help.

Dosa Kitchen's DOSA BATTER is:
* 100% natural
* gluten-free
* sugar-free
* vegan
* fermented
* gut-friendly

KAANJI is a traditional Indian digestive tonic made from beets and carrots. Its perky flavor and probiotic profile make each sip an instant pick-me-up! It’s a low-sugar functional beverage made with real-food ingredients, including organic and local vegetables. Our Kaanji is the first on the market in the US, after “test-trucking” it at Dosa Kitchen Food Truck for five years. 

Dosa Kitchen's KAANJI is:
* probiotic
* gut-friendly
* raw
* made with organic vegetables
* gluten-free
* vegan
* low-calorie
* an instant pick-me-up
* 0 grams sugar per serving
* 8 servings per bottle

MYSORE CHUTNEY is a bright blend of chilis, fresh garlic, and vinegar for kick. It's the only Mysore Chutney on the US market. Unlike most hot sauces on the market, it is sold and kept refrigerated and not heat treated in order to retain its characteristic vibrant, fresh garlicky flavor.

Dosa Kitchen is the culinary collaboration of Nash Patel, who grew up eating dosas in Hyderabad, India, and New York cookbook author Leda Scheintaub. The two met in a South Indian restaurant in NYC where Nash was waiting tables. Nash offered advice on what to eat and how to eat it, and a spark ignited. Nash brought tea leaves, ginger, and cardamom to their first date, and over a lesson in chai-making their future together was sealed. Soon after the couple moved to Vermont, where they launched Dosa Kitchen food truck to share their love for the dosa and passion for local food. When their food truck started bringing destination diners from New York to Boston, they knew they were onto something. Nash and Leda went on to write the first US cookbook on dosas, Dosa Kitchen: Recipes for India’s Favorite Street Food, which was published by Penguin Random House in 2018. Motivated by customer comments that their dosa batter is the best they’ve had, they started packaging it and are now selling it regionally.