Kadapa Dosa (or) Erra Kaaram Dosa

Kadapa Dosa (or) Erra Kaaram Dosa from Rayalaseema!!

Kadapa my granny’s place in Andhra Pradesh serves this authentic dosa. The dosa is unique from other masala dosas. Erra kaaram dosa is quite famous in Rayalaseema region of Andhra Pradesh, especially in Kadapa district. 'Erra kaaram' means 'red chutney' which is smeared on dosa and dalia powder is sprinkled liberally over dosa to neutralize the heat from the red chutney.

Karam Dosa is very good breakfast with lots of carbohydrates. If you want to serve with Aloo curry you can put the curry in the middle of dosa and fold it both sides.

Preparation time: 10 mins (excluding soaking time)
Cooking time: 15 mins
Serves: 2

Ingredients:

For Dosa batter

• 1 cup urad dal
• 2 cups rice
• 1 tsp fenugreek seeds (for nice flavor)
• 2 tsp oil for frying Dosas

For Karam (red chutney)

• 2 big size onions (quartered)
• 1 tsp red chilli powder
• 1 tsp tamarind pulp
• 1 tsp cumin seeds
• 1-2 garlic seeds
• Salt to taste
  

For Besan Chutney

• Besan – ½ cup
• Salt – as per taste
• Turmeric Powder – ½ tsp
• Oil – 1tsp

Daliya Powder

      *Split Channa Dal - 1/2 cup - powdered fine

Method:

For Dosa batter

Wash rice, urad dal, fenugreek seeds and soak them for 6 hours.

After 6 hours you can grind all together to a smooth paste and mix well.

And let it ferment over night at room temperature. Your dosa batter is ready.

For Karam (Red Chutney)

Grind chopped onions, red chilli powder, tamarind pulp, cumin seeds, salt to a paste (it should not be very fine paste). You can use fried red chillies instead of red chilli powder.

Add 2 tsp of oil in a pan and add cumin seeds and stir it for few seconds and then add the above paste.

Fry it until the raw smell goes away. You can use ghee for seasoning to give it extra flavor.

For Besan Chutney

Take a bowl add besan, turmeric powder and salt. Prepare mixture by using water. The mixture should be of medium consistency. Heat oil in a pan add the besan mixture and stir for 10 mins.
Once the chutney is ready set aside.

For Daliya Powder

Grind fried gram dal and salt to a fine powder.

For Karam Dosa

Take the fermented dosa batter in a bowl, add salt and mix well.

Take a Dosa pan and heat it. When it is hot, pour the ladleful of dosa batter and spread the batter in a circular shape.

Pour 1 tsp of ghee over the dosa and let it cook for 1 min. Then flip the dosa and let it cook for 1 more minute.

Again turn the Dosa and spread first layer of  besan chutney, second layer of red chutney over dosa and sprinkle pappula podi all over dosa and pour some ghee over dosa and fold it to half.

Let it fry for a minute and serve hot with coconut chutney.