Culinary Arts
South Indian Dosa and Sambar
Savory stuffed crepes, chutney, and lentil and vegetable stew are Indian comfort food.
Member$125.00 (any noted materials fee included) |
Guest$148.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Sun, 3/15/2026 3:00 PM - 6:00 PM
Sun, 3/15/2026
About
Dosa and sambar are part of daily life in South India. The thin crepe-like dosa are filled with spiced potatoes and onion then served with sambar, a savory lentil and vegetable stew, and flavorful chutney.
On the menu
- Traditional dosa.
- Sambar made with seasonal vegetables and lentils.
- Spiced potato and onion filling.
- Cilantro coconut chutney.
Details
- Dosa can be made of fermented or unfermented rice and lentil batter. Sambar is adaptable to seasonal vegetables. In this class, dosa will be made from traditional rice and lentil batter, which will not be fermented. The recipe will include instructions to make a fermented dosa at home.
- These dosa and sambar are gluten-free and can be made vegan by omitting ghee.
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter).
- Do not bring water bottles. Water will be provided.
Allergies and dietary restrictions
BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.Materials
A $15 materials fee, included in the cost of the class, covers all the ingredients you'll need.
Class Policies
- Closed-toe shoes must be worn in the studio at all times.
- Tie back long hair.
- Ages 14 and up are welcome.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Payal Shah
Payal is an avid cook and a professionally trained baker. She ran a small-batch granola company in Pasadena, Calif., with a focus on seasonal and sustainable ingredients. Payal has taught culinary workshops at the Oxbow Conservation Center in Carnation and teaches Diwali laddoo-making classes at The Works Seattle, a makerspace in Fremont.
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