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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.
For 4 servings
Prepare the Ulli Karam Paste
Prepare the Dosa Batter
Cook the Dosas
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.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 506.81 calories per serving with 10.38g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or dinner.
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Serve Hot
Add one small, chopped tomato to the blender while making the paste for a tangier flavor and deeper color.
After spreading the Ulli Karam paste, sprinkle a tablespoon of Idli Podi (gunpowder) on top before folding for an extra layer of flavor and texture.
For a kid-friendly version, sprinkle some grated mozzarella or cheddar cheese over the paste and let it melt before folding.
Blend a small handful of fresh cilantro (coriander leaves) with the onions and chilies for a fresh, herby note in the paste.
The dosa batter is made from fermented rice and lentils, which are a source of natural probiotics that promote a healthy gut microbiome and aid digestion.
Onions and garlic, the main ingredients of the Ulli Karam paste, are packed with antioxidants like quercetin and allicin, which help combat oxidative stress in the body.
The capsaicin in red chilies is known to have a thermogenic effect, which can temporarily boost metabolism and aid in calorie burning.
Ulli Karam Dosa can be a healthy meal. The dosa batter is fermented, which is good for gut health. The Ulli Karam paste is made from onions, garlic, and chilies, which are rich in antioxidants and have anti-inflammatory properties. To keep it healthy, use minimal ghee for cooking and pair it with nutritious sides like sambar and coconut chutney.
A single Ulli Karam Dosa contains approximately 180-220 calories, depending on the thickness of the dosa and the amount of ghee used. A serving of two dosas would be around 360-440 calories.
Yes, absolutely. To reduce the heat, use fewer red chilies, deseed them before soaking, or use a milder variety like Kashmiri red chilies, which provide excellent color with less heat.
The key to crispy dosas is a hot tawa and the right batter consistency. Ensure your tawa is very hot before pouring the batter. Also, the batter should be of a smooth, pourable consistency, not too thick. Spreading it thin also helps achieve crispiness.
This spicy dosa pairs wonderfully with cooling accompaniments. Classic choices include coconut chutney, peanut chutney (palli chutney), or a simple bowl of plain curd (yogurt). A side of hot sambar also complements it well.
This recipe goes great with these complete meals
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