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    Home » Recipes » Breakfast Recipes

    Kara Dosa | Adai Dosa

    Published: Sep 9, 2015 · Modified: Jun 1, 2022 by Ramya · 37 Comments

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    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!

    Adai Dosa Recipe

    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.

    How to make Kara Dosa Recipe

    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.

    Kara Dosa Recipe

    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 Dosai recipe

    How to make Kara Dosa | Adai Dosa

    📖 Recipe

    How to make Kara Dosai recipe

    Kara Dosa | Adai Dosa

    Ramya
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Soaking Time 8 hours hrs
    Total Time 8 hours hrs 40 minutes mins
    Course Breakfast
    Cuisine Tamilnadu Recipes
    Servings 16 kara dosa
    Calories 97 kcal

    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
    Prevent your screen from going dark

    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

    Nutrition Facts
    Kara Dosa | Adai Dosa
    Amount per Serving
    Calories
    97
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    79
    mg
    3
    %
    Potassium
     
    55
    mg
    2
    %
    Carbohydrates
     
    18
    g
    6
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    116
    IU
    2
    %
    Vitamin C
     
    16
    mg
    19
    %
    Calcium
     
    17
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword adai dosa, kara dosa
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    Kara Dosa Recipe

    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.

    Kara Dosa Recipe

    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 🙂

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    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

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    1. Freda @ Aromatic essence

      September 09, 2015 at 10:38 am

      Want some dosa now ! Perfect dosas:)

      Reply
      • CHCooks

        September 13, 2015 at 7:48 am

        Wish I could send you 🙂 Thanks Freda!

        Reply
        • Freda @ Aromatic essence

          September 13, 2015 at 10:05 am

          I would love some 🙂 It's been a while since I last had them 🙁

          Reply
          • CHCooks

            September 14, 2015 at 9:51 am

            Come over right now 🙂

            Reply
            • Freda @ Aromatic essence

              September 14, 2015 at 12:00 pm

              On my way 🙂

            • CHCooks

              September 14, 2015 at 1:08 pm

              🙂

    2. priyankamoraes

      September 09, 2015 at 11:39 am

      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.

      Reply
      • CHCooks

        September 13, 2015 at 7:49 am

        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 🙂

        Reply
    3. Bikramjit

      September 09, 2015 at 11:44 am

      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.

      Reply
      • CHCooks

        September 13, 2015 at 8:04 am

        2 is not greedy Bik 🙂 when you visit me you can have any number 🙂 🙂

        Reply
    4. Lynz Real Cooking

      September 09, 2015 at 5:18 pm

      Wow yummy! looks so good and sounds very different! lovely presentation and pictures!

      Reply
      • CHCooks

        September 13, 2015 at 7:49 am

        Thank you so much Lynz 🙂

        Reply
        • Lynz Real Cooking

          September 13, 2015 at 7:53 am

          I love your food! wish I could taste it!

          Reply
          • CHCooks

            September 13, 2015 at 8:00 am

            🙂 🙂

            Reply
    5. srividhya

      September 09, 2015 at 9:20 pm

      wow you have got it so crispy.. great

      Reply
      • CHCooks

        September 13, 2015 at 7:49 am

        Thanks a lot Vidhya 🙂

        Reply
    6. Vajeea

      September 09, 2015 at 10:33 pm

      I have had dosas before but yours look so different and tasty 🙂

      Reply
      • CHCooks

        September 13, 2015 at 7:45 am

        Oh these are totally different from the usual dosas 🙂 Thanks Vajeea!

        Reply
    7. Monika

      September 10, 2015 at 3:17 am

      I will try this for sure.. perfect they look 🙂

      Reply
      • CHCooks

        September 13, 2015 at 7:44 am

        Pls do try Monika 🙂 Thank you!

        Reply
    8. Bharani

      September 10, 2015 at 4:33 am

      YUM...looks crispy too.... will try this .... my kara dosa recipe is a bit different.. 🙂

      Reply
      • CHCooks

        September 13, 2015 at 7:43 am

        Thanks Bharani 🙂 Sure, would like to know about your kara dosa recipe 🙂

        Reply
        • Bharani

          September 15, 2015 at 5:38 am

          sure will post it soon 🙂

          Reply
          • CHCooks

            September 15, 2015 at 6:56 am

            🙂

            Reply
    9. Chitra Jagadish

      September 11, 2015 at 1:58 am

      Yummm...looks crispy... slurp

      Reply
      • CHCooks

        September 13, 2015 at 7:41 am

        Thanks Chitra 🙂 Are you back from India? 🙂

        Reply
        • Chitra Jagadish

          September 14, 2015 at 2:16 am

          Yes Ch... just settling down ....

          Reply
          • CHCooks

            September 14, 2015 at 9:51 am

            I'll glad to see a post from you 🙂

            Reply
    10. Traditionally Modern Food

      September 14, 2015 at 9:09 am

      Never tried adai batter like dosai.. Urs s thin and crispy..super dear

      Reply
      • CHCooks

        September 14, 2015 at 9:50 am

        I feel these are light when made like this and are apt for week day breakfasts 🙂 Thank you Vidya 🙂

        Reply
    11. My Kitchen Area

      January 28, 2016 at 5:05 am

      wow... Mouth watering

      Reply
      • CHCooks

        February 03, 2016 at 1:46 pm

        Thanks much Anandhi 🙂

        Reply

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    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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