San Francisco, California
London, United Kingdom
- Plain Dosai
- Ghee Roast Paper Dosai
- Mysore Masala Dosai
- Masala Dosai
- Onion Rava Dosai
- Dum Potato
- Gun Powder or Milagai Podi (traditational Indian spice powder for dosais)
As you walk into the class, you’ll be greeted with hot chai.
You may have come across a huge, golden, folded dosai at your favorite Indian restaurant – it comes out of the kitchen with such a statement! You wouldn’t think you can make a dosai at home. It may not be as large when you make it at home, but it sure will be tasty! I'll be teaching you how to make the dosai batter from scratch using an Indian wet grinder. I'll explain other alternatives to the Indian wet grinder in case you don't own one. Learn how to make plain, ghee roast paper, Mysore masala, masala, and onion rava dosais, dum potato, and gun powder or milagai podi (South Indian spicy powder that goes with eating dosais) from scratch. The latter two items are most commonly eaten with dosais. You'll learn to make dosais in the most authentic manner on a cast iron pan.
Address to the class will be provided after registration.
When & Where
I Heart Curry
For a short time, I will be accepting private group and team building cooking class requests only. Please wrtie to me at fharzana at iheartcurry.com or call at (650) 691-5306 for more information.
Hi, I'm Fharzana. My Indian cooking classes in the San Francisco Bay Area emphasize hands-on cooking and help you overcome the challenges of cooking delicious Indian food in your kitchen at home.
Contact me via 'Chat with Fharzana' on http://iheartcurry.com or call at (650) 691-5306.