South Indian Classics Vol 2

Have you had a dosa yet? Golden, crispy, paper-thin and somehow one of the most satisfying things you'll ever eat.

In this class, you'll make one from scratch. But here's the thing - you'll also walk away with so much more than a dosa recipe.

Two elements. Endless possibilities. A fermented batter and a spiced potato masala - and between them, four completely different dishes. Watch the same batter go from a crispy dosa to a thick, pillowy uttapam. See the same masala tuck into puff pastry and come out as a golden baked samosa - not traditional, but one of those simple variations that becomes an instant favourite.

Join Anu for a relaxed, hands-on workshop exploring the flavours of South Indian home cooking. No deep frying, just hot tawa cooking, golden results, and the kind of food that makes you want to go straight home and make it again.

What We Will Cook

Masala Dosa (Crispy Rice and Lentil Crepe with Spiced Potato Filling)
Thin, crispy and golden on the outside, soft and filled with warmly spiced potato on the inside. Made from ready-to-use fermented batter and cooked on a flat pan. One of the most satisfying dishes in South Indian cooking.

Cheese Onion Uttapam (Thick Savoury Pancake from the Same Batter)
Thicker than a dosa, topped rather than filled. The batter is exactly the same. The result is completely different. A favourite for anyone who loves the flavour of dosa but wants something more substantial.

Puff Pastry Samosa (Same Masala, Different Form)
The same spiced potato masala, tucked into puff pastry and baked until golden. Not traditionally South Indian, but a simple variation that's easy to make at home and hard to stop eating.

Mint, Coriander and Coconut Chutney A fresh, vibrant chutney that ties the whole spread together. Made from scratch with simple ingredients you can find at any supermarket.

What to Expect

• A hands-on cooking experience preparing a range of delicious dishes together
• A sit-down meal to enjoy everything we cook on the day
• Recipes, tips, and printed handouts to help you recreate the flavours at home
• A sweet treat to finish
• A glass of bubbles

Who Is This Class For?

Whether you're vegetarian, vegan, or simply curious about South Indian cooking, this workshop is designed to be approachable and enjoyable for all levels. No prior cooking experience required.

All dishes in this class are naturally vegan. The puff pastry samosa contains gluten. A gluten-free alternative is available on request 

What to Bring

- Apron (optional)
- Container to take home leftovers (optional)
- Pen & notebook (optional – handout will be provided)