Kara Dosa Recipe – Authentic South Indian Spicy Rice & Lentil Dosa

Last Updated on 4 months by Neha Deshmukh

Kara Dosa Recipe – Authentic South Indian Spicy Rice & Lentil Dosa

Hello friends! If you’re anything like me, you absolutely love a good dosa. But sometimes, you crave something with a little extra kick, right? That’s where Kara Dosa comes in! This isn’t your average dosa – it’s a flavour explosion, a delightful blend of spice and tang that will wake up your tastebuds. I first made this for a family get-together and it was an instant hit. Now, I’m sharing my version with you!

Why You’ll Love This Recipe

Kara Dosa is a South Indian staple, particularly popular in Tamil Nadu. It’s a wonderfully satisfying and surprisingly easy-to-make breakfast or dinner. The magic lies in the kara masala – a homemade spice paste that infuses the dosa with a unique, fiery flavour. It’s crispy, it’s flavourful, and it’s guaranteed to become a new favourite. Plus, it’s a fantastic way to use up a variety of lentils!

Ingredients

Here’s what you’ll need to make these delicious Kara Dosas:

• 6 garlic cloves, cloves
• 6 dried red chillies, pieces
• 1 teaspoon fennel seeds
• 1 tamarind, gooseberry size
• 2-3 tablespoons water
• 0.25 cup raw rice
• 0.25 cup parboiled rice (idli rice)
• 0.25 cup chana dal
• 0.25 cup toor dal
• 2 tablespoons urad dal
• 2 tablespoons moong dal
• 1 teaspoon salt
• 3 tablespoons oil
• 0.5 cup onion, finely chopped
• 3 sprigs coriander leaves, finely chopped

Ingredient Notes

Let’s talk ingredients! This recipe really shines because of the blend of dals. Each one contributes a unique texture and flavour to the dosa.

• Rice: Using both raw rice and parboiled rice (idli rice) gives the dosa a lovely crispness.
• Dals: Don’t skip on the variety of dals! Chana dal adds a nutty flavour, while toor dal provides a good body. Urad and moong dal help with the fermentation and lightness.
• Tamarind: A little tamarind goes a long way in adding a beautiful tanginess that balances the spice.
• Kara Masala: This is the star! It’s what makes Kara Dosa, Kara Dosa. The combination of garlic, red chillies, and fennel seeds creates a wonderfully aromatic and spicy paste. You can adjust the number of chillies to control the heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Kara Masala: First, let’s get that flavour base going. Grind the garlic cloves, dried red chillies, fennel seeds, tamarind, and 2-3 tablespoons of water into a coarse paste. Don’t aim for super smooth here – a little texture is good! Set this aside.
2. Soak the Ingredients: In a large bowl, combine the raw rice, parboiled rice, chana dal, toor dal, urad dal, and moong dal. Cover them with plenty of water and let them soak for at least 2 hours. This is crucial for a soft, fluffy batter.
3. Grind the Batter: Drain the soaked ingredients, reserving the soaking water. Now, grind everything together with the soaking water into a thick, slightly coarse batter. You want it to be a little textured, not completely smooth.
4. Combine & Mix: Transfer the batter to a large mixing bowl. Add the prepared kara masala and salt. Mix everything really well, ensuring the spice paste is evenly distributed.
5. Add the Aromatics: Stir in the finely chopped onions and coriander leaves. Give it another good mix. If the batter seems too thick, add a little water – it should be slightly thicker than idli batter.
6. Cook the Dosas: Heat a dosa griddle or a flat non-stick pan over medium flame. Pour a ladleful of batter onto the hot griddle and gently spread it into a circle. Drizzle a little oil around the edges. Cook for about 30 seconds, then flip and cook the other side until golden brown and crispy.

Expert Tips

• Fermentation: While not essential, allowing the batter to ferment for 8-12 hours (especially in warmer weather) will result in a lighter, fluffier dosa.
• Griddle Temperature: Getting the griddle temperature right is key. If it’s too hot, the dosa will burn. If it’s too cold, it will be sticky.
• Oil: Don’t be shy with the oil! It helps achieve that beautiful golden-brown colour and crispy texture.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Kara Dosa is naturally gluten-free.
• Spice Level Adjustment: My family loves a good kick, but you can adjust the number of red chillies in the kara masala to suit your preference. Start with fewer chillies and add more to taste.
• Regional Variations: In Kerala, they sometimes add a pinch of turmeric to the batter for colour. In Tamil Nadu, you might find variations with curry leaves added to the batter.

Serving Suggestions

Kara Dosa is best enjoyed hot and fresh! I love serving it with:

• Spicy Coconut Chutney
• Sambar
• Avial (a mixed vegetable curry)
• A dollop of homemade yogurt

Storage Instructions

Leftover batter can be stored in the refrigerator for up to 3 days. You might need to add a little water to adjust the consistency before making the dosas.

FAQs

What is the best type of rice to use for Kara Dosa?

A combination of raw rice and parboiled rice (idli rice) works best. The parboiled rice gives it that lovely crispness.

Can I make the batter ahead of time?

Absolutely! You can soak the ingredients and grind the batter a day in advance. Allowing it to ferment overnight will enhance the flavour and texture.

What is kara masala and can I buy it pre-made?

Kara masala is a homemade spice paste that gives Kara Dosa its signature flavour. While you can find pre-made versions in some Indian grocery stores, I highly recommend making it from scratch – it tastes so much better!

What is the ideal consistency of the dosa batter?

The batter should be slightly thicker than idli batter. It should be pourable but not too runny.

What chutneys or accompaniments pair best with Kara Dosa?

Spicy coconut chutney and sambar are classic pairings. Avial also complements the flavours beautifully.