Kara Dosa
Many of us think Kara Dosai means some kind of chutney or podi spread inside the dosai to make it spicy. But that is not the case of this recipe, Ammaamma(mom’s mom) made it for me but didn’t bother to ask her or note down the recipe. One of my aunts said she adapted this recipe from Granne’s original recipe. It tastes yum but not as yum as Ammamma.
Desika Products Used:
Channa Dal, Urad Dal, Ponni Raw Rice, Peanut Oil
RECIPE FOR KARA DOSA
Ingredients:
Ponni Raw Rice - 1 cup
Urad Dal - 1/4 cup
Channa Dal - 3/4 cup
Red chillies - 3-4
Jeera - 1 tsp
Black Pepper - 1/4 tsp
Salt as needed
Peanut oil for making dosas
Instructions:
Wash & soak the ponni raw rice, channa dal, urad dal, red chilies, jeera, and black pepper for 3-4 hrs.
After it soaks, place the soaked ingredients in a mixie jar and grind into a coarse sooji-like consistency (a little thicker than dosa batter consistency)
No need to ferment this dosa batter. you can start making the dosas after it settles down in 30 mins after grinding
Heat up the dosa tawa and take a big scoop/ladle of batter to make dosa. Make it thicker than you would a normal dosa.
Add oil around the dosa. Cover the dosa with a lid and cook until one side turns golden brown.
Once cooked flip the dosa & cook the other side. If needed add oil
Tips & Tricks:
If you like pepper corns you can add a few before grinding. It gives a good taste
I personally like to enjoy this with onion chutney, my family likes to eat this with avial
I tried the left over dosa batter the next day, it came much crispier than the first day.