Breakfast, Rice

E for Erra Karam Dosa | A-Z Dosa Series | Vegan, GF Dosa

Sometimes you need a shock value from food to reinvigorate yourself . Today’s Erra Karam dosa does just that. Although by and large we are a savoury loving family, the spice paste used for this dosa which has its origins in the Rayalseema region of erstwhile Andhra Pradesh state is spicy to say the least .

I did expect the dosa to be reasonably spicy, but I think I was a tad casual in the number of the chillies and it was quite spicy. But otherwise it was a lovely break from the semi-spicy food we have .

Adapted from Priya Srinivasan’s recipe (who in turn I think referenced Suma’s recipe), this was one more bookmarked recipe cleared out well. Thanks Priya and Suma for the recipe.

I used a combo of onions , spice powder as toppings (instead of the paste) and that gave a slightly different but delightful textural high to the dosa.

So far in the #26daysofdosa, we have seen :

A – Azhagar Kovil Dosa (Vegan &GF)
B – Black Rice Adai (Kāvuni Arisi Dosa)- (Vegan &GF)C – Cucumber Dosa – (Vegan &GF)

D – Drumstick Leaves Adai (Vegan &GF)

Pin

Let’s get to today’s recipe:

Vegan and GF Erra Karam Dosa served with Hotel style Coconut Chutney


Prep time + soaking + fermentation time – 10~12 hours

Makes – 15 to 20 Dosas

Spice level – high

Ingredients:

Dosa batter – as required. I used this Foxtail Millet Dosa 

Oil – to roast the dosa


For the Karam (spice) chutney (you can make dry or wet chutney, I prefer dry chutney as it keeps for 2-3 days under refrigeration)


Guntur Red chillies – 10  (adjust to taste)

Garlic Pods – 6 to 7

Sesame seeds – 1 TBSP

Salt – to taste

Peanuts – 4 T

Tamarind – small gooseberry sized (about 20 grams)

Fresh whole Black pepper – 1/2 tsp

Oil – 2 tsp

Pin

Onions – 1/4 cup (finely chopped shallots taste great here) as an optional but recommended topping. 

To make the Karam : Roast all ingredients except salt individually in 2 tsp of oil. 

Cool and grind to a coarse powder. 

(If preferred, add 1 medium sized onion well sautéed + 1-2 T water and make to a thick paste)

To make the Erra Karam Dosa:

Heat a tava to medium high, Pour a batter of the dosa. Drizzle oil on top as well as the sides. Sprinkle the spice (Karam) powder or paste, topped with chopped shallots. Let it cook to a golden brown on both sides. 

Serve immediately with hotel Style Coconut Chutney. 

One Comment

  1. Oh my God! 10 red chillies sounds super spicy! I love the spice powder combination….would have tasted awesome with the dosa! Yum yum!

Thanks so much for dropping by.
We would love to hear how you liked this recipe.
Do take a moment to rate this recipe and leave a comment.

Your email address will not be published. Required fields are marked *

*