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November 21, 2021 10:30 AM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Join our expert on Indian cooking Aditya Raghavan for this virtual cooking class on Dosas, filled with a Potato Masala and served with a Coconut Chutney as well as an Oil & Dry Spice Gunpowder Chutney. Originating in the Southern state of Tamil Nadu, these fermented batter crêpes are popular throughout India and beyond. Addie will share his food memories with you as he prepares recipes that he learned in childhood in this online cooking class. And we will send you a video on how to prepare and ferment your Dosa batter, since this will need to be done a day ahead. Then during your class we’ll prepare the filling and accompaniments, and learn how to cook our Dosas in a cast iron pan, or a non-stick skillet.
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Ingredients, Potato Filling for Dosa: russet potatoes, onion, grapeseed or canola oil, turmeric powder, asafoetida, black or brown mustard seeds, chana dal, Thai green chili, curry leaves, cilantro to garnish
Ingredients, Dosa batter: whole, de-husked urad daal (small, pellet-sized, round and white lentils), idli rava, fenugreek seeds
Ingredients, Coconut Chutney: frozen fresh-grated coconut (available at the Indian grocery store), Thai green chili, chana dal (dried and split chickpea lentils), coconut oil or all purpose oil, mustard seeds, curry leaves
Ingredients, Gunpowder: bengal gram, urad dal, Kashmiri red chilies, sesame seeds, Asafoetida
Specialty Equipment: spice grinder, blender
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel online and learn to make Arroz Negro, a Catalan version of Paella that's flavoured and coloured with Cuttlefish Ink. A variation on a typical Seafood Paella, the Cuttleish Ink (more commonly called Squid Ink) is stirred into the stock adding a black hue and distinctive flavour. We'll be finishing our Arroz with roasted red peppers and chopped parsley then serving it with a Saffron Aioli, for a pop of dramatic colour too!
Join Kathryn Joel online and you'll learn how to make her delicious warm Duck Breast Salad, light enough for a hot summer night but substantial enough to enoy as the main course for your evening meal. Together with Kathryn you'll prep and pan sear duck breasts, then serve them sliced and still warm over a tossed salad dressed with a Raspberry Balsamic & Walnut Oil Vinaigrette, finished with rapsberries and candied pecans.
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