Ulli Karam Dosa
Crispy, golden dosas generously smeared with a fiery Andhra-style spicy onion paste. This Ulli Karam Dosa is a flavor explosion, perfect for a weekend breakfast or a light dinner when you crave something bold and savory.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Ulli Karam Paste
- b.Break the stems off the dried red chilies and soak them in 60 ml (1/4 cup) of hot water for 20 minutes. This softens them for a smoother paste.
- c.In a blender, combine the soaked red chilies (along with the soaking water), chopped onions, garlic cloves, tamarind paste, jaggery powder, and 3/4 tsp of salt.
- d.Blend until you get a smooth, thick paste. Scrape down the sides of the blender jar a couple of times to ensure there are no coarse bits. Set aside.
- 2
Step 2
- a.Prepare the Dosa Batter
- b.Ensure your dosa batter is at the right consistency – smooth and pourable, similar to pancake batter. If it's too thick, add a tablespoon or two of water and mix gently.
- c.If your batter is unsalted, stir in the remaining 1/4 tsp of salt. Avoid over-mixing.
- 3
Step 3
- a.Cook the Dosas
- b.Heat a cast-iron or non-stick tawa over medium-high heat. Test the heat by sprinkling a few drops of water; they should sizzle and evaporate instantly.
- c.Lightly grease the tawa with a few drops of ghee using a paper towel or half an onion.
- d.Pour a ladleful of batter (about 120 ml or 1/2 cup) onto the center of the hot tawa.
- e.Immediately, using the back of the ladle, spread the batter in a circular motion from the center outwards to form a thin, even circle.
- f.Drizzle about 1/2 tsp of ghee around the edges and on top of the dosa. Cook for 90-120 seconds, until the bottom is golden brown and crispy, and the edges begin to lift from the tawa.
- g.Spread 1-2 tablespoons of the prepared Ulli Karam paste evenly over the entire surface of the dosa.
- h.Let it cook for another 30-45 seconds to allow the raw flavor of the paste to cook off and meld with the dosa.
- i.Fold the dosa in half and press down gently with a spatula.
- j.Slide the Ulli Karam Dosa onto a serving plate.
- 4
Step 4
- a.Serve Hot
- b.Repeat the process with the remaining batter and paste.
- c.Serve the dosas immediately while they are hot and crispy, accompanied by coconut chutney, peanut chutney, or a dollop of fresh white butter.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest dosas, ensure your tawa is well-seasoned and properly heated before pouring the batter.
- 2The Ulli Karam paste can be made in a larger batch and stored in an airtight container in the refrigerator for up to a week.
- 3To reduce the spice level, you can deseed the red chilies before soaking or use a milder variety like Kashmiri chilies.
- 4If the paste is too thick, add a teaspoon of water at a time while grinding, but be careful not to make it runny.
- 5Using shallots (sambar onions) instead of regular onions will give the paste a slightly sweeter and more intense flavor.
- 6For a richer taste, add a small dollop of white butter on top of the hot dosa just before serving.
Adapt it for your goals.
Add Tomato
Add one small, chopped tomato to the blender while making the paste for a tangier flavor and deeper color.
Ulli Karam Podi DosaUlli Karam Podi Dosa
After spreading the Ulli Karam paste, sprinkle a tablespoon of Idli Podi (gunpowder) on top before folding for an extra layer of flavor and texture.
Cheese Ulli Karam DosaCheese Ulli Karam Dosa
For a kid-friendly version, sprinkle some grated mozzarella or cheddar cheese over the paste and let it melt before folding.
Add CilantroAdd Cilantro
Blend a small handful of fresh cilantro (coriander leaves) with the onions and chilies for a fresh, herby note in the paste.
Why this is on our healthy list.
Gut-Friendly
The dosa batter is made from fermented rice and lentils, which are a source of natural probiotics that promote a healthy gut microbiome and aid digestion.
Rich in Antioxidants
Onions and garlic, the main ingredients of the Ulli Karam paste, are packed with antioxidants like quercetin and allicin, which help combat oxidative stress in the body.
Metabolism Booster
The capsaicin in red chilies is known to have a thermogenic effect, which can temporarily boost metabolism and aid in calorie burning.
Frequently asked questions
Ulli Karam Dosa can be a healthy meal. The dosa batter is fermented, which is good for gut health. The Ulli Karam paste is made from onions, garlic, and chilies, which are rich in antioxidants and have anti-inflammatory properties. To keep it healthy, use minimal ghee for cooking and pair it with nutritious sides like sambar and coconut chutney.