Dosa, deliciously thin crepes made from ground rice and 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 Payal Shah 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 spiced potato and onion and make sambar (lentil and vegetable stew with tamarind broth); coconut and fresh coriander chutney; and tomato chutney to serve alongside.

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.