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A fiery and flavorful dosa from Andhra, slathered with a spicy paste made from onions, red chilies, and tamarind. This crispy crepe offers a perfect balance of heat, tang, and a hint of sweetness, best enjoyed with coconut chutney.
Soak Rice and Lentils
Grind and Ferment the Batter
Prepare the Ullikaram Paste
A fiery and flavorful dosa from Andhra, slathered with a spicy paste made from onions, red chilies, and tamarind. This crispy crepe offers a perfect balance of heat, tang, and a hint of sweetness, best enjoyed with coconut chutney.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 484.2 calories per serving with 12.66g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or dinner.
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Cook the Ullikaram Dosas
Add a simple potato masala filling before folding the dosa to make it an Ullikaram Masala Dosa.
Sprinkle some finely chopped coriander leaves or podi (gunpowder) on top of the ullikaram paste for extra flavor.
Use brown rice or millets instead of white dosa rice for a higher fiber version. The texture might be slightly different.
The fermented dosa batter is a natural source of probiotics, which help maintain a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Urad dal is a key ingredient in the batter, providing a good source of plant-based protein essential for muscle repair, growth, and overall body function.
The ullikaram paste, made from onions, garlic, and chilies, is rich in antioxidants like allicin and quercetin, which help fight inflammation and protect cells from damage.
One serving, which consists of two dosas, contains approximately 340-360 calories. This can vary based on the amount of ghee used for cooking.
Yes, it can be a healthy meal. The dosa is made from fermented batter, which is good for gut health and provides plant-based protein and carbohydrates for energy. The ullikaram paste contains beneficial ingredients like onions and garlic. To keep it healthy, use minimal ghee for cooking.
In Telugu, 'Ulli' means onion and 'Karam' means spicy or hot. So, 'Ullikaram' translates to a spicy onion paste, which is the star ingredient of this dosa.
This usually happens if the tawa (pan) is not hot enough or not well-seasoned. Ensure the tawa is on medium-high heat. Before making the first dosa, rub the hot surface with a cut onion or a cloth dipped in oil to create a non-stick layer.
Absolutely. The paste can be prepared ahead of time and stored in an airtight container in the refrigerator for up to one week. This makes preparing the dosas much quicker.
Ullikaram Dosa pairs wonderfully with cooling and mild side dishes that balance its spiciness. Coconut chutney, peanut chutney (palli chutney), or a simple bowl of plain yogurt are excellent choices.
This recipe goes great with these complete meals
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