Hotel Style Kara Dosa Recipe / Khara Dosa Recipe / How to Make Hotel Style Crispy Kara Dosa

 

Recent years we use only mobile for taking pictures for all occasions/Trips. My Camera was used only for taking Food Pictures. And after 2018, I did not use my camera and even forgot about such thing. Even all my recent post recipes pictures were taken using mobile camera only. Then I thought I should use my camera since was not happy with mobile pictures. Finally, took it out last week, Cooked few dishes and took pictures. While transferring the pictures to my Laptop was so excited to see some food pics which I took in 2018 but didn't share here. So, along with my new recipes I thought will share the old recipes too. And this Kara Dosa pictures were also taken in 2018 and finally sharing it today. Here, only few restaurant serve proper South Indian recipes like Idli/Dosa/Poori items and mostly the dishes will be Andhra Style. Had this Kara Dosa in one of our Local restaurant and we all loved it. They used a special spicy chutney for this Dosa. I wanted to try it at home and re-created their Andhra Style Kara Chutney and you can find the recipe Here. I used the same chutney for this Kara Dosa too. You can also use this chutney to make Masala Dosa also. 

Hotel Style Kara Dosa Recipe

Prep Time : 10 Minutes | Cook Time : 10 Minutes

Recipe Category : Main Course | Makes 4-5 Dosa

Ingredients

1. Idli/Dosa Batter  2 Cup
2. Kara Chutney  1/2 cup or as needed
3. Oil/Ghee 4-5 Tbsp
4. Onion 1/4 cup (finely chopped)
5. Cilantro  2 Tbsp(finely chopped)
6. Coconut Chutney & Sambar    to Serve

Method

• Heat tawa/iron griddle, when its hot, smear the tawa using sliced onion and pour a ladle full of batter and spread it thin in circular motion.
• Drizzle oil on and around the dosa. Cover the dosa with lid(optional) & Cook for 40 seconds and open the lid and cook without covering for few more seconds.
• Then add 2 Tbsp kara chutney and spread it all over the dosa, sprinkle some finely chopped onions, cilantro and fold the dosa.
• Remove from the tawa and serve Hot with Coconut Chutney, Sambar & Potato Masal.