Crispy, golden dosas generously smeared with a fiery Andhra-style spicy onion paste. This Ulli Karam Dosa is a flavor explosion, perfect for a weekend breakfast or a light dinner when you crave something bold and savory.
Prep15 min
Cook25 min
Soak20 min
Servings4
Serving size: 2 pieces
528cal
11gprotein
85gcarbs
Ingredients
960 ml Dosa Batter (Store-bought or homemade)
300 g Onion (About 2 medium, roughly chopped)
10 count Dried Red Chilies (Use Byadgi or Guntur for authentic heat and color)
5 clove Garlic (Peeled)
1 tsp Tamarind Paste (Or a small marble-sized ball of tamarind soaked in water)
1 tsp Jaggery Powder (Balances the heat and tang)
1 tsp Salt (Divided: 3/4 tsp for paste, 1/4 tsp for batter if needed)
A classic Andhra-style coconut chutney, bursting with fresh, nutty flavors. It's spiced with green chilies and finished with a fragrant tempering of mustard seeds and curry leaves. The perfect side for idli, dosa, or rice.
Crispy Ulli Karam Dosa with creamy Kobbari Pachadi - a perfectly spiced, energy-giving delight!
This andhra dish is perfect for breakfast or lunch. With 643.04 calories and 13.08g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
60 ml
Water
(For soaking chilies and grinding the paste)
Instructions
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
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
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
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.
115cal
2gprotein
8gcarbs
9gfat
Ingredients
1 cup fresh coconut (grated or chopped)
3 pcs green chilies (adjust to your spice preference)
0.5 inch ginger (roughly chopped)
1 tsp tamarind paste
0.5 tsp salt (or to taste)
4 tbsp water (as needed for grinding)
2 tsp coconut oil
0.5 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
2 pcs dried red chili (broken into halves)
0.25 tsp hing
10 pcs curry leaves
Instructions
1
Grind the Chutney Paste
In a blender or mixie jar, combine the fresh coconut, green chilies, ginger, tamarind paste, and salt.
Add 2 tablespoons of water to begin.
Grind the mixture to a thick, slightly coarse paste. If the blender struggles, add more water, 1 tablespoon at a time, just enough to get the blades moving. Scrape down the sides as needed.
Transfer the ground chutney to a serving bowl.
2
Prepare the Tempering (Tadka)
Heat the coconut 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 chana dal. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Do not let them burn.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 20-30 seconds until the curry leaves become crisp and aromatic.
