Karam dosa (Dosa with red chutney)

One of my favorite breakfast options. My mom makes them the best. These dosas are very popular in Rayalaseema region of Andhra pradesh, India. Red chutney tastes so good that it takes a regular dosa to a next level. Let us get to the recipe without any delay.



Ingredients:

Dosa batter:

Rice-4 cup
Urad dal- 1 cup
Fenugreek seeds- 1/4 tsp
salt

For red chutney:
Onion-1
Roasted channa dal-1/4 cup
Dry coconut powder-1/2 cup
Salt
Red chilli powder-1 tsp
Garlic pods-1

Procedure:

1. Soak rice and dal in the water for 4 hours. Drain and then grind them into a smooth batter.
2. Let it ferment for 8 to 10 hours and then you can use it right away or refrigerate for later use.
3. To make chutney, grind roasted channa dal, salt, coconut powder, garlic and red chilli powder into powder.
4. Then add onion and grind it into a paste.
5. Heat a non stick griddle. Pour a 1/4 cup of batter in the center of the pan and spread it in circular motion to a diameter of 7 to 8 inches. Drizzle oil on the sides and let it cook for a minute.
6. Spread the red chutney and sprinkle some Pappula podi (optional) and serve it with coconut chutney or any chutney of your choice.

Note:
- If you like your dosa to be crispier then cook it on both sides before applying the chutney.
- Pappula podi is optional. You can sprinkle it if you want to reduce the spiciness of the chutney.

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