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–+ servings

Erra Karam Dosa

This authentic Erra Karam Dosa recipe brings together the perfect combination of crispy fermented dosa, fiery red chili chutney (erra karam), and aromatic roasted lentil powder (papula podi). A beloved Andhra Pradesh specialty, this spicy dosa is perfect for those who love bold, traditional South Indian flavors with an extra kick of heat.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings (2 dosas each)
Calories 284 kcal
Protein11 g
Fiber8 g
Fat9 g
Carbohydrates48 g

Equipment

  • Non-stick dosa pan or cast iron tawa
  • Ladle for spreading batter

Ingredients
 

Required Components:

  • 4 scoops (240 g) dosa batter - fermented, 1 scoop each dosa (see dosa batter recipe)
  • 4 tablespoon (80 g) erra karam - red chili chutney, 1 tablespoon each dosa (see erra karam recipe)
  • 4 tablespoon (32 g) papula podi - roasted chana dal powder, 1 tablespoon each dosa (see papula podi recipe)

For Cooking:

  • 1 tablespoon peanut oil - for cooking dosas, ¼ teaspoon each dosa
  • ¼ teaspoon (1.25 g) salt - optional, to add to batter if desired

Instructions
 

Make the Erra Karam Dosa:

  • Heat the dosa pan or tawa on medium-high heat until hot. Sprinkle a few drops of water - they should sizzle immediately. If desired, add ¼ teaspoon salt to the 4 scoops dosa batter and mix well.
  • Take ¼ of an onion with the head and rub it all over the hot tawa surface. 
    Hand rubbing a cut onion piece on hot cast iron tawa surface to prevent sticking
  • Take one scoop of dosa batter and pour in the center of the hot tawa. Quickly spread it outward in a circular motion to form a thin crepe.
    Creamy white fermented dosa batter being spread in thin circular motion on black cast iron pan
  • Drizzle 1 tablespoon peanut oil around the edges. Cook until the bottom is golden.
    Thin white dosa crepe cooking on hot tawa with tiny fermentation bubbles visible on surface about to be flipped
  • Then flip to cook the white part until it turns golden brown.
    Golden brown dosa cooking in black cast iron pan with crispy texture and small air pockets
  • Flip the dosa back to the original side. Spread 1 tablespoon of 4 tablespoon erra karam evenly over the surface.
    Bright red erra karam chutney being spread evenly on cooked dosa with metal spatula
  • Sprinkle 1 tablespoon of 4 tablespoon papula podi over the erra karam. Fold the dosa in half and serve immediately while hot.
    Hand sprinkling beige roasted lentil powder over red chutney spread on dosa in hot pan
  • Repeat the process for remaining batter, adjusting the amount of erra karam and papula podi according to your spice preference.
    Finished dosa being folded in half with spatula showing vibrant red and beige spice toppings

Notes

Recipe Yield: This recipe makes 4 dosas (2 servings of 2 dosas each, 120g batter per serving, 60g for each dosa scoop) using the three component recipes linked above.
Component Recipes Required: You'll need to prepare the dosa batter, erra karam, and papula podi using the linked individual recipes before making this dish.
Spice Level: This is a very spicy dish traditional to Andhra Pradesh. Adjust the amount of erra karam based on your heat tolerance.
Serving Tip: Serve immediately while the dosa is crispy and hot for the best texture and flavor experience.

NUTRITION

Nutrition Facts
Erra Karam Dosa
Serving Size
 
1 serving (160 g batter, 2 dosas)
Amount per Serving
Calories
284
% Daily Value*
Protein
 
11
g
22
%
Carbohydrates
 
48
g
16
%
Fiber
 
8
g
33
%
Sugar
 
2
g
2
%
Fat
 
9
g
14
%
Potassium
 
276
mg
8
%
Sodium
 
497
mg
22
%
Vitamin D
 
0
µg
0
%
Calcium
 
46
mg
5
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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