Ghee Karam Dosa

1. 1

   Rinse the idli rice, urad dal, chana dal, and fenugreek seeds thoroughly

   • a.Soak them together in plenty of water for at least 6 hours.
2. 2

   Step 2

   • a.Soak the thick poha in a separate bowl of water for 15 minutes just before you plan to grind.
3. 3

   Drain the water from the soaked ingredients

   • a.In a wet grinder or high-speed blender, combine the soaked dal-rice mixture and the soaked poha.
4. 4

   Grind to a smooth, flowing batter, adding water gradually as needed

   • a.The consistency should be like pancake batter.
5. 5

   Transfer the batter to a large bowl, add salt, and mix well with your hands

   • a.This helps in fermentation.
6. 6

   Step 6

   • a.Cover the bowl and place it in a warm, dark place to ferment for 12 hours, or until it has risen and looks bubbly.
7. 7

   Step 7

   • a.In a dry pan over low heat, roast the dried red chilies for 2-3 minutes until they become crisp and slightly aromatic. Be careful not to burn them. Remove from pan and let them cool completely.
8. 8

   Step 8

   • a.In the same hot pan, dry roast the cumin seeds and coriander seeds for about 1 minute until they release their aroma.
9. 9

   Step 9

   • a.Once the roasted chilies are cool, add them to a small, dry grinder jar along with the roasted seeds, garlic cloves, tamarind, and salt.
10. 10

    Grind everything into a coarse or fine powder without adding any water

    • a.Your Karam Podi is ready.
11. 11

    Heat a non-stick tawa or cast-iron skillet over medium-high heat

    • a.To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
12. 12

    Step 12

    • a.Lightly grease the tawa with a few drops of oil using a paper towel or half an onion.
13. 13

    Stir the fermented batter well

    • a.Pour one ladleful of batter onto the center of the hot tawa.
14. 14

    Step 14

    • a.Working quickly, spread the batter outwards in a thin, circular motion to form a large, even dosa.
15. 15

    Step 15

    • a.Drizzle 1-2 teaspoons of ghee all over the dosa, especially around the edges.
16. 16

    Step 16

    • a.Sprinkle 1-2 teaspoons of the prepared Karam Podi evenly over the surface of the dosa.
17. 17

    Step 17

    • a.Cook for about 1-2 minutes, or until the bottom turns golden brown and the edges start to lift from the pan.
18. 18

    Fold the dosa in half and press down gently

    • a.Serve immediately with your favorite chutney.

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