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Let's Make a Crispy Masala Dosa Class

Cook along and embrace plant-based Indian cooking with confidence.

Anu Indapurkar

5.0 (52)

ClassBento donates with every booking to

1.5 hours

1 to 10 (public dates), 1 to 20 (private) (private events)

$60 (Afterpay available)

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Overview

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Teacher

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What you'll do

Craving a golden, crispy dosa but not sure where to begin? Join me for this fun, hands-on workshop where we demystify the dosa—no fermenting or soaking required! We’ll be using ready-made dosa batter, easily found at your local Indian grocery store, so you can recreate this iconic dish effortlessly at home.

In this relaxed, hands-on class, you’ll learn how to make these savoury pancakes with a tasty potato mash. The classic coconut chutney will be replaced with a fresh, zingy - mint, coriander, and coconut chutney, my personal favourite—perfect for weeknight dinners or lazy weekend brunches.

Bonus: I’ll also share a few fun Dosa variations, as well as simple and yummy vegetarian lunch options you can create using the potato mash and the chutney for you to try at home—think cheats' uttapam, or puff pastry samosas, sandwiches and wraps that are quick, creative, and a perfect way to create a variety of quick meals.

What we’ll cover:

How to handle ready-made dosa batter for the crispiest results
Making a traditional (but simple!) potato mash
My signature fresh chutney with mint, coriander, and coconut
Tips for getting the perfect dosa texture at home
Different ways to use up leftover batter and the mash beyond the classic

Great for:

Busy home cooks who want flavour without the faff
Vegans, vegetarians, gluten-free or anyone exploring plant-based meals
First-timers—no experience needed!

Virtual guests will receive a simple shopping list ahead of time.

Want to join in person instead? Send me a message and I will share the link with you or Book on my "Indian Cooking Class: Vegetarian Sharing Plates Class". All ingredients provided for in-person guests.

Please note: Public dates for this class require at least 4 guests to run. In the unlikely event that we don't reach this number, we'll cancel the class; in this case we'll inform you and allow you to get a refund or reschedule, so please watch your email/SMS one day prior to the class.

See available dates, Request a private class or Gift

See booking options

Knowledge required

Beginner friendly

What to bring

Kitchen Kit:

Non stick fry pan / cast iron pan and spatula
Saucepan / Pot with spoon to stir to cook the potato mash.
Blender for chutney. Don't have a blender? No worries, you can buy ready made chutney from the Indian grocery store. I will share the brands etc or skip it entirely.
Ingredients - see the ingredients list, you will receive it as soon as you sign-up.

Add-ons available for this class

Indian Spice box ($50)
Green chutney ($10)
Courier ($10)

You can add these when you book (optional).

More about this class

This class is new, and this teacher has 52 reviews for their other experiences - which you can see here.

This class is also covered by ClassBento's money-back guarantee.

Your teacher

Anu Indapurkar

5.0 (52)

Women-owned

Growing up in India, I initially had reservations about cooking, viewing it as tied to traditional gender roles. However, surrounded by the rich flavours and vibrant colours of Indian cuisine, I developed a love for cooking and sharing meals, inspired by my Mum's recipes and her emphasis on incorporating more vegetables into traditional recipes, instilling in me a deep appreciation for wholesome, nutritious food.

While my roots lie in traditional Indian cooking, my culinary journey expanded when I relocated to Australia 15 years ago. Exposed to a melting pot of cuisines, I found inspiration in blending traditional recipes with modern influences. Whether it's crafting comforting one-pot wonders like dal soup or experimenting with innovative twists on classic dishes like air-fried pakoras, and puff pastry samosa, cooking became my creative outlet and a way to express my rebellious spirit.

My approach to cooking values simplicity, practicality, and creativity, prioritising the use of fresh, seasonal produce while also embracing the convenience of store-bought ingredients to sustain a demanding lifestyle. I strive to strike a balance, ensuring that my dishes are not only delicious and healthy but also simple to put together.

I am here not just to share the recipes; but equally want to help foster a community of passionate, intuitive cooks, infusing spices in their day to day and promoting mindful eating practices.

Beyond the kitchen, I lead an active lifestyle, work full time and find myself to be very fortunate to be able to live in one of the most beautiful cities in the world. Having met my husband in Sydney, we bonded over our love for food, wine, running, cycling, camping, traveling and reading. With the support of my Australian family and friends, many of whom have been my enthusiastic guinea pigs turned cheerleaders, I'm excited to share my passion for Indian plant based cuisine with the world.