We use Ghee, a type of clarified butter, in our Dosa preparation. Although ghee is derived from cow milk, the processing of ghee removes water through evaporation and milk solids through separation. Thus, ghee has negligible amounts of lactose and casein and is therefore, an acceptable form of butter to most who have lactose intolerance or milk allergy.
Ghee gives the Dosa that savory flavor and adds to its crispiness. Though rich in fat, it contains high concentrations of monounsaturated Omega-3. Used in all facets of Indian cuisine, ghee is a staple of Indian cuisine, and every household has its jar of ghee ready used to be in almost all its recipes.
Jeera, also known as Cumin, has been used in India for thousands of years. Jeera is high in iron content and helps in digestion by stimulating the pancreatic enzymes. It also helps to regulate blood sugar and cholesterol as well as having antioxidant properties.
Imparting a nutty, warm flavor, Jeera is added to our Dosa to bring out the natural sweetness of our ingredients. It is the most used spice in Indian cuisine.
Long used in Ayurvedic medicine, turmeric has many scientifically proven benefits such as the potential to improve heart health and prevent against Alzheimer’s disease. It is also taken as a dietary supplement for treating arthritis.
India’s spices were once highly sought-after luxuries for Western civilizations. Expeditions were launched by famous explorers hoping to land on the shores of India to trade for valuable spices. Turmeric was one of those highly valued spices. With its warm, bitter, black pepper-like flavor, turmeric is added to all kinds of recipes but is most well-known for giving Indian curries its iconic color, flavor, and aroma. We use turmeric in many of our signature and traditional Dosa recipes!
Long before quinoa came the urad lentils. Both are well known ancient grains in their culture and both are nutritious staples of the diet. Compared to quinoa, urad lentils provide more proteins per cup (18g vs 8g), more Vitamin B folate for daily value (90% vs 20%), and Iron per cup (7g vs 3g).
Urad lentils have been grown and harvested in the same way since ancient times. Packing a nutritious and healthy punch per serving, urad lentils are ground down along with parboiled rice to make our Dosa base batter. It also goes through a carefully controlled fermentation
process to add healthy probiotics to help with your digestion.
Asafetida is a savory flavor enhancer that is also used as a digestive aid. Additional benefits include rich antioxidants, B Vitamins, antibacterial properties, and anti-inflammatory agents.
Known colloquially as the “devils dung”, this spice makes your Indian food taste like…Indian food! Fear not though because this spice loses its stinky aroma profile when it is mixed and cooked. Just make sure you store the original resin form in an airtight container!