Kadapa Karam Dosa | Spicy Dosa | Perfect Red Chilli Dosa

Nothing to beat the Authentic Chilli spicy Dosa made in Kadapa.Every road side stall makes it on a regular basis. In fact, it tastes better than those served in hotels.

This spicy, roasted Red Dosa garnished with Chilli paste,gram powders,Ghee tastes ultimate .As there is great demand for this Dosa, it is now available in Hyderabad stalls also.

I am explaining the recipes of this Rayalaseema special Kadapa Chilli Dosa, Chilli paste, Gram powder and Bombay chutney.

Check the tips to make Dosas in different styles.

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Kadapa Karam Dosa | Spicy Dosa | Perfect Red Chilli Dosa

Tips

Dosa Batter/way of Roasting the Dosa:

  1. The equation of Rice-3 cups and Bengal gram-1 cup and little fenugreek is same as we make normal Dosa

  2. Soak Rice and Bengal gram for 4 hours grind them and keep it aside for 16 hours to get that sour taste.

  3. To get that street style Dosa grind the batter thick. Do not spread the batter till the corners of the tawa. Spread it only till the diameter that has flame beneath it.

  4. Use little more Oil and Ghee to get crispy Dosas .Roast them patiently and spread it with Red Chilli paste

Red Chilli paste:

  1. Earlier only red Chilli, Garlic bread and Salt paste were used to make these Dosas, but now I am adding a little Tamarind pulp. If you want extra Garlic you can add more, but I managed with the Garlic used in Gram powder.

  2. Add Chilli paste only after both the sides of the Dosa is roasted properly, or else it doesn't get crispy

Gram powder:

We usually make gram powder using Tamarind, Red Chilli, and Garlic. But I used only Garlic powder.

Bombay fresh pickle:

  1. This Bombay fresh pickle is largely made in Southern India, especially in Andhra. It is made in different styles in different regions. In Andhra, it is usually made of Tamarind pulp and Bengal gram flour, made into a smooth batter consistency.

  2. Remove it from the fire after getting only one bOil, or else it becomes too thick after cooling. Add hot water and Salt if it is too hard.

Other Methods:

  1. These days, some stalls are serving Dosas spread with Bombay fresh pickle on them. But I personally didn't like the taste. I prefer it as a side dish. I prefer roasted Dosa spread with layers of Chilli paste and a little Bombay fresh pickle on it. But it should be consumed immediately, otherwise it becomes soggy.

  2. If you eat eggs, you can beat an egg above the Chilli paste layer. For this method. you have to roast the Dosa only on one side.

6.Only Ghee can be used to make these Dosas. I used a little Oil on corners and Ghee in the centre. This Dosas needs more Oil for roasting

Kadapa Karam Dosa | Spicy Dosa | Perfect Red Chilli Dosa

Kadapa Karam Dosa | Spicy Dosa | Perfect Red Chilli Dosa - Recipe Video

Kadapa Karam Dosa | Spicy Dosa | Perfect Red Chilli Dosa

Breakfast Recipes | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins
  • Servings 25

Ingredients

  • Ingredients for Dosa batter
  • 1 cup Black gram
  • 3 cups Rice
  • 1 tsp Fenugreek
  • Water - for grinding
  • Salt - sufficient
  • For red Chilli powder
  • 20 - 25 Red Chillies
  • Salt
  • 1 tsp Cumin
  • 2 Onion
  • Water - for grinding
  • Hot water - for soaking red Chillies
  • For gram powder
  • 5 - 6 Garlic
  • 1/2 cup Roasted Bengal Gram/Chick Peas
  • Salt
  • Bombay fresh pickle
  • Tamarind - lemon sized
  • 2 tbsp Bengal gram
  • Salt
  • 1/4 tsp Turmeric
  • 1/2 tsp Mustard
  • 1 tsp Black gram
  • 1/2 tsp Cumin
  • 2 tsp Oil
  • 1/2 tsp Ginger
  • 1 tsp Chopped green Chilli
  • 2 Curry leaves
  • 350 ml Water

Instructions

  1. Grind Bengal Gram, Rice, Fenugreek, which were soaked for 4 hours, into a smooth batter. Keep it aside for 12 hours till it becomes sour. (Follow the tips)
  2. Add Salt and Water if required to this sour batter.
  3. For Red Chilli paste, soak Red Chillies for 15 minutes in hot water.
  4. Grind these Red Chillies along with Salt, Cumin, Onion pieces into a soft paste. (for another method, follow tips)
  5. For gram powder, grind Garlic and Chick Peas into a soft powder.
  6. For making Bombay chutney, add Bengal flour, Salt, Water to the Tamarind pulp. Mix it well using your hand without any lumps.
  7. Heat some oil in a pan, add Mustard, Bengal Gram and roast it. Now add Red Chilli, Cumin, Curry leaves, chopped Green Chillies, chopped Ginger, Turmeric and fry for some more time.
  8. Once the seasoning is ready, reduce the flame, add Bengal flour water to it and stir it well till you get one boil without forming lumps.
  9. Now add salt as per taste and remove from flame. (Follow the tips to make perfect Bombay fresh pickle).
  10. Heat the Tawa, spread one big spoon of batter on it and spread it in 1/4th inch thickness.
  11. Use 1.5 tbsp Oil pouring it along with the corners of the Dosa. Now roast it patiently pouring some Ghee on the top of it and spread it thoroughly and roast it well on both sides. (Follow tips for roasting the Dosa)
  12. After it is roasted well on both sides, spread 1 tbsp Red Chilli paste all over it and sprinkle the Gram powder over it. Fold the Dosa into half and serve it hot with Bombay fresh pickle or Coconut Chutney.

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Kadapa Karam Dosa | Spicy Dosa | Perfect Red Chilli Dosa