Ulli Karam Dosa with Kobbari Pachadi

Instructions

1. 1

   Prepare the Ulli Karam Paste

   • Break the stems off the dried red chilies and soak them in 60 ml (1/4 cup) of hot water for 20 minutes. This softens them for a smoother paste.
   • In a blender, combine the soaked red chilies (along with the soaking water), chopped onions, garlic cloves, tamarind paste, jaggery powder, and 3/4 tsp of salt.
   • Blend until you get a smooth, thick paste. Scrape down the sides of the blender jar a couple of times to ensure there are no coarse bits. Set aside.
2. 2

   Prepare the Dosa Batter

   • Ensure your dosa batter is at the right consistency – smooth and pourable, similar to pancake batter. If it's too thick, add a tablespoon or two of water and mix gently.
   • If your batter is unsalted, stir in the remaining 1/4 tsp of salt. Avoid over-mixing.
3. 3

   Cook the Dosas

   • Heat a cast-iron or non-stick tawa over medium-high heat. Test the heat by sprinkling a few drops of water; they should sizzle and evaporate instantly.
   • Lightly grease the tawa with a few drops of ghee using a paper towel or half an onion.
   • Pour a ladleful of batter (about 120 ml or 1/2 cup) onto the center of the hot tawa.
   • Immediately, using the back of the ladle, spread the batter in a circular motion from the center outwards to form a thin, even circle.
   • Drizzle about 1/2 tsp of ghee around the edges and on top of the dosa. Cook for 90-120 seconds, until the bottom is golden brown and crispy, and the edges begin to lift from the tawa.
   • Spread 1-2 tablespoons of the prepared Ulli Karam paste evenly over the entire surface of the dosa.
   • Let it cook for another 30-45 seconds to allow the raw flavor of the paste to cook off and meld with the dosa.
   • Fold the dosa in half and press down gently with a spatula.
   • Slide the Ulli Karam Dosa onto a serving plate.
4. 4

   Serve Hot

   • Repeat the process with the remaining batter and paste.
   • Serve the dosas immediately while they are hot and crispy, accompanied by coconut chutney, peanut chutney, or a dollop of fresh white butter.