Kadapa Karam Dosa

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.

Kadapa Karam Dosa

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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How to make Kadapa DosaStep by Step Pictures for making Kadapa Karam Dosa

How to make Kadapa Dosa 1 How to make Kadapa Dosa 2 How to make Kadapa Dosa 3   Kadapa Erra 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.

Andhra Erra Karam Kadapa Dosa

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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.
Kadapa Karam Dosa
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast, Dinner
By Cook Method Stovetop
By Diet Vegetarian
Dish Type Dosa Varieties
Keyword Stuffed Dosa
Servings
Ingredients
For the Batter
For the Bombay Chutney
Erra Karam
Other Ingredients
Course Breakfast, Dinner
By Cook Method Stovetop
By Diet Vegetarian
Dish Type Dosa Varieties
Keyword Stuffed Dosa
Servings
Ingredients
For the Batter
For the Bombay Chutney
Erra Karam
Other Ingredients
Kadapa Karam Dosa
Votes: 0
Rating: 0
You:
Rate this recipe!
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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11 comments

  1. I was intrigued by the name and immediately clicked the link. Nice to know about typical cuisines from a particular part of countey. I love Dosa’s and seeing so many varieties I am really happy. The dosa and the chutney everything is so so tempting.

  2. Can guess that this Kadapa karam dosa will definitely please my masala dosa loving hubby’s tastebuds. Am seriously amazed to see the bombay chutney stuffing in the karam dosa. Well done Valli.

  3. Oh my God! What a burst of flavors that would be….love this Bombay chutney specifically! Since my refrigerator is anyway overflowing with dosa batter, I am making myself some of this dosai immediately! So yum!

  4. For me Andra food = spicy food and I am so sacred to even taste it. My SIL’s inlaws prepare such spicy food that I literally have tears in my eyes!Anyway, this is a nice flavorful dosa, love that bobomy chutney esp. I am sure my husband will love this one!

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