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.

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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. Prepare the Chilli Chutney: Soak dry red chillies in hot water for 30 minutes.
2. Grind soaked chillies with 2 medium onions, 3–4 garlic cloves, and salt into a smooth paste. Set aside.
3. Prepare the Chutney Powder: In a mixer, grind roasted gram (pottu kadala) with 2–3 garlic cloves and salt into a fine powder. Keep it aside.
4. Make the Bombay Chutney: In a bowl, mix 1½ tablespoons of besan flour with enough water to make a lump-free paste.
5. In a pan, heat 1 teaspoon oil. Add mustard seeds, and when they start to splutter, add ½ teaspoon cumin seeds and curry leaves. Sauté for a minute.
6. Add 1 big chopped onion and sauté until translucent.
7. Add chopped green chillies and tomatoes. Cook for 3–4 minutes.
8. Mix in 1 teaspoon chilli powder and salt. Add ½ cup water, cover, and cook until soft.
9. Pour in the besan mixture and cook until it thickens to a chutney consistency. Set aside.
10. Make the Karam Dosa: Take 1½ cups of dosa batter.
11. On a hot non-stick tawa, pour a ladle of batter and spread it thin like a masala dosa.
12. Drizzle some ghee or oil on top.
13. Spread a spoonful of Bombay Chutney evenly on the dosa.
14. Sprinkle chutney powder over it.
15. Spread a thin layer of chilli chutney as well.
16. Drizzle a little more oil or ghee, fold the dosa, and serve hot.
17. Karam Dosa is ready! A spicy, flavorful twist from Andhra’s dosa tradition.