Kadapa Karam Dosa

Method

1. 1

   To make the podi, add all the ingredients required for it, to a blender, and blend until a fine powder is formed.

   Roasted GramGarlicSalt

2. 2

   Add the dry red chillies and the garlic to a bowl and pour boiling water to cover. Let them steep for 15 - 20 minutes or until the chillies have softened. Add the soaked chillies and the garlic to a blender along with a tablespoon of the soaking water. Add the onion, cumin seed and salt to the soaked chillies and blend until a smooth thick paste is formed.

   OnionGarlicCuminSaltDry Red Chilli

3. 3

   In a separate bowl, dissolve the besan in water and add the tamarind pulp.

   WaterBesan FlourTamarind Pulp

4. 4

   To make the Bombay chutney, add oil to a pan. Once hot, add the garlic. Once lightly golden, add the urad dal, cumin seeds and mustard seeds. Once the mustard seeds pop, add the ginger, green chilli, turmeric powder and salt. Saute on a medium heat for 30 seconds Add this besan mixture to the pan and mix continuously, on medium low flame. After 5 minutes, the mixture will significantly thicken. Turn the flame off

   Sunflower OilGarlicCuminMustard SeedsCurry leavesGingerTurmeric PowderGreen ChilliDry Red ChilliCoriander LeavesUrad Dal (whole)SaltSaltAsafoetida

5. 5

   Heat up a dosa pan on a medium flame. Once hot, add a ladle of dosa batter and spread into a thin even layer. Add a spoon of ghee and spread it around. Add a spoon of bombay chutney along with a spoon of chilli paste and spread all over the dosa. Sprinkle the podi all over the dosa. Once the dosa is crispy and golden fold and remove from the pan.

   Dosa BatterGhee