Ulli Karam Dosa – Dosa smeared with onion chutney.
A friend had once sent me a picture of Ulli Karam Dosa and asked if I’ve ever had this dosa. Till then, I had never heard about Ulli Karam Dosa. She too just had the picture with her and no recipe. That’s when I googled Ulli Karam Dosa and learnt that Ulli Karam means Onion chutney in Telugu and Ulli Karam dosa is a dosa smeared with onion chutney. I got the recipe of Ulli Karam Dosa from www.foodvedam.com . Dosa, being one of my favourite food, I had to try out this recipe at the first opportunity. I did make Ulli Karam Dosa…… and it was an instant hit with my family.
Since then, Ulli Karam Dosa has been a regular on our breakfast menu. Ulli Karam dosa tastes great just by itself, but can be served with coconut chutney on the side.
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List of ingredients to make Ulli Karam Dosa
For Dosa
Udad dal, rice, fenugreek seeds (methi), chana dal, poha and salt
For Onion Chutney
Onions, dry red chillies, garlic, cumin seeds, oil, tamarind and salt
Step-wise recipe with pictures
Wash and soak rice, methi seeds and chana dal in water for 3 to 4 hours.
Wash and soak udad dal in water for 3 to 4 hours.
Soak poha in water for 20 minutes before grinding.
Blend soaked rice, methi seeds, chana dal and soaked poha to a smooth paste. Drain the udad dal and blend to a smooth paste. Mix them in a deep vessel. Cover and keep the batter to ferment for six to eight hours in a warm place.
Once the batter is fermented, add salt and mix well. Keep aside.
To make onion chutney, Heat 1 tsp oil in a pan. Add cumin seeds, dry red chillies and saute for few seconds. Add chopped garlic, chopped onions, tamarind and salt.
Saute till the onions turn translucent. Allow this to cool down. Blend all the ingredients to a fine paste. Keep this aside.
Heat a tawa. Grease the tawa with ghee. The tawa should be hot before pouring the dosa batter on it. Pour a ladle of dosa batter and spread it in a circular motion to form a thin dosa. Drizzle a tsp of oil or ghee around the dosa and cook till the dosa turns brown in colour and crisp.
Spread 2 tbsp onion chutney on the dosa. Sprinkle chopped coriander leaves over the chutney.
Fold the dosa and serve as it is or with coconut chutney.
Frequently asked questions
Which rice is best suited to make dosa?
I always use Parimal rice to make dosas. However sona masoori can also be used.
What is the ratio of udad dal to rice ?
I use a ratio of 1 : 2 which means for 1 cup of udad dal, I use 2 cups of rice.
Why is chana dal and fenugreek seeds soaked alongwirth rice.?
Fenugreek seeds aids in fermentation and chana dal helps to make dosa crispy.
Should salt be added to dosa batter before or after fermentation?
During summer, when the weather is hot, salt can be added after fermentation, During winters, salt can be added before fermentation.
How long does it take for the batter to ferment?
It depends on the weather. In warm temperature, fermentation is faster. So, it may take anywhere from 7 to 12 hours.for the batter to ferment, depending on the weather.
For how long can the batter be kept in fridge?
The batter remains good in the fridge for 4 to 5 days.
Recipe Card
Ulli Karam Dosa
Ingredients
- For Dosa
- 1 cup udad dal
- 2 cups rice
- 1 tsp methi seeds
- 2 tbsp chana dal
- 3 to 4 tbsp poha (soaked in water for 20 minutes)
- Salt as per taste
For Onion Chutney
- 2 large onions
- 2 to 3 dry red chillies
- 2 cloves garlic
- 1 tsp oil
- 1 tsp cumin seeds
- A small piece of tamarind
- Salt as per taste
Instructions
For Onion Chutney
- Heat 1 tsp oil in a pan.
- Add cumin seeds, dry red chillies and saute for few seconds.
- Add chopped garlic, chopped onions, tamarind and salt.
- Saute till the onions turn translucent.
- Allow this to cool down.
- Blend all the ingredients to a fine paste.
- Keep this aside.
For Dosa
- Wash and soak rice, methi seeds and chana dal in water for 3 to 4 hours.
- Wash and soak udad dal in water for 3 to 4 hours.Â
- Drain the rice, methi seeds, chana dal  add the soaked poha and grind using little water, to a smooth paste.
-  Drain the udad dal and grind using little water, to a smooth paste.
- Mix them in a deep vessel.
- Cover and keep the batter to ferment for six to eight hours in a warm place.Â
- Add salt to the fermented batter and mix well.
- Heat a tawa.
- Pour a ladle of dosa batter and spread it in a circular motion to form a thin dosa.
- Drizzle a tsp of oil or ghee around the dosa and cook till the dosa turns brown in colour and crisp.Â
- Take 2 tbsp onion chutney and spread evenly on the dosa.
- Sprinkle chopped coriander leaves over the chutney.
- Fold the dosa and serve hot as it is or with coconut chutney.
Recipe Video
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