Dosa, deliciously thin crepes made from ground rice and black lentils, are quintessentially South Indian. It’s the dish that evokes a sense of home and is the ultimate comfort food, no matter what age. In this class Esha Bhandarkar will share South Indian flavors, as well as tips for home fermentation, as you cook and eat dosa that’s hot, crispy, and right off the pan. You’ll fill your dosa with kerala ishtew (curry-spiced chicken and vegetables stewed with coconut milk) and top with homemade chutney made with raw mango, garlic and coconut. Also on the menu: uttapam, a thicker variation of dosa with summer tomatoes, onions, and cilantro.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.