HomeRecipes & MealsKadapa Karam Dosa: The most Iconic breakfast dish from Andhra Cuisine

Kadapa Karam Dosa: The most Iconic breakfast dish from Andhra Cuisine

Dosa (or dosai) is one of the most iconic South Indian dishes, and you can find it anywhere — from small restaurants along India’s busy streets to high-end hotels and restaurants around the world — dosa is a mutual feeling that everyone can enjoy. There are a number of dosas out there, but the Kadapa Karam dosa has a different fan base.

Andhra Style Erra Karam Dosa Recipe is a popular dish in Andhra Pradesh’s Rayalaseema region. The term “Erra Karam” refers to the red chutney smeared on the dosa while it is being made. 

It is very similar to Karnataka Style masala dosa. Still, the red chutney in Andhra is more aromatic due to the generous use of garlic and onion. So now, without delay, let’s see the Kadapa Karam dosa recipe.

​​Cuisine: Andhra

Course: South Indian Breakfast

Diet: Vegetarian

Ingredients

For Dosa Batter 
  • Urad dal
  • Rice
  • Fenugreek seeds
For Kaara Chutney or red chutney
  • Red Chillies
  • Garlic
  • Onion
  • Tomato
Podi
  • Take ½ cup of roasted chana dal
  • garlic

Directions

Dosa Batter

To start with Kadapa Karam Dosa or Rayalaseema Karam dosa, prepare the dosa batter as per the instructions. Soak rice and urad dal in a 2:1 ratio overnight, and also add a few fenugreek seeds to it. Then grind it and leave it for fermentation for 5-6 hours.

Karam chutney or red chutney 

Firstly, soak red chillies and garlic in hot water for an hour. And then you add these soaked chillies and garlic in a mixture jar, an onion, and half a tomato; take a small one. Add salt as per your taste. Grind it into a smooth paste. Your karma chutney is ready.

Podi

Take a mixer grinder jar, add the roasted chana dal and garlic and grind it. You will get a garlic-flavoured powder.

Karam dosa assembly

  • Heat a dosa pan, then take a ladle full of batter and smear it in a circular motion to make a thin crepe.
  • After 10 seconds, evenly spread the red chutney on the dosa, drizzle with oil, and cook for another 10 seconds. Until you notice it turning light brown.
  • Lift the dosa with a dosa spatula and flip it over to cook on the other side. Cook for an additional 10 seconds.
  • Serve on a serving plate with the garlic-flavoured podi sprinkled on top.
  • You can pair it up with any coconut chutney or peanut chutney.

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