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BM #137 Week 4 Day 1 -
This week I shall continue with the A-Z Dosa series. This month the starting letters are V, W and X.
This version of Vellulli karam Dosa (Vellulli means Garlic; Karam means Spicy) is inspired by the Erra Karam Dosa I frequently make at home. Since my family adores garlic flavor, these dosas have been super popular at home.
Ingredients -
Dosa Batter 3 cups (I used Kodo Millet Dosa Batter)
Onions, finely chopped 1/4 cup
Oil to shallow fry the dosas
Vellulli Karam -
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Coconut Powder 1/4 cup
Garlic pods handful
Dry Red Chilies 2-3
Salt as needed
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Method Of Preparation -
To prepare Vellulli Karam -
Dry roast coriander seeds, cumin seeds, coconut powder, dry red chilies and set aside. Lightly roast the garlic pods and remove from heat.
Allow them to cool and grind into a coarse paste adding very little water and set aside.
To make Dosas -
On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over.
Spread about a tablespoon of the vellulli karam evenly all over the dosa, sprinkle finely chopped onions (optional) and gently pat the onions so they stick to the dosa.
Fold the dosa into half and gently remove from heat.
Continue with the rest of the batter.
Serve it hot with a chutney of your choice.
Preparation Time 30 minutes excluding the batter preparation time
Makes 10-12 dosas
Posts
I totally love the flavor and the aroma that coriander seeds give. This dosa sounds like something I would really enjoy...
One of my friend made a similar paste to spread on the dosa, and we loved it. Now that I have your recipe, we would make and enjoy this weekend.
Wow love this dosa recipe... Addition of coriander seeds makes interesting and aromatic