Karam dosa
Karam dosa, from above
VegAndhra Pradesh

Karam dosa

A fiery red chilli garlic paste smeared inside a crisp dosa. Andhra does not do mild mornings.

35 minTime
10 gProtein each
hotSpice
The red smear of Andhra2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
447kcalsame
10 gproteinsame
5 gfibresame
35minutessame

Karam dosa, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Idli dosa batter4 cups
Dried red chilli8 Guntur chillies
Garlic6 cloves
Onion1 small
Roasted chana dal (roasted split chickpeas)2 tbsp putnalu
Tamarinda small piece
Cooking oil (vegetable oil)about 3 tbsp
Ghee1 tbsp, to finish
Saltto taste

Method

4 steps
  1. 1Soak the chillies in hot water for 10 minutes. Grind with garlic, onion, roasted chana, tamarind and salt into a thick paste.
  2. 2Spread a ladle of batter thin on a hot tawa.
  3. 3Drizzle oil and smear a spoonful of karam all over the top while the base crisps.
  4. 4Add a little ghee, fold and serve with coconut chutney to cool things down.
Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Karam dosa: a bread or rice, a side, something to drink and something sweet.

On the side Gongura pachadi35 min
On the side Bendakaya vepudu30 min
A little snack Mirchi bajji35 min
To drink Sol kadhi40 min
Sign up to send it to your cook