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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.
For 4 servings
Rinse the idli rice, urad dal, chana dal, and fenugreek seeds thoroughly. Soak them together in plenty of water for at least 6 hours.
Soak the thick poha in a separate bowl of water for 15 minutes just before you plan to grind.
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.
Grind to a smooth, flowing batter, adding water gradually as needed. The consistency should be like pancake batter.
Transfer the batter to a large bowl, add salt, and mix well with your hands. This helps in fermentation.
Cover the bowl and place it in a warm, dark place to ferment for 12 hours, or until it has risen and looks bubbly.
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.
In the same hot pan, dry roast the cumin seeds and coriander seeds for about 1 minute until they release their aroma.
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.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 737.32 calories per serving with 14.06g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack.
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Once the roasted chilies are cool, add them to a small, dry grinder jar along with the roasted seeds, garlic cloves, tamarind, and salt.
Grind everything into a coarse or fine powder without adding any water. Your Karam Podi is ready.
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.
Lightly grease the tawa with a few drops of oil using a paper towel or half an onion.
Stir the fermented batter well. Pour one ladleful of batter onto the center of the hot tawa.
Working quickly, spread the batter outwards in a thin, circular motion to form a large, even dosa.
Drizzle 1-2 teaspoons of ghee all over the dosa, especially around the edges.
Sprinkle 1-2 teaspoons of the prepared Karam Podi evenly over the surface of the dosa.
Cook for about 1-2 minutes, or until the bottom turns golden brown and the edges start to lift from the pan.
Fold the dosa in half and press down gently. Serve immediately with your favorite chutney.
To make a Jain version, omit the garlic from the karam podi. You can add a pinch of asafoetida (hing) to the powder for a savory flavor.
This recipe is easily made vegan by replacing the ghee with sesame oil or any neutral vegetable oil when cooking the dosas.
For a faster meal, use good-quality store-bought dosa batter. This eliminates the soaking and fermentation time completely.
Make a milder karam podi by using only 2-3 Kashmiri red chilies, which give color but very little heat. You can also add a teaspoon of jaggery to the podi to balance the flavors.
This recipe goes great with these complete meals
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