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.

The batter is also slightly different as it has cumin seeds added to the batter. Andhra cuisine is known for its spicy food and this dosa is typically spicy. This was one of the early dishes I made and enjoyed it much. We normally make erra karam and use it on regular dosas. Amma has a different Bombay Chutney. However, this Kadapa Karam Dosa as such was from her dairy she had noted long time back.

So for K, it is Kadapa Karam Dosa in the AtoZ Flatbreads and More, where I am making AtoZ dosa Varieties. If you want to know whats for K in AtoZ Indian Flatbreads.

A to Z Dosa Varieties

A for Alle Belle
B for Bele Dose
C for Chilro
D for Dhuska
E for Eylanchi
F for Faraali Dosa
G for Ghaaroda
H for Heerekai Dosa
I for ILam Dosai
I for ILam Dosai
J for Jini Dosa

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Step by Step Pictures for making Kadapa Karam Dosa

  

Kadapa Karam Dosa

Ingredients Needed

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 to 4 Green Chillies
Salt to taste
1 tsp Red Chilli Powder
3 to 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

How to make the Kadapa Karam Dosa

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 oil and temper with mustard and cumin.
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.

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.

• CourseBreakfast, Dinner
• CuisineAndhra Pradesh
• By Cook MethodStovetop
• OccasionHoliday Special, Weekend Special
• By DietVegetarian
• Dish TypeDosa Varieties
• KeywordStuffed Dosa

Ingredients

For the Batter

• 1cup Rice Raw
• 1/2cup Urad dal
• 1tsp Cumin Seeds
• 1/4tsp Fenugreek Seeds
• Salt to taste

For the Bombay Chutney

• 1tsp Mustard Seeds
• 1tsp Cumin Seeds
• Handful Curry Leaves
• 3 to 4 Green Chillies
• Salt to taste
• 1tsp Red Chilli powder
• 3 to 4tbsp Besan

Erra Karam

• 1cup Onions
• 1tsp Red Chilli powder
• Salt to taste

Other Ingredients

• Fried Gram Powder as required
• Ghee as required
• Cooking Oil as required

Instructions

For the Batter

1. Wash and soak the rice with urad dal, cumin, and methi for about 4 hrs.
2. Grind to a smooth batter and ferment overnight.

For the Bombay Chutney

1. Heat a nonstick pan with oil and temper with mustard and cumin.
2. Then add the chopped green chilies and curry leaves.
3. Add salt and red chili powder.
4. Mix the besan with water and pour to the pan.
5. Cook on low flame till the besan is cooked well.
6. Add water as required as you will have to make a spreadable chutney

For the Erra Karam

1. Roughly chop the onions and take in a mixer along with red chili powder and salt.
2. 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.

1. Heat a nonstick tawa, and grease well.
2. Pour a ladleful of batter and spread as a circle as you normally do.
3. Sprinkle oil and ghee over it and flip on the other side.
4. Flip it back and spread the erra karam on one half and the Bombay chutney on the other half.
5. Sprinkle the gram powder finally over the top and fold over.
6. Serve with side dish of your choice.
7. This goes well with sambar and coconut chutney.

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Posted in: Indian Cook