Dosa Workshop - Fermenting with rice and lentils

Name: Dosa Workshop - Fermenting with rice and lentils
Start: 2025-11-29T14:00:00+01:00
End: 2025-11-29T17:00:00+01:00
Location: Edible Alchemy

Schedule

Sat Nov 29 2025 at 02:00 pm to 05:00 pm

UTC+01:00

Location

Edible Alchemy | Berlin, BE

Learn the secrets behind gluten-free sourdough creations through Dosa making with special guests from Namma Dosa
About this Event

Dosa Workshop with Namma Dosa
We’re thrilled to welcome Lavanya and Christoph, the founders of Namma Dosa, for a special guest workshop at Edible Alchemy! Together, we’ll learn the art of making one of South India’s most beloved foods: dosa. Participants will not only get to cook and eat dosas and chutney together but also take home their very own jar of freshly prepared batter to ferment and keep the dosa magic alive in their own kitchens.
Dosa has a rich history, stretching back as far as the 5th or 6th century in South India. This naturally fermented crepe is vegan, gluten-free, and deeply nourishing. Through fermentation, the batter develops a subtle tang and complexity that makes every dosa unique. Across India, dosas have evolved into countless forms—crispy and paper-thin, soft and spongy, plain or filled with spiced potatoes, always accompanied by chutneys and sambar. Some dosas are even made a meter long, turning this dish into not just a meal but a shared culinary experience.
In this workshop, you’ll:
* Learn how to prepare and cook dosas from scratch
* Enjoy freshly made dosas together with traditional accompaniments
* Take home your own 1-litre jar of fermenting dosa batter to continue your culinary adventure
Bring your curious tastebuds and a 1-litre jar for your batter!

About Namma Dosa: Christoph is German and Lavanya is Indian; they met in Australia and now call Berlin home. Having grown up eating dosas almost daily in her hometown Bangalore, Lavanya soon missed the comfort of this South Indian breakfast staple after moving abroad. From this longing, *namma dosa*—meaning “our dosa” in Kannada—was born. Starting with a regular spot at Berlin’s Markthalle Neun and various pop-ups, Christoph and Lavanya were among the first to introduce Berlin to this iconic dish, along with a selection of their favourite South Indian classics.