Ghee Karam Dosa

Name: Ghee Karam Dosa
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup rice (regular dosa rice or short grain rice, washed and soaked); 0.5 cup urad dal (washed and soaked); 0.5 tsp fenugreek seeds (soaked with the dal); 2 tbsp flattened rice (soaked for 10 minutes before grinding); 0 water (for grinding batter); 0.5 tsp salt (divided between batter and karam podi); 2 tbsp chana dal (for karam podi); 4 pcs dried red chili (stems removed); 4 pcs garlic (cloves, peeled, for karam podi); 0.5 tsp cumin seeds (for karam podi); 4 tsp ghee (for cooking and finishing the dosas)

RATING

4.6/5(127)

TASTE SCORE

9/10

A crisp South Indian dosa spread with spicy karam podi and finished with a light drizzle of ghee. It cooks up thin, golden, and deeply flavorful, making a satisfying breakfast or tiffin dish with coconut chutney on the side.

PREP

25m

COOK

20m

SERVES

1 PIECE

421 cal

SERVINGS

METHOD · 8 STEPS

prep · ~360 min
Soak the rice and dal.
1.Wash the rice well and soak it in enough water for 6 hours.
2.Wash the urad dal and fenugreek seeds together and soak them for 6 hours.
3.Soak the flattened rice in water for 10 minutes just before grinding.
TIPLong soaking helps the batter grind smoother and gives a lighter dosa.
mix · ~20 min
Grind the batter.
1.Drain the urad dal and fenugreek seeds, then grind with a little water to a smooth, fluffy paste.
2.Drain the rice and flattened rice, then grind with enough water to a smooth but slightly fine batter.
3.Mix both batters in a large bowl until well combined and pourable.
rest · ~480 min
Ferment the batter.
Cover the bowl loosely and leave the batter in a warm spot for 8 hours, or until it rises slightly and smells pleasantly tangy.
TIPLeave enough room in the bowl because the batter expands as it ferments.
roast · ~7 min
Make the karam podi.
1.Dry roast the chana dal on medium heat until golden and aromatic.
2.Add the urad dal, dried red chili, and cumin seeds, then roast until fragrant and lightly deeper in color.
3.Cool the mixture completely, then grind with garlic and 0.25 tsp salt to a coarse powder.
TIPCool the roasted ingredients fully before grinding so the podi stays loose, not pasty.
mix · ~2 min
Season and thin the batter.
Stir 0.25 tsp salt into the fermented batter. Add a little water if needed so it spreads easily into a thin dosa.
fry · ~8 min
Cook the dosas.
1.Heat a dosa tawa over medium heat until hot, then lightly wipe the surface.
2.Pour a ladle of batter in the center and spread it outward in a thin circle.
3.Drizzle 1 tsp ghee around the edges and over the top.
4.Cook until the bottom turns crisp and golden and the top looks dry.
TIPIf the tawa is too hot, the batter will not spread evenly. Lower the heat briefly between dosas if needed.
assemble · ~2 min
Spread the karam podi and fold.
Sprinkle and spread a spoonful of karam podi over each hot dosa. Fold in half or roll it up while still crisp.
serve
Serve the ghee karam dosa hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
If the batter resists spreading, the tawa is too hot; wipe it with a damp cloth and try the next dosa.
2
Grind urad dal until very fluffy, since that trapped air helps the dosa cook light and crisp.
3
Keep the karam podi slightly coarse so it gives a nutty bite instead of turning dusty on the dosa.
4
Spread podi only after the top surface looks dry; adding it too early can make the dosa soggy.
5
For extra crisp edges, drizzle most of the ghee around the rim rather than only in the center.
6
Store leftover podi in an airtight jar and sprinkle fresh on each dosa instead of mixing it into the batter.
7
Fermented batter can be refrigerated after rising; stir gently and thin slightly before making the next batch.