A classic Andhra breakfast delight! Crispy, golden dosas generously smeared with ghee and a fiery, aromatic red chili-garlic powder. This spicy twist on the traditional dosa is incredibly addictive.
Prep20 min
Cook20 min
Soak360 min
Ferment720 min
Servings4
Serving size: 2 pieces
547cal
10gprotein
46gcarbs
Ingredients
1.5 cup idli rice
0.5 cup urad dal
1 tbsp chana dal (for crispiness)
0.5 tsp methi seeds
0.25 cup thick poha
1.5 tsp salt (for batter)
water (for soaking and grinding)
15 pcs dried red chillies (use a mix of Byadgi for color and Guntur for heat)
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
A creamy, nutty, and tangy South Indian chutney that's the perfect companion for idli, dosa, and vada. This simple recipe comes together in minutes and gets a flavor boost from a classic tempering.
About Ghee Karam Dosa, Vegetable Sambar and Peanut Chutney
Crispy Ghee Karam Dosa with tangy Sambar and rich peanut chutney. An aromatic, energy-giving delight!
This andhra dish is perfect for lunch. With 978.74 calories and 27.85g of protein per serving, it's a nutritious choice for your meal plan.
37gfat
1 tsp dhania
1 inch tamarind (small seedless piece)
0.5 cup ghee (for making dosas)
2 tbsp oil (for greasing the tawa)
Instructions
1
Rinse the idli rice, urad dal, chana dal, and fenugreek seeds thoroughly. Soak them together in plenty of water for at least 6 hours.
2
Soak the thick poha in a separate bowl of water for 15 minutes just before you plan to grind.
3
Drain the water from the soaked ingredients. In a wet grinder or high-speed blender, combine the soaked dal-rice mixture and the soaked poha.
4
Grind to a smooth, flowing batter, adding water gradually as needed. The consistency should be like pancake batter.
5
Transfer the batter to a large bowl, add salt, and mix well with your hands. This helps in fermentation.
6
Cover the bowl and place it in a warm, dark place to ferment for 12 hours, or until it has risen and looks bubbly.
7
In a dry pan over low heat, roast the dried red chilies for 2-3 minutes until they become crisp and slightly aromatic. Be careful not to burn them. Remove from pan and let them cool completely.
8
In the same hot pan, dry roast the cumin seeds and coriander seeds for about 1 minute until they release their aroma.
9
Once the roasted chilies are cool, add them to a small, dry grinder jar along with the roasted seeds, garlic cloves, tamarind, and salt.
10
Grind everything into a coarse or fine powder without adding any water. Your Karam Podi is ready.
11
Heat a non-stick tawa or cast-iron skillet over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
12
Lightly grease the tawa with a few drops of oil using a paper towel or half an onion.
13
Stir the fermented batter well. Pour one ladleful of batter onto the center of the hot tawa.
14
Working quickly, spread the batter outwards in a thin, circular motion to form a large, even dosa.
15
Drizzle 1-2 teaspoons of ghee all over the dosa, especially around the edges.
16
Sprinkle 1-2 teaspoons of the prepared Karam Podi evenly over the surface of the dosa.
17
Cook for about 1-2 minutes, or until the bottom turns golden brown and the edges start to lift from the pan.
18
Fold the dosa in half and press down gently. Serve immediately with your favorite chutney.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
4 pcs Dried Red Chillies (Adjust to taste. Use Byadgi for color or Guntur for heat.)
3 pcs Garlic Cloves (Medium-sized)
1 tsp Tamarind Paste (Or use pulp from a small marble-sized piece of tamarind)
0.75 tsp Salt (Adjust to taste)
0.75 cup Water (For grinding, adjust for desired consistency)
1 tbsp Vegetable Oil (Any neutral oil will work)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal (Split and skinned black gram)
10 pcs Curry Leaves (Fresh is recommended)
0.25 tsp Hing (Asafoetida powder)
Instructions
1
Roast Peanuts and Aromatics
Heat a heavy-bottomed pan over medium-low heat. Add the raw peanuts and dry roast, stirring continuously for 5-7 minutes until they become aromatic, lightly golden, and you hear a popping sound.
Add the dried red chillies and garlic cloves to the pan. Continue to roast for another 1-2 minutes until the chillies are crisp and the garlic is fragrant. Be careful not to burn them.
Turn off the heat and transfer the mixture to a plate to cool down completely. This is crucial to prevent overcooking and to get a smooth grind.
2
Grind the Chutney
Once cooled, transfer the roasted peanut mixture to a high-speed blender or grinder jar.
Add the tamarind paste, salt, and about 1/2 cup of water.
Blend until you get a smooth paste, scraping down the sides of the jar as needed to ensure everything is incorporated.
Add the remaining 1/4 cup of water, or more, tablespoon by tablespoon, until you reach your desired consistency. The chutney should be thick but pourable.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
Serve hot with steamed rice, idli, dosa, or vada.
Prepare the Tempering (Tadka)
Heat the vegetable oil in a small pan (tadka pan) over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30 seconds.
Add the urad dal and sauté for 30-45 seconds until it turns a light golden brown.
Add the fresh curry leaves (stand back as they will crackle) and the hing. Sauté for another 10-15 seconds until the leaves are crisp.
4
Combine and Serve
Immediately pour the hot tempering over the peanut chutney in the bowl.
Mix gently to incorporate the tempering. The chutney is now ready to be served.
Serve fresh with hot idlis, dosas, uttapam, or vada.
