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Classic Masala Dosa (Batter from Basmati Rice and Urad Dal) - Portobello Mushroom and Spinach Dosa with Roasted Onions and Jack Cheese - Unconventional Dosa with Salad Filling of Kalamata Olives, Arugula, Goat Cheese, Avocado, and Cherry Tomatoes - Sambar - Coconut-Date Chutney.
What you will learn
For: Ages 18 and Older
Long before the advent of American fast food, there was the dosa --- a crispy crepe made of mixed rice and lentils. This crunchy, tangy wrapper perfectly complements an inventive array of light yet savory fillings that elevate the humble Indian breakfast staple to a perfect quick lunch or dinner. The art of making perfect dosas begins with the right consistency and proper fermentation of the batter, but the ultimate test is in the cooking technique. Students will get hands-on practice and techniques to make perfect dosas and to prepare accompaniments.