The Delectable Dosa: The Art of Making Indian Crepes
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.
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, mango powder, tamarind paste, dried coconut, green chilies, and curry leaves.
These crepes are satisfying in a way that no burrito or wrap ever could be!
Recipes will include:
Classic Masala Dosa (Batter from Basmati Rice and Urad Dal);
Unconventional Portobello Mushroom and Spinach Dosa with Roasted Onions and Jack Cheese;
Sambar ; and