Jan 5, 2012

Kara Dosa

Kara Dosa

A very tasty dosa with spicy potato – beetroot – onion – tomato filling. Best with coconut chutney, green chutney & sambar !!!

Makes: 4 - 5

You will need

Sufficient dosa batter for 4 dosas

Coconut chutney, Green chutney or Tomato chutney & Sambar for serving

For spicy filling:

1 tablespoon oil

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

¼ teaspoon urad dal

2 green chillies, slit lengthwise

1 – inch piece ginger, finely chopped

6 curry leaves

2 onions, finely sliced

6 cashew nuts (12 cashew nut splits)

2 tomatoes, finely chopped

1 teaspoon red chilli powder

¼ teaspoon turmeric powder

3 potatoes, boiled and mashed

1 beetroot, boiled and mashed

1 teaspoon salt (or to taste)

1 teaspoon chopped coriander leaves


Heat oil in a wide pan. Add mustard seeds. When they crackle, add jeera and urad dal. Fry for 1 minute.

Add slit green chilli, ginger and curry leaves. Fry on a low heat until fragrant.

Add sliced onion and fry on a low to medium heat until golden color. Add cashew nut split and and fry for 3 minutes until light golden color.

Add finely chopped tomato and fry for 3 – 4 minutes until well blended.

Add red chilli powder and turmeric powder. Stir well on a low heat for 2 – 3 minutes until the raw smell goes.

Add boiled and mashed potatoes, beetroot and salt to taste. Mix all the ingredients well. Do not add water during cooking. Cover with a tight and cook on a low to medium heat for 10 - 12 minutes until done / well combined / masala thickens. Remove slit green chillies. Sprinkle chopped coriander leaves.

Final Preparation of Kara Dosa:

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.

Grease with little oil / ghee.

Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Sprinkle a few drops of ghee (optional).

Place the spicy masala (filling, 3 tablespoons – depends upon the size of the dosa) in the centre of the dosa. Fold the dosa and cook till crisp and golden color.

When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney, green chutney or tomato chutney & sambar. Other accompaniments - Medu vada and Filter coffee.

Coconut chutney


1 cup ( 100 g – 125 g ) coconut grated

1 green chilli (1 big or 2 small)

1 teaspoon tamarind paste ( optional )

Salt to taste ( or 1/2 teaspoon )

Ginger - 1/2- inch piece, chopped

2 tablespoons water

For seasoning:

2 teaspoon oil

1/2 teaspoon mustard seeds

1/4 teaspoon urad dal

1 red chilli

3 curry leaves


Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with extra 2- 3 tablespoons water if you required.

For seasoning:

In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter , add remaining ingredients. Saute well. Pour this over to coconut chutney. Serve with Idli / Dosa / Pongal / Vada...

Restaurant style green chutney

You will need

1 cup (100 g) grated coconut

2 tablespoon chopped coriander leaves (or a mix of coriander and mint leaves)

1 – inch piece ginger

1 green chilli (1 big or 2 small)

½ teaspoon salt

2 tablespoons water


Make a smooth and thick paste of above ingredients in a mixer with 2 tablespoons water.Serve with Idli / Dosa varieties.


Faseela said...

Glad 2 follow u.....u own a wonderful blog.....awseome dosha

Aarthi said...

awesome combo