How to make kadapa karam dosa with ghee | No – 1 Spicy Karam Dosa

Kadapa karam dosa is a popular street food that originated in the town of Kadapa in Andhra Pradesh. This spicy and flavorful dosa is made with a combination of spicy and tangy ingredients that give it a unique taste. In this article, we will discuss how to make kadapa karam dosa with ghee.


  • 2 cups of dosa batter
  • 1 tablespoon of ghee
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 green chili, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of mustard seeds
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of red chili powder
  • Salt to taste
  • Coriander leaves, finely chopped


  • To make the kadapa karam chutney, heat 1 tablespoon of ghee in a pan. Add cumin seeds, mustard seeds, and let them splutter.
  • Add finely chopped onions, green chili, and garlic. Sauté until the onions turn translucent.
  • Add finely chopped tomatoes, turmeric powder, red chili powder, and salt to taste. Mix well and cook until the tomatoes turn soft and mushy.
  • Turn off the heat and let the mixture cool down for a few minutes.
  • Transfer the mixture to a blender and blend until smooth. Add water if needed to get the desired consistency.
  • Transfer the kadapa karam chutney to a bowl and garnish with finely chopped coriander leaves.
  • To make the kadapa karam dosa, heat a non-stick tawa over medium heat.
  • Once the tawa is hot, pour a ladleful of dosa batter on it and spread it evenly in a circular motion.
  • Drizzle a little ghee on the edges of the dosa and let it cook until the bottom turns golden brown.
  • Flip the dosa and let the other side cook for a few seconds.
  • Spread a spoonful of kadapa karam chutney on one half of the dosa.
  • Fold the dosa over the chutney and press it lightly with a spatula.
  • Serve hot with coconut chutney and sambar.

Kadapa karam dosa with ghee is a delicious and easy-to-make South Indian street food. The spicy and tangy kadapa karam chutney adds a unique flavor to the dosa and makes it a perfect snack or breakfast item. Follow these instructions to make this flavorful dish at home and enjoy it with your family and friends.

Karam Dosa is a popular street food in Kadapa, a city located in the state of Andhra Pradesh, India. The word “karam” in Telugu language means spicy, and the dosa is a thin, crispy pancake made from a fermented batter of rice and lentils.

To make Karam Dosa, the dosa batter is mixed with a spicy red chutney made from dried red chilies, garlic, cumin seeds, and other spices. The chutney is spread evenly on the dosa batter before it is cooked on a hot griddle.

Karam Dosa is usually served with coconut chutney, tomato chutney, or sambar, a lentil-based vegetable stew. It is a popular breakfast and snack item in Kadapa and is often served in small roadside stalls or food carts.

If you’re in Kadapa, you can find Karam Dosa at many street food vendors and small restaurants throughout the city.


  1. Prepare the dosa batter: Soak rice and urad dal in water for a few hours. Grind them together to form a smooth batter. Add salt to taste and let it ferment overnight or for at least 6-8 hours.

  2. Make the kadapa karam filling: Kadapa karam is a spicy and flavorful chutney that complements dosa well. You can make it by sautéing finely chopped onions, ginger, and garlic in a pan with some oil. Add curry leaves, mustard seeds, and spices like red chili powder, turmeric, and coriander powder. Cook until the mixture is fragrant and well combined.

  3. Cook the dosa: Heat a dosa tawa or a flat non-stick pan. Once hot, pour a ladleful of the dosa batter onto the center of the tawa and spread it in a circular motion to form a thin, round dosa. Drizzle some ghee or clarified butter around the edges of the dosa and cook until the bottom turns golden brown. Flip the dosa and cook the other side as well.

  4. Add the filling: Once the dosa is cooked, spread a generous amount of the kadapa karam filling on one half of the dosa. Fold the dosa over the filling to form a semicircle or roll it up like a cone.

  5. Serve hot: Transfer the dosa to a serving plate and serve it hot with a side of coconut chutney, sambar, or any other accompaniment of your choice.

Remember, this is a general guideline, and the specific recipe for “kadapa karam dosa with ghee” may have its unique variations and ingredients. It’s always best to refer to an authentic recipe for precise instructions.

Leave a Reply