Kara Dosa Recipe | Uppu Huli Dose | How to make Spicy Kara Dosai with detailed photo and video recipe. an extended version of the popular south Indian dosa topped with spicy khara chutney. the recipe is very popular in south India, particularly in Tamil cuisine and one of the popular dosa items on most restaurants’ menus. the speciality of this dosa recipe is it can be served as it is without any chutney or sambar.
Kara Dosa Recipe | Uppu Huli Dose | How to make Spicy Kara Dosai with step-by-step photo and video recipe. dosa is a staple for many south Indians and is mainly made for morning breakfast. it has evolved to many variations with its thickness, ingredients and also with the toppings used in it. one such variation with the toppings is kara dosa recipe topped with a spicy and red coloured ginger and garlic chutney.
As I mentioned earlier, dosa recipes are a very common breakfast recipe in most South Indian households. ideally, the dosa batter is made in bulk and it can easily go up to a week. it can be monotonous to have the same plain dosa variation every day, and hence a variation is introduced. I particularly try to make it different every time I make dosa and kara dosai is one such variation I make frequently. i make this spicy kara chutney well ahead in advance and store it in the fridge. it has a long shelf life which makes it easier to cook it once and use it again and again.
finally, do visit my other related South Indian dosa recipes collection with this post of kara dosa recipe. it includes recipes like masala dosa, rava dosa, cheese dosa, mysore masala dosa, set dose, poha dosa, pav bhaji dosa, kal dosa, pizza dosa and ragi dosa recipe. in addition, do visit my other related recipes collection like,
Kara Dosa video recipe:
Recipe Card for Kara Dosa recipe:
Kara Dosa Recipe | Uppu Huli Dose | How to make Spicy Dosa
Ingredients
- 1 cup rava / semolina / suji
- ¼ cup poha, thin
- ½ cup coconut, grated
- 6 dried red chilli
- 2 tsp coriander seeds
- 1 tsp cumin
- 1 tbsp jaggery
- small ball sized tamarind
- water, for grinding
- ½ tsp salt
Instructions
- firstly, in a mixer jar take 1 cup rava, ¼ cup poha and ½ cup coconut.
- also add 6 dried red chilli, 2 tsp coriander seeds, 1 tsp cumin, 1 tbsp jaggery and small ball-sized tamarind.
- grind to smooth paste adding water as required.
- transfer the dosa batter to a large bowl.
- add ½ tsp salt and mix well.
- heat the dosa tawa and pour the batter. spread slightly thick making sure the thickness is uniform.
- spread some oil. cover and cook on medium flame.
- flip over and cook both sides until the dosa is cooked well.
- finally, enjoy kara dosa with chutney.
Nutrition
How to make Kara Dosai with step by step photo:
- firstly, in a mixer jar take 1 cup rava, ¼ cup poha and ½ cup coconut.
- also add 6 dried red chilli, 2 tsp coriander seeds, 1 tsp cumin, 1 tbsp jaggery and small ball-sized tamarind.
- grind to smooth paste adding water as required.
- transfer the dosa batter to a large bowl.
- add ½ tsp salt and mix well.
- heat the dosa tawa and pour the batter. spread slightly thick making sure the thickness is uniform.
- spread some oil. cover and cook on medium flame.
- flip over and cook both sides until the dosa is cooked well.
- finally, enjoy kara dosa with chutney.
khara dosa recipe using spicy chutney:
- firstly, in a tawa heat 2 tsp oil and saute 3 clove garlic.
- add 4 shallots and saute until onions shrink slightly.
- further add 3 dried red chilli, 1 tomato and saute until tomatoes turn soft and mushy.
- cool down the mixture completely and transfer to the blender.
- add small ball sized tamarind and ½ tsp salt.
- blend to smooth paste without adding water.
- in a tawa heat 3 tsp oil and splutter ½ tsp mustard, pinch hing and few curry leaves.
- add in prepared chutney and saute until oil separates. kara chutney is ready.
dosa preparation:
- to prepare dosa, heat dosa tawa and spread a ladleful of batter gently.
- pour a tsp of oil over dosa.
- cover and roast on medium flame until the dosa turns golden.
- further, spread a tsp of prepared kara chutney uniformly.
- finally, enjoy kara dosa with coconut chutney.
Notes:
- firstly, the dosa tastes great when the flavour of dosa is spicy, tangy and sweet.
- also, in place of tamarind, you can add curd to the batter to make it slightly tangy.
- additionally, make sure to cook the dosa on both sides.
- finally, kara dosa recipe tastes great when roasted with coconut oil.