Karam Dosa
Ingredients
- 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. - 2
