We were introduced to this dosa when we visited my cousin a few weeks back. My cousin's wife under the guidance of my maternal aunt gave us a taste of these dosas and shared this recipe as well.
My maternal aunt who is married into the heart of Rayalaseema shared some history behind these Dosas. Apparently she first had a taste of these dosas almost 20-30 years back when she was stranded in a place called Jammalamadugu in Cudappah dist of Andhra Pradesh. She says it is a very traditional dosa for a particular community in that place.
We have since been hooked onto these dosas and have virtually forgotten the plain dosas :).
Check out these fiery dosas for Day 1 Week 2 of BM #27.
Ingredients -
Dosa Batter
Mirchi powder 2 tsp
Turmeric a pinch
Asafoetida a pinch
Salt as needed
Water as needed
Dhalia / Putnala Pappu , powdered 1/2 cup
Onions, finely chopped and lightly sauteed 1 cup
For the Dosa Batter -
Urad Dal 1 cup
Rice 2 cups
Poha/Beaten Rice 1/2 cup
Methi Seeds 1 tsp
Method Of Preparation -
For the Dosa Batter -
Wash, soak and grind all the ingredients listed under the Dosa Batter.
Ferment the batter overnight and set aside.
For the Erra Karam -
In a bowl, mix in the red chilli powder, turmeric, salt and asafoetida and add a little water to make it a paste.
For the Dosa -
Heat a griddle / tawa on medium heat. The griddle needs to be at the right temperature. Upon sprinkling a few drops of water, the water should sizzle and evaporate.
Pour 2 ladlefuls of batter in the center and rapidly spread it out with the ladle to make a thin circle.
Spray oil to the edges and let it cook for a minute.
After the edges look cooked, now is the time to apply the Erra Karam to the outer edges of the dosa about an inch in width, sprinkle Dhalia powder(pappula podi) generously and sprinkle the onions.
Let the dosa cook for another minute or so until the underside is cooked to reddish brown and is crispy.
Fold the dosa into a half and cook on both sides. Before this is done, make sure that the top side is properly cooked as it is not explicitly flipped over.
Remove and serve hot with an accompaniment any chutney of your choice.
Repeat for the remaining dosas as needed.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
Preparation Time 20 min
Serves as per the batter
Posts
Book marked...the next time I make dosas, will use this recipe...will give you my feed back regarding the taste, as of now I am loving this variation.
spppppiiiicccy!!!Loving it totally!!!!Food and its history amazing-na!!!
Wow this sounds interesting...something new
bookmark, seems like a recipe from the treasure box, loved to read about the history
looks so tasty ...
This dosas are in my to do list, who can resist to this dosas.
looks very tempting. Irresistible.
interesting and looks yummy...
I love this Harini, I was first introduced to this from my Athamma, they are so much into spicy pastes..:) looks so good..
Very new to me.looks so spicy and yumm.
Looks so crips & spicy.
looks amazing
Interesting to know the history, some thing similar to podi dosa.
You got me with the name itself. I'm going to try and make these dosas soon. My husband will love them.
I am more surprised that you haven't heard about them than the panasapttu koora because of the rayalaseema connection.
These are delicious, truly. Actually my husband and son prefer errakaram over chutney. Actually in Cuddapah, they have another layer of besan chutney smeared to the dosas. I thought of learning how they do it when I visit India this time.
Quite a new one for me. I have heard of onion chutney being spread on dosas, but never a chili powder mix and parippu podi on top! The dosa looks really good...
Very new to me HArini. Look to have a different version of dosa. Am sure my folks will love this one. Thanks for sharing :)
another variety of dosa. Looks delicious
Wow, I will try it