Andhra Style Erra Kaaram Dosa Recipe (Spicy Red Chilli Chutney Dosa Recipe)
A vegetarian Andhra recipe with idli dosa batter, dry red chillies, onion. Ready in 35 min, serves 4.
Curated bySuresh Naidu🇮🇳
Instructions
16 steps- 1
To begin making the Andhra Style Erra Kaaram Dosa, prepare the batter and keep it ready
idli dosa batter(4 cups) - 2
Click on how to make the dosa batter to follow the recipe
idli dosa batter(4 cups) - 3
To make the red chutney, roast the dry red chillies with a teaspoon oil on to a hot pan
dry red chillies(5) - 4
Once done grind it along with onion, tamarind, garlic into a smooth paste
onion(1)cloves garlic(4)tamarind(18 grams)cloves garlic(4) - 5
Add water to make little wet
- 6
Transfer it to a bowl
- 7
To temper heat a small tempering pan with oil and crackle the mustard seeds for 10 seconds
mustard seeds(1 teaspoon) - 8
Pour the crackling mustard seeds over the chutney and keep it aside
mustard seeds(1 teaspoon) - 9
Clean the mixer and wipe all the moisture from the container and then grind the chickpeas along with the garlic to a smooth powder
cloves garlic(4)cloves garlic(4) - 10
Heat a dosa pan, let it get heated, take a ladle filled with the batter and smear it in a circular motion to make a thin crepe
idli dosa batter(4 cups) - 11
After 10 seconds, smear the red chutney evenly on the dosa, drizzle some oil and allow it to cook for 10 seconds
idli dosa batter(4 cups) - 12
Until you see it becoming light brown
- 13
With the help of a dosa spatula try to lift the dosa and flip it over to cook on the other side
idli dosa batter(4 cups) - 14
Cook for another 10 seconds more
- 15
Place it on a serving plate and sprinkle with the garlic flavored gram flour on top and serve
cloves garlic(4)roasted gram dal (pottukadalai)(1 cup)cloves garlic(4) - 16
Serve the Andhra Style Erra Kaaram Dosa with spicy coconut chutney and any other chutney of your choice to create a delicious breakfast
idli dosa batter(4 cups)
Rate this recipe
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Andhra Style Erra Kaaram Dosa Recipe (Spicy Red Chilli Chutney Dosa Recipe)
A vegetarian Andhra recipe with idli dosa batter, dry red chillies, onion. Ready in 35 min, serves 4.
Curated bySuresh Naidu🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 steps- 1
To begin making the Andhra Style Erra Kaaram Dosa, prepare the batter and keep it ready
idli dosa batter(4 cups) - 2
Click on how to make the dosa batter to follow the recipe
idli dosa batter(4 cups) - 3
To make the red chutney, roast the dry red chillies with a teaspoon oil on to a hot pan
dry red chillies(5) - 4
Once done grind it along with onion, tamarind, garlic into a smooth paste
onion(1)cloves garlic(4)tamarind(18 grams)cloves garlic(4) - 5
Add water to make little wet
- 6
Transfer it to a bowl
- 7
To temper heat a small tempering pan with oil and crackle the mustard seeds for 10 seconds
mustard seeds(1 teaspoon) - 8
Pour the crackling mustard seeds over the chutney and keep it aside
mustard seeds(1 teaspoon) - 9
Clean the mixer and wipe all the moisture from the container and then grind the chickpeas along with the garlic to a smooth powder
cloves garlic(4)cloves garlic(4) - 10
Heat a dosa pan, let it get heated, take a ladle filled with the batter and smear it in a circular motion to make a thin crepe
idli dosa batter(4 cups) - 11
After 10 seconds, smear the red chutney evenly on the dosa, drizzle some oil and allow it to cook for 10 seconds
idli dosa batter(4 cups) - 12
Until you see it becoming light brown
- 13
With the help of a dosa spatula try to lift the dosa and flip it over to cook on the other side
idli dosa batter(4 cups) - 14
Cook for another 10 seconds more
- 15
Place it on a serving plate and sprinkle with the garlic flavored gram flour on top and serve
cloves garlic(4)roasted gram dal (pottukadalai)(1 cup)cloves garlic(4) - 16
Serve the Andhra Style Erra Kaaram Dosa with spicy coconut chutney and any other chutney of your choice to create a delicious breakfast
idli dosa batter(4 cups)
Rate this recipe
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