kara dosa recipe | kara dosai | how to make spicy dosa recipe

kara dosa recipe | kara dosai | how to make spicy dosa recipe 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 in most of the restaurant’s menu. the speciality of this dosa recipe is it can be served as it is without any chutney or sambar.
kara dosa recipe | kara dosai | how to make spicy dosa recipe 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 very common breakfast recipe in most of the 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 it 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.

furthermore, some important tips, suggestions and variations for perfect kara dosa recipe or kara dosai recipe. firstly, you can use almost any dosa batter variation for this recipe. i personally recommend using the set dosa or the batter which yields soft dosa. having said that it can also be used for thin and crisp dosa too. secondly, you can use the same kara chutney as a side dish too and can be served with idli, upma or pongal. moreover, you can control the spice level accordingly by increasing or decreasing the red chillies. finally, apply the chutney on top dosa, only after it has turned dry. do not apply when the batter is still wet and it may eventually lose its shape.

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,

• idli recipes collection
• breakfast recipes collection
• street food recipes collection

kara dosa video recipe:

recipe card for kara dosa recipe:

kara dosa recipe | kara dosai | how to make spicy dosa recipe

HEBBARS KITCHEN

easy kara dosa recipe | kara dosai | how to make spicy dosa recipe

4.75 from 4 votes

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course dosa

Cuisine karnataka

Servings 5 Dosa

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Ingredients 

1x2x3x

• ▢ 2 tsp oil
• ▢ 3 clove garlic
• ▢ 4 shallots (chopped)
• ▢ 3 dried red chilli
• ▢ 1 tomato (finely chopped)
• ▢ small ball sized tamarind
• ▢ ½ tsp salt

!for tempering:

• ▢ 3 tsp oil
• ▢ ½ tsp mustard
• ▢ pinch hing / asafoetida
• ▢ few curry leaves

!for dosa:

• ▢ 2 cup dosa batter
• ▢ oil for roasting

Instructions

 

• 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.
• 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.

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how to make kara dosai with step by step photo:

1. firstly, in a tawa heat 2 tsp oil and saute 3 clove garlic.
   
2. add 4 shallots and saute until onions shrink slightly.
   
3. further add 3 dried red chilli, 1 tomato and saute until tomatoes turn soft and mushy.
   
4. cool down the mixture completely and transfer to the blender.
   
5. add small ball sized tamarind and ½ tsp salt.
   
6. blend to smooth paste without adding water.
   
7. in a tawa heat 3 tsp oil and splutter ½ tsp mustard, pinch hing and few curry leaves.
   
8. add in prepared chutney and saute until oil separates. kara chutney is ready.

dosa preparation:

1. to prepare dosa, heat dosa tawa and spread a ladleful of batter gently.
   
2. pour a tsp of oil over dosa.
   
3. cover and roast on medium flame until the dosa turns golden.
   
4. further, spread a tsp of prepared kara chutney uniformly.
   
5. finally, enjoy kara dosa with coconut chutney.
   

notes:

• firstly, make sure to prepare spicy chutney, so adjust the chilli to your choice.
• also, the chutney stays good for a week when refrigerated.
• additionally, if you do not have access to shallots, replace it with onions.
• finally, kara dosa recipe tastes great when topped with butter.