First soak 7-8 dry red chillies in enough hot water for 15-20mins.
Drain off the water and add it to the blender along with 1 large onion roughly chopped, ½ teaspoon cumin seeds and salt as needed.
Blend into a smooth paste by adding very little water if needed. Check for salt and adjust as needed. Remove onto a bowl.
In a blender add ¼ cup fried gram dal and 6 garlic cloves with skin along with salt as needed.
Blend into a smooth powder and remove onto a bowl.
Kadapa Karam/Erra Karam Dosa:
Heat a cast iron dosa tawa and once hot, set it on medium flame. To check if the pan is hot enough, sprinkle a few drops of water and it should sizzle.
Take a ladle of dosa batter and spread the dosa. It should be about 2mm in thickness and not see-through after being spread. Drizzle oil/ghee all over the dosa.
Now add 1 tablespoon or more of the erra karam at the center.
And spread it all over the dosa gently.
Next sprinkle the pappula podi all over the dosa. Use about 1-2tsp for each dosa.
Cook the dosa on medium flame until it is golden brown & crispy, as it starts to raise from the edges. Gently remove it from the pan and fold towards the center from two sides, making a semi-envelop fold. Repeat this with rest of the dosa batter.
Serve hot immediately with erra karam, pappula podi and Bombay chutney on the side.
Pappula podi can be stored in airtight container for a few days when stored in fridge. Erra Karam can be stored for a day or two at the max when refrigerated in airtight container (important for the fridge to not smell like onions :D)