Karam Dosa

Karam Dosa is a bold and spicy version of the classic South Indian dosa, beloved especially in Andhra Pradesh and parts of Tamil Nadu. The word “karam” means “spicy” in Telugu, and true to its name, this dosa comes with a fiery red chutney spread right onto the dosa as it crisps on the pan.

Unlike plain dosa, Karam Dosa is not served with chutney on the side-the chutney is part of the dosa itself. A freshly made red chili–based chutney is generously spread over the dosa while it’s still cooking on the hot tawa. This chutney is usually made with a blend of dry red chilies, onions, garlic, tomato, and spices, ground to a thick, slightly coarse paste. Some versions also include roasted gram (pottu kadala) or tomatoes for body and a mellow edge to balance the heat.

The base batter for Karam Dosa is the same as regular dosa: a fermented mix of urad dal and rice, soaked, ground, and rested overnight. The dosa is made slightly thicker than usual to hold the chutney. Once it’s spread on the tawa, a spoonful of the karam chutney is slathered across the surface. The dosa is then drizzled with oil or ghee, allowed to cook until golden and crisp at the bottom, and then folded or served open without flipping.

Some versions of Karam Dosa are topped with a sprinkle of podi (spiced lentil powder), chopped onions, or even a scoop of mashed potato, making it heartier and more street-food style. It’s often enjoyed without any side dish-but for those who want more, it pairs well with coconut chutney or cooling curd.

Karam Dosa is a perfect choice for those who enjoy bold, spicy flavors and crispy textures in their breakfast or dinner. It’s spicy, aromatic, and satisfying, combining the comfort of dosa with the punch of Andhra-style spice.

Print Recipe

0 Add to Favorites

Tasty

Karam Dosa

Author: Ushadevi Cooking Method: Grilling, Sauteing Cuisine: Andhra, Karnataka Courses: Breakast

Difficulty: Intermediate Prep Time 30 mins Cook Time 10 mins Total Time 40 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ¹⁄₂ cup Dosa Batter
• 12 Dry Red Chillies
• 2 Onion 2+1
• 6 Garlic cloves
• ¹⁄₄ cup Roasted Gram
• 1 ¹⁄₂ tablespoon Besan flour
• 2 teaspoon Oil/ Ghee
• 1 teasspoon Mustard seeds
• ¹⁄₂ teaspoon Cumin sees
• 1 spring curry leaves
• 1 Tomato (chopped)
• 2 Green Chillies (chopped)
• Salt as required

Instructions

1. 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
2. First of all we make chutneys. First Chilly Chutney. Soak dry red chillies in hot water for 30 minutes
3. Grand red chillies with 2 medium Onion, 3-4 Garlic cloves, and enough salt to a paste. Keep it aside.
4. 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
5. 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.
6. 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
7. Add one Big Chopped onion, and saute it till the onion become translucent
8. Next add Green chillies, Chopped Tomatos and cook it for 3-4 minutes
9. Mix a teaspoon Chilly powder and mix well. Add half cup water and Salt and cook it closed
10. When everything cooked, add Besan batter and let it cooked . We need little thick chutney
11. Its the assembling time. Take 1 1/2 cup Dosa Batter.
12. Just like normal Masaladosa, pour some batter over a non stick tawa. Make it thin as a masala dosa
13. Drizzle some Ghee/ Oil over dosa
14. Now take some Bombay Chutney and spread it over evenly. Sprinkle a teaspoon of Chutney powder and drizzle some more oil over it
15. Next, spread some Chilly Chutney over it and spread it evenly.
16. When cooked Fold it and Serve hot. Karam Dosa is ready