BM #131 Week 3 Day 2 -

For the Letter E, here is a classic street food from the Rayalaseema region of Andhra Pradesh. There are multiple layers of textures and flavors that go on top of the Dosa. There is a burst of flavors with every bite.

I have posted another version of Erra Karam Dosa which is equally interesting.

Recipe Source here
Ingredients - 

Oil/Ghee needed to shallow fry
Dosa Batter -
Rice 2 cups
Urad Dal 1/2 cup
Poha 1/2 cup
Chana Dal handful
Methi Seeds 1 tsp
Erra Karam - 
Onions 4-5 Medium sized roughly chopped
Salt, Red Chilies and Garlic as needed
Oil 2 tsp
Bombay Chutney -
Besan / Senagapindi 1/4 cup
Onions, finely chopped  2 Tbsp
Turmeric and Salt as needed
Oil 2 tsp
Roasted Gram / Putnalu 1/2 cup
Coconut Powder 3 Tbsp
Garlic 2-3 pods
Salt and Red Chilies as needed

Method Of Preparation -

To Make Dosa Batter - 
Wash and soak rice, fenugreek seeds, chana dal and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside.

In a blender add the soaked rice, chana dal,  urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

To Make Erra Karam - 
Grind the onions and Red Chilies into a coarse paste. Mix in salt and set aside.

It can be used as is or it can be cooked in a teaspoon of oil until the raw smell of the onions disappears.

To Make Bombay Chutney - 
Make a slurry of besan and water and set aside.

In a heated pan add oil and sauté the onions until they are translucent. 

Slowly pour the besan slurry and salt and mix well. Keep stirring until the besan is cooked well. Adjust water so that the chutney is slightly runny. Keep in mind that besan thickens upon cooling.

Allow the chutney to cool before using in the Dosa Prep.

To Make Pappula Podi - 
Blend the ingredients by pulsing them in the grinder. Transfer into an air tight container.

To Make Erra Karam Dosa - 
On a heated tava(griddle), pour a ladleful of batter and spread it thin in a circular motion. Spray some oil to the edges of the dosa. 

On the top side of the dosa apply a thin layer of the Bombay Chutney, then a thin layer of Erra Karam and then sprinkle the Pappula Podi. Fold the Dosa into half and cook  on both sides for a few seconds.

Remove and continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.


Preparation Time Soaking time 4 hours + Fermentation Time 8-10 hours + Making time 30 minutes
Makes 12-14


  1. Srividhya Says:
  2. That looks so inviting. Love this version and checked out other version too. Need to try this soon. I had this on my list for E but switched to edamame dosa.

  3. Radha Says:
  4. I need to try this! The flavors sounds absolutely divine. I love the layers of the chutneys and podi! Amazing dosa!

  5. Such a flavorful dosa and we can eat it as it is even without any side dishes. Lovely..

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