Learn to make Indian Masala Dosa Brunch in a private online class!

5.0 (9 Reviews)

Approximately 1.5 hours

English or Hindi

Your host Kavitha

Kavitha has been in the food business for many years and ran an Indian street food business in the outdoor markets of Brooklyn and Manhattan. She has also hosted and catered vegan and vegetarian events. Kavitha comes from a family of yogis and people who believe that the key to good health lies in good nutrition. She has first-hand seen the positive effects that simple tweaks in nutrition can have on a person's physical, mental and spiritual health, without compromising on taste or experience. Kavitha's cuisine is all about a simple, plant-forward lifestyle. She is passionate about teaching guests a classic South Indian Sunday brunch, especially to those who are looking to move towards meals that are planet-friendly, healthy and adventurous!

Highlights

Masala dosa, a gluten-free, savory sourdough rice+lentil crepe, is the superstar of south Indian cuisine. It is often served with Aloo Masala, a delicious potato mash and a tangy coconut cilantro chutney
Note: As dosa batter takes some time to ferment, you will prepare the first step of the recipe on your own 2-3 days in advance of your class. Specific instructions and recipe will be provided upon booking confirmation
Learn to make a quintessential south Indian Sunday breakfast, masala dosa paired with creamy potato mash and coconut cilantro chutney
Private, one-on-one online instruction with a New York resident
Scheduled mutually at your convenience (host lives in New York, USA (EDT))
Customization available for dietary restrictions or preferences
Recipes and ingredients list will be emailed in advance of class
Great source of protein, carbs, probiotics, micro-nutrients and heart-healthy fats.

What will you cook together

South Indian masala dosa, crispy, gluten-free rice+lentils crepe
Aloo masala, savory potato masala mash
A tangy cilantro coconut chutney

Ingredients

See Full Ingredient List

½ cup urad lentils (skinless split mung beans)
2 cups short grain, non-sticky rice
½ tsp fenugreek seeds (optional)
½ cup puffed rice (optional)
½ large yellow onion, julienned
1 large Idaho white potato, cut into quadrants and cooked in a pressure cooker, or boiled with water until soft and cooked through
1 tbsp chopped cilantro
1 tsp lemon juice
Salt to taste
1 tbsp olive oil or canola oil
½ tsp mustard seeds
1-2 fresh small thai green chillies, or a jalapeno
1 tsp split mung beans (urad lentil)
1 tsp split chickpea lentil (chana lentil)
One pinch asafoetida
½ tsp turmeric powder
3-5 curry leaves
Salt to taste
¾ cup split roasted chickpeas
¾ cup fresh grated coconut (white flesh only)
1 medium pod garlic
1-2 fresh small green chillies
¼ tsp mustard seeds
1 tbsp cilantro leaves, washed thoroughly
1 tsp canola oil, divided in 2 parts
½ tsp lemon juice
Salt to taste

Gallery

Other Classes From This Host

Online Class Reviews

5.0 (9 Reviews)

Lori 3 February 2022

"Kavitha was awesome before and during class. She contacted us the day before to ensure we had everything we needed. Her attention the whole time was amazing, she even checked how the food looked on the camera! The other couple helped out with the cooking, and my granddaughter, who had never had Indian food, loved it. We all enjoyed the food, the company, Kavitha's friendly style and would highly recommend this class."

Kavitha 7 July 2021

"We had such a great time with this class! Having the two cameras was so helpful and the instructions were easy to follow. Hearing about the history of the food was really neat and make it even more special. This was a full food experience and we loved it!!!... There were some weird family dynamics going on with my family on the other screen that I was not prepared for and you handled it so well. Thanks for making it such a special experience for Adam and myself! We loved it!"

Margot 5 April 2021

"Did this class as an online birthday surprise for a friend, and we all had a blast! The dosa recipe is a little challenging for those new to South Indian cooking (as we all were), but Kavitha was so helpful and patient with all our questions. Would highly recommend this class!"

Therese 27 February 2021

"This has really fun classes to take with a great teacher. The food has turned out amazing each time. Kavitha is clear in her instruction and very patient. We have been getting the recipes beforehand and they are well written as well. We have actually signed up for our third class which will take place tomorrow. Looking forward to it!"

Louisa 17 February 2021

"Kavitha was a great guide to making delicious crepes. I was amazed at how quickly I was able to get them right! She was a clear and responsive instructor and her directions were great."

Andrew 1 February 2021

"I love dosas in restaurants, and I've actually tried to make them before from the internet and from books, but it never really worked. But this class did! They were delicious, and it was actually easier than some of the recipes I've tried before. The coconut chutney may be the best one I've ever had, and the spicy potato filling was really good too. Really first rate."

Lindsay and Mark 25 January 2021

"Kavitha is patient, descriptive, and kind. She communicated well before and during the class. Before the course, she scheduled an additional session to prepare for the main session. While cooking together online she repeated directions and gave additional advice. She used two cameras to show her workspace and preparation. After the course was complete, she kindly followed up with tips and additional tools to make the next cooking experience better. I highly recommend Kavitha for your next online cooking class!"

Anonymous 17 January 2021

"Kavitha is a wonderful teacher - patient and knowledgeable"

Andrew 14 January 2021

"I've actually tried to make dosas several times before from recipes in books or on the internet, but Kavitha's class was the first time I got them to work; I'm really grateful. The spicy potato filling and accompanying chutney were also great, a really excellent brunch."