HomeFast FoodKara Dosa Recipe - Superior Delicacies

Kara Dosa Recipe – Superior Delicacies

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Boost your breakfast routine with Kara Dosa – a fiery and flavorful South Indian delicacy certain to fulfill you!

Kara Dosa

Kara Dosa is a beloved South Indian breakfast dish fashionable for its spicy and savory flavors. The dosa batter is infused with a vibrant purple chili paste, giving it its distinct hue and a deliciously daring taste. Topped with a combination of onions, tomatoes, and spices, Kara Dosa completely balances crispy texture and filling elements. For those who love spicy meals, this dish is a must-try!

Kara Dosa pairs nicely with varied chutneys and sambar, conventional South Indian accompaniments. Coconut chutney, tomato chutney, and peanut chutney are all nice choices so as to add additional taste and texture to your meal. Suppose you’re a fan of Kara Dosa. You may also take pleasure in different South Indian dishes like Masala Dosa, Idli, or Vada.

Kara Dosa

Kara Dosa

 

Kara Dosa

Kara Dosa Recipe

Boost your breakfast routine with Kara Dosa – a fiery and flavorful South Indian delicacy certain to fulfill you!

Prep Time10 minutes

Cook dinner Time10 minutes

Fermenting Time3 hrs

Whole Time3 hrs 20 minutes

Course: Appetizer, Breakfast, Primary Course

Delicacies: South Indian

Elements for Kara Dosa

  • 1 cup Idli Rice
  • 2 tsp Toor Dal
  • 4 Dry Purple Chillies
  • 1 tsp Coriander Seeds
  • little Turmeric Powder
  • little Cumin Seeds
  • little Asafoetida Powder
  • 1/4 cup Sambar Onions chopped
  • as required Oil
  • as per style Salt

The best way to make Kara Dosa

  • Soak the rice and dal for two hours.

  • Drain nicely.

  • Add purple chillies, cumin seeds, turmeric powder, asafoetida powder, salt and curry leaves.

  • Add sufficient water and grind to a rough batter.

  • Add the sambar onions and grind to a easy batter.

  • Maintain apart for two to three hours to ferment.

  • Warmth a tawa over medium flame.

  • Pour a ladleful of the batter and unfold evenly.

  • Apply oil across the edges and cook dinner on each side.

  • Serve sizzling with chutney and sambar.

 

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