About

Dosa and sambar are part of daily life in South India. The thin crepe-like dosa are filled with spiced potatoes and onion and served with sambar, a savory lentil and vegetable stew, and flavorful chutney.

On the menu

• Traditional dosa.
• Sambar made with seasonal vegetables and lentils.
• Spiced potato and onion filling.
• Cilantro coconut chutney.

Details

• Dosa can be made of fermented or unfermented rice and lentil batter. Sambar is adaptable to seasonal vegetables. We'll make dosa from traditional rice and lentil batter, which will not be fermented. The recipe will include instructions to make a fermented dosa at home. 
• These dosa and sambar are gluten-free and can be made vegan by omitting ghee.
• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter).
• Do not bring water bottles. Water will be provided.

Details

A $15 materials fee, included in the cost of the class, covers all the ingredients you'll need.

Class Policies

• Closed-toe shoes must be worn in the studio at all times.
• Tie back long hair.
• Ages 14 and up are welcome.