Dosa and Uthappam, a South Indian Vegetarian Classic


Unlike the northern regions of India, where wheat flourishes and is milled into an array of Naans, Rotis and ghee-soaked Parathas, southern India is tropical, shaded by coconut and banana trees and filled with forests of black pepper as juicy as berries on the vine.

South Indian cuisine is rice based. Rice is combined with lentils to make wonderful Dosas, Idlis, Vadas and Uttapams. These items are glorious and delicious besides being nourishing and digestible (due to the fermenting process). They are combined with Sambhar (lentils cooked with veggies and spices), Chutneys (lentil, coconut or veggie based sauce like accompaniment) or Idli podi (spiced powder mixed with oil).

In this three-hour hands on class, you will get to learn how to make:

– Dosa: Gluten free crisp savory crepes made with fermented batter of rice and lentil mix 
– Vegetable Uthappam: South Indian thick pancake made like a skillet pizza with Dosa batter and choice of veggies topping 
– Potato Masala: Mashed potatoes mixed with spices as a filling for Dosa 
– Coconut milk Chutney: Savory sauce that pairs well with Dosa and Uthappam 
– Milagai Podi : Also known as “Idli Podi”. A coarse powder mixture of ground spices made with dry red chilies, lentils and sesame seeds. This is traditionally used as a condiment for many south Indian dishes but mainly for Idlis and Dosas 
– Mile High Chai: Special Chai (tea with milk)

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