Crispy, golden and delicious Kara Dosa recipe with detailed step by step pictures. Healthy and protein-rich Adai Dosa recipe, perfect for breakfast or quick dinner! Kara Dosa or the Adai dosa. This dosa is totally different from the usual dosa for all the different pulses used. Amma used to make this dosa once in a while and I used to love it for its color. Usually, Adai is also like dosa except that its thicker like an Uthappam. The batter prepared for the Adai is similar to this Kara Dosa and that’s why this is also called as Adai Dosa. The name Kara (spicy) Dosa comes from the fact that red chillies are added to this while grinding. It gives a good colour to the batter and the prepared dosa. I used red chillies for spiciness and Kashmiri red chillies for the authentic red colour. My kids used to ask, red crispy dosa with white chutney. This need no fermentation so I can decide in the afternoon and prepare it for dinner. Idli rice, dosa rice / raw rice and toor dal are the base ingredients for this dosa recipe. Toor dal dosa is a healthy recipe because toor dal contains iron, folic acid, fiber, magnesium, protein and carbohydrates. Toor dal helps to prepare beautiful, thin and crispy dosas. Toor dal dosa recipe is very easy and quick to prepare. It is prepared without urad dal. You can make both super crispy dosa and thick dosa with this batter. But this dosa batter becomes sour quickly. So, it’s better to use it within 2 days by refrigerating the batter. This dosa need simple white chutney and sometimes with jaggery powder, my younger one will have like this.
Watch Toor dal dosa / kara dosa recipe.
Adai Dosa Recipe | Adai Dosai Recipe | Kara Dosa Recipe | Toor Dal Dosa Recipe
Ingredients
How to make Adai Dosa Recipe | Adai Dosai Recipe | Kara Dosa Recipe
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To prepare dosa batter, firstly take idli rice and toor dal (1:1/2 ratio).
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Wash and soak altogether for 2-3 hours.
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Before grinding the batter decants the soaked water. Wash with fresh water.
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Take Kashmiri red chilli and red chilli soak for some time to grind nicely.
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In a mixie jar add red chillies and garlic cloves.
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Add fennel seeds.
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Add fresh curry leaves.
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Grind them all in to fine paste with little water.
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Add grated coconut.
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Add soaked rice and toor dal.
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Grind them all in to little coarse batter.
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Add little water in mixie wash to remove batter sticking in to and add in to the batter.
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Add salt to this batter.
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Add asafoetida powder.
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Mix them well.
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Kara dosa batter is ready to make dosa no need any fermentation.
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Heat dosa pan and sprinkle some water.
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Pour ladle full of batter.
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Spread like thin dosa.
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Add some chopped onion.
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Add some chopped coriander leaves.
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Sprinkle oil and cook in medium-high flame.
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Flip to cook other side of the dosa.
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Cook till both sides turn crispy.
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Super crispy and tasty kara / spicy dosa is now ready for serving.
