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. Learn the perfected, tested techniques to make traditional dosas with uncoventional toppings and to prepare accompaniments. Toppings like arugula and mushrooms make it a California dosa and spiced potatoes transport you to india!
This class is also an excellent opportunity to familiarize you with the jewels of the Indian pantry --- ghee, urad dal, toor dal, asafetida, fenugreek seeds, tamarind paste, dried coconut, green chilies, and curry leaves. These crepes are satisfying in a way that no burrito or wrap ever could be!
SIgn up for this class and you will be sent a cooking video link, recipes and supplies list to make these cruchy crsipy delectable treats in the comfort of your kitchen and at your own time. Successful results: taste and texture gaurenteed!
