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!
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.