Kadapa Karam Dosa | Erra Karam Dosa Recipe

Crispy, golden & delicious Andhra Special Kadapa Karam Dosa recipe with detailed step by step pictures. Erra Karam Dosa is a spicy & delicious recipe that can be served as breakfast or dinner!

Andhra special Kadapa Karam Dosa is a simple but extremely delicious dosa recipe made with special Erra Karam – red chilli onion chutney and an instant Pappula Podi – chutney powder. It is quite popular all over Andhra but specifically in Rayalaseema region (Kadapa) where spices are much more generously used.

Erra Karam Dosa gained much popularity with the emergence of the tiffin bandis – small pushcarts selling hot delicious snacks & quite bites. The significant aspect of this traditional Andhra special dosa is erra karam, literally translated to red chutney and pappula podi/chutney powder. Either ghee or oil can be used to cook the dosa to a golden crispy texture. It is typically served with Bombay Chutney.

Jump to:

• Key Ingredients
• Tips & Important Notes for Making Kadapa Karam Dosa
• Substitutions & Variations
• Serving Suggestions
• Similar Recipes
• Kadapa Karam Dosa Recipe with Step by Step Pictures
• Recipe Notes
• 📖 Recipe
• 💬 Comments

Key Ingredients

Dosa Batter is a must for making this Andhra special dosa. The dosa batter has to be fluffy, smooth and fresh for best results.

Onions & Red Chillies are used to make the Erra Karam/Red Chutney.

Pappula Podi is made with Fried Gram and Garlic Cloves.

Oil/Ghee is used to cook the dosa.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Kadapa Karam Dosa

Making Kadapa Karam Dosa is very simple and this is an easy recipe that is beginner-friendly. The below tips and notes help making it perfectly.

Using fresh dosa batter is the key for getting best crispy, golden dosa. The dosa batter should be smoother than usual and slightly thicker in consistency for best results.

When making Erra Kaaram Dosa, the dosa should not be spread too thin. It should be slighter thicker as the dosa should cook longer with the red chutney and chutney powder.

Using a cast iron dosa tawa is highly recommended. The dosa should cook for as long as possible for getting crispier and golden hue.

Make sure to drizzle oil and ghee generously for this dosa as that also helps with the roasting of the dosa to the perfect texture. As the chutneys are spicy, having them cooked long enough helps build the flavor.

Substitutions & Variations

To maintain the authenticity of this recipe, there are not a lot of substitutions or variations. If you want to taste the best erra karam dosa, follow the recipe as it is. But depending on the preference and availability, there can be certain modifications made.

Use a different kind of dosa batter (like millet-based or ragi batter) as the base of the dosa. Idli batter can also be used for making dosa.

The authentic taste of the red chutney comes from using raw onions, but if you are not a fan – you can always cook the onions before making the red chutney.

Sometimes, the Bombay chutney is also smeared on top of the dosa before pappula podi is spread. We also call it Pappula Podi Dosa.

Serving Suggestions

Kadapa Karam Dosa is best served hot immediately after making, with the side of Bombay Chutney or Senagapindi Pachadi. It can be served for breakfast or a quick dinner, with little prep ahead. You can also serve it with extra erra karam/red chutney & pappula podi/chutney powder on the side. Bonus points if you can serve it on banana leaf! Other side dish options include Palli Chutney or Coconut Chutney. The dosa remains crispy until it is warm and loses its sheen & texture on cooling down. Often cooled down dosa tastes different from hot/warm dosa so it is better to make it fresh when it is ready to consumed.

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Kadapa Karam Dosa Recipe with Step by Step Pictures

Erra Karam:

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.

Pappula Podi:

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.

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 and spread it all over the dosa gently.

Next sprinkle the pappula podi all over the dosa. Use ~1-2 teaspoon chutney powder 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.

Recipe Notes

• Check the Dosa Batter recipe and Idli Batter recipe. Make sure the batter is fresh for best results.
• Adjust the spices as per preference.
• 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)

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

📖 Recipe