Crispy, golden and delicious Kara Dosa recipe with detailed step by step pictures. Healthy and protein-rich Adai Dosai recipe, perfect for breakfast or quick dinner!
Today’s recipe is one of my favorite from the childhood days – Kara Dosa or the Adai dosa. This dosa is totally different from the usual dosa for all the different pulses used. Amma used to make this dosa once in a while and I used to love it for its color. Usually Adai is also like dosa except that its thicker like an Uthappam. The batter prepared for the Adai is similar to this Kara Dosa and that’s why this is also called as Adai Dosa.
Instead of making the dosa thicker, I make it crisp and thin for the regular week days when I am pressed for time and it turns out quite tasty. Apart from the rice, I use Urad Dal, Chana Dal, Moong Dal and Toor Dal in preparing the batter. The name Kara (spicy) Dosa comes from the fact that red chillies are added to this while the rice and pulses are soaking. It gives a good color to the batter and the prepared dosa. I keep the spiciness on the lower side and hence used only 4 red chillies but one can use colorful dried red chillies for the color.
The preparation of this dosa batter is quite simple. In fact, this again is one of the recipes where the batter does not have to ferment. Soak the rice along with the pulses for 4-6hrs. Grind into it a coarse batter. And use it immediately. The dosa still comes out good and tasty. The batter stays good in the fridge for 3-4 days. As I made this into thin, crisp dosas. I have not added onions. But if you want to use this for adai (thicker dosa) you can add finely chopped shallots or onions. I just add a pod or two of garlic while soaking along with the red chillies and I just love the hint of garlic and the flavour while dosa is in the making.
How to make Kara Dosa | Adai Dosa
📖 Recipe
Kara Dosa | Adai Dosa
Equipment
- Blender
- Cast Iron Dosa Tawa
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Dosa Rice Raw Rice
- ½ cup Idli Rice Parboiled Rice
- ¼ cup Toor Dal
- ¼ cup Chana Dal
- ¼ cup Moong Dal
- ¼ cup Urad Dal
- 4-6 Dried Red Chillies
- 3-4 Garlic Pods
- 1 teaspoon Jeera
- Salt as needed
- Water as needed
- Oil for making dosas
Instructions
- Soak the rice varieties and the dal varieties along with peeled garlic pods and dried red chillies in enough water for 4-6 hours.
- Drain the excess water (if too much) and grind it along with jeera into a not so very fine paste in a blender. Remove the prepared batter on to a bowl, add enough salt and mix well. The batter should be of the below consistency.
- Heat a dosa pan. Take a ladle of the prepared batter and spread it on the dosa tawa into a thin circle. Sprinkle oil around the edges. Keep the flame on medium and let the dosa cook until crisp.
- Serve hot with coconut chutney or any spicy chutney.
Notes
- Instead of using both raw rice and parboiled rice, only one variety of the rice can be used.
- The proportion is that the rice together should be a cup and the pulses together should form a cup.
- The red chillies and garlic give a flavor to the batter. If you don’t like garlic, that can be skipped.
- The batter stays good for 3-4 days in the refrigerator.
- If you want to make a thicker version, you can also add finely chopped shallots to it.
Nutrition
Kara Dosa Recipe with Step by Step Pictures
Soak the rice varieties and the dal varieties along with peeled garlic pods and dried red chillies in enough water for 4-6 hours.
Drain the excess water (if too much) and add it to a blender in small batches.
Grind it along with jeera into a coarse batter without adding a lot of water.
Remove the prepared batter on to a bowl, add enough salt and mix well.
The batter should be of the neither too thick nor thin. Check below for consistency. Heat a cast iron dosa pan.
Take a ladle of the prepared batter and spread it on the dosa tawa into a thin circle. Sprinkle oil around the edges.
Keep the flame on medium and let the dosa cook until crisp.
Gently remove the dosa and flip it to cook the other side. This is optional.
Serve hot with coconut chutney or kadamba chutney.
Recipe Notes
- Instead of using both raw rice and parboiled rice, only one variety of the rice can be used.
- The proportion is that the rice together should be a cup and the pulses together should form a cup.
- The red chillies and garlic give a flavour to the batter. If you don’t like garlic, that can be skipped.
- The batter stays good for 3-4 days in the refrigerator.
- If you want to make a thicker version, you can also add finely chopped shallots to it.
I would be delighted to know if you have tried this recipe, don’t forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Freda @ Aromatic essence
Want some dosa now ! Perfect dosas:)
CHCooks
Wish I could send you 🙂 Thanks Freda!
Freda @ Aromatic essence
I would love some 🙂 It's been a while since I last had them 🙁
CHCooks
Come over right now 🙂
Freda @ Aromatic essence
On my way 🙂
CHCooks
🙂
priyankamoraes
This looks yummy and healthy . I love dosas but we buy the ready made batter . I will try this out . Thank you for sharing the step by step pictures.
CHCooks
Ready to use batter is a life saver but when you start making the batter, you will know how simple it is and super cost efficient too 🙂 Pls do try this out 🙂
Bikramjit
Yummmmmy. . I went for a wedding last Sunday and they were serving dosa .. I had a couple. . Yes yes I can be greedy ..
And now this recipe has made me hungry again.
CHCooks
2 is not greedy Bik 🙂 when you visit me you can have any number 🙂 🙂
Lynz Real Cooking
Wow yummy! looks so good and sounds very different! lovely presentation and pictures!
CHCooks
Thank you so much Lynz 🙂
Lynz Real Cooking
I love your food! wish I could taste it!
CHCooks
🙂 🙂
srividhya
wow you have got it so crispy.. great
CHCooks
Thanks a lot Vidhya 🙂
Vajeea
I have had dosas before but yours look so different and tasty 🙂
CHCooks
Oh these are totally different from the usual dosas 🙂 Thanks Vajeea!
Monika
I will try this for sure.. perfect they look 🙂
CHCooks
Pls do try Monika 🙂 Thank you!
Bharani
YUM...looks crispy too.... will try this .... my kara dosa recipe is a bit different.. 🙂
CHCooks
Thanks Bharani 🙂 Sure, would like to know about your kara dosa recipe 🙂
Bharani
sure will post it soon 🙂
CHCooks
🙂
Chitra Jagadish
Yummm...looks crispy... slurp
CHCooks
Thanks Chitra 🙂 Are you back from India? 🙂
Chitra Jagadish
Yes Ch... just settling down ....
CHCooks
I'll glad to see a post from you 🙂
Traditionally Modern Food
Never tried adai batter like dosai.. Urs s thin and crispy..super dear
CHCooks
I feel these are light when made like this and are apt for week day breakfasts 🙂 Thank you Vidya 🙂
My Kitchen Area
wow... Mouth watering
CHCooks
Thanks much Anandhi 🙂