South Indian Classics - Vol 3 More Dosas
Course Overview
Think dosa is just one recipe? Think again.
Discover a whole new world of South Indian cooking as you explore three delicious, naturally gluten-free dosas, each made from a different ingredient and each with its own flavour, texture and personality.
Using mung beans, red lentils and chickpea flour instead of the traditional fermented rice batter, you’ll learn how to create quick, nourishing meals that are naturally high in protein, gluten-free and perfect for everyday cooking.
Join Anu for a relaxed and welcoming cooking workshop featuring a blend of demonstrations and partially hands-on cooking. Along the way, you’ll discover versatile pantry staples, practical techniques and flavour-packed accompaniments that bring every dish together.
Whether you’re looking to expand your vegetarian repertoire, cook more gluten-free meals, or simply love discovering new cuisines, you’ll leave inspired to add these wholesome recipes to your weekly rotation.
This workshop is the third in Anu’s South Indian Classics series, but can also be enjoyed as a standalone class.
On the Menu
Mung Bean Dosa
A wholesome, protein-rich dosa made from whole mung beans. Light, crisp and satisfying, it’s a delicious alternative to the traditional version.
Red Lentil Dosa
A quick, naturally gluten-free dosa with a beautiful colour, soft texture and earthy flavour—perfect for busy weeknight meals.
Besan Chilla
A savoury chickpea flour pancake that’s hearty, versatile and packed with flavour. Often enjoyed as a quick breakfast or light meal across India.
Cabbage Poriyal
A classic South Indian stir-fry of cabbage, mustard seeds, curry leaves and coconut that pairs beautifully with the dosas.
Tomato Peanut Chutney
A vibrant chutney combining tangy tomatoes with roasted peanuts for richness, texture and depth of flavour.
What to Expect
- A relaxed and interactive cooking workshop
- A blend of demonstrations and partially hands-on cooking
- Enjoy a shared meal featuring everything prepared during the class
- Printed recipes and helpful tips to recreate the dishes at home
- A sweet treat to finish
- A glass of bubbles
Suitable For
Suitable for all cooking abilities.
Every recipe prepared in this workshop is naturally vegetarian and gluten-free, making this class ideal for anyone looking to enjoy wholesome, flavour-packed meals without compromising on taste.
What to Bring
- An apron (optional)
- A container for any leftovers (optional)
- A pen and notebook if you’d like to take extra notes (printed recipes are provided)
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Anu Indapurkar
Hi, I’m Anu, founder of Indian Veg Bites.
I’m a passionate home cook from India, now based in Neutral Bay, Sydney. I’m not a chef, just someone who loves good food, warm community, and the magic that happens when people cook together.
Through Indian Veg Bites, I run hands-on vegetarian cooking classes and Indian grocery tours, both in person and online. I’ve taught over 100 students via ClassBento (with 60+ glowing reviews) and love making Indian food feel accessible, practical, and full of flavour. No deep frying, just real ingredients, clever shortcuts, and soul-satisfying meals you’ll want to cook again and again.
Cooking keeps me connected to my roots and to my mother - whose simple, nourishing meals inspired everything I share today.
My classes go beyond recipes. They’re about stories, connection, and discovering joy through food.
If you’re curious about Indian food but don’t know where to begin, I’ll guide you every step of the way - with warmth, humour, and a touch of spice.
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