Kadapa Karam Dosa
Kadapa Karam Dosa is a popular Dosa variety from Kadapa which is a city in Andhra. The specialty of this dosa is the different chutneys spread on it and served with a variety of side dishes.
Ingredients
For the Batter
- 1 cup Rice Raw
- 1/2 cup Urad Dal
- 1 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- Salt to taste
For the Bombay Chutney
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Handful Curry Leaves
- 3 - 4 Green Chillies
- Salt to taste
- 1 tsp Red Chilli Powder
- 3 - 4 tbsp Besan
Erra Karam
- 1 cup Onions
- 1 tsp Red Chilli Powder
- Salt to taste
Other Ingredients
- Fried Gram Powder as required
- Ghee as required
- Cooking Oil as required
Instructions
For the Batter
- Wash and soak the rice with urad dal, cumin, and methi for about 4 hrs.
- Grind to a smooth batter and ferment overnight.
For the Bombay Chutney
- Heat a nonstick pan with cooking oil and temper with mustard and cumin seeds.
- Then, add the chopped green chilies and curry leaves.
- Add salt and red chili powder.
- Mix the besan with water and pour to the pan.
- Cook on low flame till the besan is cooked well.
- Add water as required as you will have to make a spreadable chutney.
For the Erra Karam
- Roughly chop the onions and take in a mixer along with red chili powder and salt.
- Pulse a couple of times and remove. This should not be a smooth paste, but you will have to have the onions coarsely ground.
Assembling the Dosa
- Heat a nonstick tawa, and grease well.
- Pour a ladleful of batter and spread as a circle as you normally do.
- Sprinkle oil and ghee over it and flip on the other side.
- Flip it back and spread the erra karam on one half and the Bombay chutney on the other half.
- Sprinkle the gram powder finally over the top and fold over.
- Serve with side dish of your choice.
- This goes well with sambar and coconut chutney.
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