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DTSTART;TZID=Europe/London:20251105T183000
DTEND;TZID=Europe/London:20251105T213000
DTSTAMP:20260610T174156
CREATED:20250812T091656Z
LAST-MODIFIED:20251021T150755Z
UID:10000676-1762367400-1762378200@www.naturalcookeryschool.com
SUMMARY:Masala Dosas
DESCRIPTION:Dosas are a southern Indian treat\, if you have had one then you know what we are talking about. These thin crepes are made from a fermented pulse and rice batter that is natural gluten free.  Dosas are usually served filled with beautifully spiced masala potatoes\, fresh coconut chutney and rasam which is a lentil based curry. \nOur Masala Dosa class will show you how the batter is made\, tips for fermenting in our mild English climate and how to cook the crepes.  You will also make the potato filling and rasam.  This cookery class is not to be missed! \nSample Recipe \n\nDosa batter and how to cook\nAloo masala – potato filling\nFresh coconut chutney\nRasam – tamarind and lentil dahl\nother usees for the batter
URL:https://www.naturalcookeryschool.com/class/masala-dosas-6/
LOCATION:Natural Cookery School\, Days Mill\, Old Market\,\, Nailsworth\, GL6 0DU\, United Kingdom
CATEGORIES:Classes,Dosas
ATTACH;FMTTYPE=image/jpeg:https://www.naturalcookeryschool.com/wp-content/uploads/2024/01/Dosa.jpg
ORGANIZER;CN="Natural Cookery School":MAILTO:erin@naturalcookeryschool.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250612T183000
DTEND;TZID=Europe/London:20250612T213000
DTSTAMP:20260610T174156
CREATED:20250211T163213Z
LAST-MODIFIED:20250211T163213Z
UID:10000638-1749753000-1749763800@www.naturalcookeryschool.com
SUMMARY:Masala Dosas
DESCRIPTION:Dosas are a southern Indian treat\, if you have had one then you know what we are talking about. These thin crepes are made from a fermented pulse and rice batter that is natural gluten free.  Dosas are usually served filled with beautifully spiced masala potatoes\, fresh coconut chutney and rasam which is a lentil based curry. \nOur Masala Dosa class will show you how the batter is made\, tips for fermenting in our mild English climate and how to cook the crepes.  You will also make the potato filling and sambar.  This cookery class is not to be missed! \nSample Recipe \n\nDosa batter and how to cook\nAloo masala – potato filling\nFresh coconut chutney\nRasam – tamarind and lentil curry\nother usees for the batter
URL:https://www.naturalcookeryschool.com/class/masala-dosas-5/
LOCATION:Natural Cookery School\, Days Mill\, Old Market\,\, Nailsworth\, GL6 0DU\, United Kingdom
CATEGORIES:Classes,Dosas
ATTACH;FMTTYPE=image/jpeg:https://www.naturalcookeryschool.com/wp-content/uploads/2024/01/Dosa.jpg
ORGANIZER;CN="Natural Cookery School":MAILTO:erin@naturalcookeryschool.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250305T183000
DTEND;TZID=Europe/London:20250305T213000
DTSTAMP:20260610T174156
CREATED:20241119T143607Z
LAST-MODIFIED:20250116T163932Z
UID:10000613-1741199400-1741210200@www.naturalcookeryschool.com
SUMMARY:Masala Dosas
DESCRIPTION:Dosas are a southern Indian treat\, if you have had one then you know what we are talking about. These thin crepes are made from a fermented pulse and rice batter that is natural gluten free.  Dosas are usually served filled with beautifully spiced masala potatoes\, fresh coconut chutney and rasam which is a lentil based curry. \nOur Masala Dosa class will show you how the batter is made\, tips for fermenting in our mild English climate and how to cook the crepes.  You will also make the potato filling and sambar.  This cookery class is not to be missed! \nSample Recipe \n\nDosa batter and how to cook\nAloo masala – potato filling\nFresh coconut chutney\nRasam – tamarind and lentil curry\nother usees for the batter
URL:https://www.naturalcookeryschool.com/class/masala-dosas-4/
LOCATION:Natural Cookery School\, Days Mill\, Old Market\,\, Nailsworth\, GL6 0DU\, United Kingdom
CATEGORIES:Classes,Dosas
ATTACH;FMTTYPE=image/jpeg:https://www.naturalcookeryschool.com/wp-content/uploads/2024/01/Dosa.jpg
ORGANIZER;CN="Natural Cookery School":MAILTO:erin@naturalcookeryschool.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250108T183000
DTEND;TZID=Europe/London:20250108T213000
DTSTAMP:20260610T174156
CREATED:20240829T151958Z
LAST-MODIFIED:20250116T163942Z
UID:10000581-1736361000-1736371800@www.naturalcookeryschool.com
SUMMARY:Masala Dosas
DESCRIPTION:Dosas are a southern Indian treat\, if you have had one then you know what we are talking about. These thin crepes are made from a fermented pulse and rice batter that is natural gluten free.  Dosas are usually served filled with beautifully spiced masala potatoes\, fresh coconut chutney and rasam which is a lentil based curry. \nOur Masala Dosa class will show you how the batter is made\, tips for fermenting in our mild English climate and how to cook the crepes.  You will also make the potato filling and sambar.  This cookery class is not to be missed! \nSample Recipe \n\nDosa batter and how to cook\nAloo masala – potato filling\nFresh coconut chutney\nRasam – tamarind and lentil curry\nother usees for the batter
URL:https://www.naturalcookeryschool.com/class/masala-dosas-3/
LOCATION:Natural Cookery School\, Days Mill\, Old Market\,\, Nailsworth\, GL6 0DU\, United Kingdom
CATEGORIES:Classes,Dosas
ATTACH;FMTTYPE=image/jpeg:https://www.naturalcookeryschool.com/wp-content/uploads/2024/01/Dosa.jpg
ORGANIZER;CN="Natural Cookery School":MAILTO:erin@naturalcookeryschool.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20241016T183000
DTEND;TZID=Europe/London:20241016T213000
DTSTAMP:20260610T174156
CREATED:20240416T190437Z
LAST-MODIFIED:20240416T190437Z
UID:10000552-1729103400-1729114200@www.naturalcookeryschool.com
SUMMARY:Masala Dosas
DESCRIPTION:Dosas are a southern Indian treat\, if you have had one then you know what we are talking about. These thin crepes are made from a fermented pulse and rice batter that is natural gluten free.  Dosas are usually served filled with beautifully spiced masala potatoes\, fresh coconut chutney and rasam which is a lentil based curry. \nOur Masala Dosa class will show you how the batter is made\, tips for fermenting in our mild English climate and how to cook the crepes.  You will also make the potato filling and sambar.  This cookery class is not to be missed! \nSample Recipe \n\nDosa batter and how to cook\nAloo masala – potato filling\nFresh coconut chutney\nSambar – tamariind and lentil curry\nIdli – another use for the batter
URL:https://www.naturalcookeryschool.com/class/masala-dosas-2/
LOCATION:Natural Cookery School\, Days Mill\, Old Market\,\, Nailsworth\, GL6 0DU\, United Kingdom
CATEGORIES:Dosas
ATTACH;FMTTYPE=image/jpeg:https://www.naturalcookeryschool.com/wp-content/uploads/2024/01/Dosa.jpg
ORGANIZER;CN="Natural Cookery School":MAILTO:erin@naturalcookeryschool.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20240530T183000
DTEND;TZID=Europe/London:20240530T213000
DTSTAMP:20260610T174156
CREATED:20240126T161720Z
LAST-MODIFIED:20240201T125204Z
UID:10000535-1717093800-1717104600@www.naturalcookeryschool.com
SUMMARY:Masala Dosas
DESCRIPTION:Dosas are a southern Indian treat\, if you have had one then you know what we are talking about. These thin crepes are made from a fermented pulse and rice batter that is natural gluten free.  Dosas are usually served filled with beautifully spiced masala potatoes\, fresh coconut chutney and rasam which is a lentil based curry. \nOur Masala Dosa class will show you how the batter is made\, tips for fermenting in our mild English climate and how to cook the crepes.  You will also make the potato filling and sambar.  This cookery class is not to be missed! \nSample Recipe \n\nDosa batter and how to cook\nAloo masala – potato filling\nFresh coconut chutney\nSambar – tamariind and lentil curry\nIdli – another use for the batter
URL:https://www.naturalcookeryschool.com/class/masala-dosas/
LOCATION:Natural Cookery School\, Days Mill\, Old Market\,\, Nailsworth\, GL6 0DU\, United Kingdom
CATEGORIES:Classes,Dosas,Evening Classes
ATTACH;FMTTYPE=image/jpeg:https://www.naturalcookeryschool.com/wp-content/uploads/2024/01/Dosa.jpg
ORGANIZER;CN="Natural Cookery School":MAILTO:erin@naturalcookeryschool.com
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