Dosa Kitchen Wants to Make Dosa a Household Name | Eater
"Started as a husband-and-wife food-truck project in Brattleboro, Vermont by Nash Patel (who grew up in Hyderabad) and Leda Scheintaub, this brand has been selling premade dosa batter across New England since 2022 and is expanding into New York City. The batter is made without preservatives or added flavorings and is packaged with a lightly Indian design that describes it as a “ready-to-pour pancake, waffle and crepe batter,” touting that it is stone-ground, gluten-free and vegan; the packaging includes illustrations and instructions meant to teach people how to spread batter for a classic dosa while also suggesting pancakes, waffles and other nontraditional uses. The founders translated family recipes from their food truck—offering items like beef keema and sambar—and developed Vermont-inflected innovations such as dosas with melted Vermont cheddar and a “dosa dog” (a hot dog wrapped in a thick uttapam with cheese, sauerkraut and mysore chutney). Their social channels and cookbook push playful, nontraditional ideas (dosa topped with smoked salmon, dosa blintzes, pancakes stuffed with ham and Gruyere) while positioning the product to demystify dosa for Americans; home cooks in the piece reported a learning curve but were able to make thin, tangy dosas, idli and inventive pancake/wrap variations using the batter." - Jaya Saxena
