Karam Dosa

Karam dosa is a member of world dosa community. Its origin is Andra Pradesh, a South Indian state. We could say , its a masala dosa with some difference

First of all we make chutneys. First Chilly Chutney. Soak dry red chillies in hot water for 30 minutes

Grand red chillies with 2 medium Onion, 3-4 Garlic cloves, and enough salt to a paste. Keep it aside.

Next we make chutney powder. In a mixer, add Roasted Gram (Pottu kadala) with 2-3 Garlic cloves and Salt and make a smooth powder

Now we will make Bombay Chutney. For that, take 1 1/2 table spoon of Besan flour, add enough water to make a smooth paste without lumbs.

In a pan heat a teaspoon of Oil, add Mustard seeds. When it start to spurts, add 1/2 teaspoon Cumin seeds, Curry leaves and saute for a minute

Add one Big Chopped onion, and saute it till the onion become translucent

Next add Green chillies, Chopped Tomatos and cook it for 3-4 minutes

Mix a teaspoon Chilly powder and mix well. Add half cup water and Salt and cook it closed

When everything cooked, add Besan batter and let it cooked . We need little thick chutney

Its the assembling time. Take 1 1/2 cup Dosa Batter.

Just like normal Masaladosa, pour some batter over a non stick tawa. Make it thin as a masala dosa

Drizzle some Ghee/ Oil over dosa

Now take some Bombay Chutney and spread it over evenly. Sprinkle a teaspoon of Chutney powder and drizzle some more oil over it

Next, spread some Chilly Chutney over it and spread it evenly.

When cooked Fold it and Serve hot. Karam Dosa is ready