Learn to make South Indian Brunch in a private online class!

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

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