Directions

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  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 bover 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