Onion masala dosa| Ulli karam dosa |Yerra karam dosa

The region of rayalseema in Andhra pradesh is known for its spicy food.As you move towards the cities of guntur, nellore the food becomes spicier beyond imagination.Seriously it isn't for faint hearted.One such speciality is yerra karam dosa or in lay-mans terms onion masala dosa .It is also referred to as ulli karam dosa .A simple raw onion and spices paste when smeared with ghee on dosa elevates the taste of a humble dosa  to several notches higher.

The paste can be preserved in the refrigerator for 4-5 days.If you are left with a large batch then freeze it until further use.To use next time just thaw it in the refrigerator and proceed.Usually the chutney powder is drizzled on the masala but I prefer to add it while grinding for 2 reasons, one is that it adds to the thickness of the masala and the second one is you end up with a no-mess dosa eating experience.If you want to make this completely vegan just avoid the ghee.But I would highly recommend using ghee as it lends that buttery taste to the dosa and subsides the spiciness of the masala.


Some breakfast recipes on the blog are

• Egg sandwich
• Aloo paratha
• Grilled egg mayo sandwich
• Ajwain poori 
• Ragi dosa
• Medu vada
• Smorgastarta - swedish layered sandwich
• Paper roast or ghee roast 
• Open egg sandwich
• Broccoli smoothie bowl
• Leopard bread
• Mandia pitha
• Shakshuka
• Uggani
• Idli made from idli rava

Check the post for paper dosa for a detailed recipe,do and  dont's on making dosa batter.

Recipe for ulli karam dosa /onion masala dosa

Preparation time:10 minutes

yields: 1 cup

Ingredients

• Dosa batter
• ghee/oil as needed

To grind

• 4 -onions
• 2 teaspoon -red chilli powder
• 1 teaspoon -chutney podi
• salt to taste

Instructions

1.Add all the ingredients listed under to grind to a paste .

2.Make a dosa with the batter smear the paste on the dosa and drizzle with ghee .

3.Cook the dosa until golden brown and scrape it from the sides and fold .

4. Serve it hot with chutney and sambar.