1. Ulli Karam Dosa:
For Onion Chutney
3 medium onions
7 to 8 dried red chilies
1 tsp cumin seeds
10 grams tamarind
4 garlic cloves peeled
Salt as needed
3 tsp Oil
For Dosa
Dosa Batter as required
2 tsp oil for each do
½ cup chopped coriander
100 grams grated cheese(optional)
Instructions
Making onion Chutney
Heat 3 tsp of oil in a pan.
Roast cumin seeds and dried red chilies for a minute.
Add the onion cubes, garlic cloves and sauté until soft.
Turn off the flame and let it cool down.
Grind into a paste and keep aside.
Making Dosa
Season the dosa pan with a few drops of oil.
Turn the flame to high and put 2 spoonfuls of batter on the pan and spread it in a round shape.
Wait for 10 seconds and pour 2 tsp oil on dosa.
Take 2 spoons of onion chutney/Ulli Karam and spread it on dosa.
Add grated cheese and wait until it melts.
Put some chopped coriander leaves, fold dosa and serve hot with peanut or coconut chutney.
2. Kobbari Karam Dosa
Takes 30 min; Makes 500 gms
INGREDIENTS:
Dried Coconut grated – 400 gms
Dried Red Chillies – 15 or 75 gms
Garlic – 1
Salt to taste
Cumin seeds – 2 tbsp
METHOD:
Take and pan and dry roast the red chillies until they are mildly hot .Make sure not to burn the chillies. If interested add a tbsp. of oil for frying but I like the dry version.
Remove them to a plate and cool down. Meanwhile dry roast the cumin seeds as well.
Take chillies, cumin into a mixer jar and add some salt. Give a round of mix and you can see the chillies forming into coarse powder.
Add the grated dried coconut and garlic pods and grind it again to coarse powder.
You should not make it into fine powder as the coarse texture is the uniqueness of this Kobbari Karam.
For Onion Chutney
3 medium onions
7 to 8 dried red chilies
1 tsp cumin seeds
10 grams tamarind
4 garlic cloves peeled
Salt as needed
3 tsp Oil
For Dosa
Dosa Batter as required
2 tsp oil for each do
½ cup chopped coriander
100 grams grated cheese(optional)
Instructions
Making onion Chutney
Heat 3 tsp of oil in a pan.
Roast cumin seeds and dried red chilies for a minute.
Add the onion cubes, garlic cloves and sauté until soft.
Turn off the flame and let it cool down.
Grind into a paste and keep aside.
Making Dosa
Season the dosa pan with a few drops of oil.
Turn the flame to high and put 2 spoonfuls of batter on the pan and spread it in a round shape.
Wait for 10 seconds and pour 2 tsp oil on dosa.
Take 2 spoons of onion chutney/Ulli Karam and spread it on dosa.
Add grated cheese and wait until it melts.
Put some chopped coriander leaves, fold dosa and serve hot with peanut or coconut chutney.
2. Kobbari Karam Dosa
Takes 30 min; Makes 500 gms
INGREDIENTS:
Dried Coconut grated – 400 gms
Dried Red Chillies – 15 or 75 gms
Garlic – 1
Salt to taste
Cumin seeds – 2 tbsp
METHOD:
Take and pan and dry roast the red chillies until they are mildly hot .Make sure not to burn the chillies. If interested add a tbsp. of oil for frying but I like the dry version.
Remove them to a plate and cool down. Meanwhile dry roast the cumin seeds as well.
Take chillies, cumin into a mixer jar and add some salt. Give a round of mix and you can see the chillies forming into coarse powder.
Add the grated dried coconut and garlic pods and grind it again to coarse powder.
You should not make it into fine powder as the coarse texture is the uniqueness of this Kobbari Karam.
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