The ever versatile masala dosa in all its variations and myraid fillings is a meal by itself. Erra kaaram masala dosa is basically one of the incarnations of the masala dosa. A popular Andhra tiffin item, this dosa differs from the mysore masala dosa in terms of the filling. Mysore masala dosa is smeared with a red chilli-garlic chutney, served with some white butter and potato masala.
Erra kaaram aka ulli kaaram masala dosa uses a red chutney made from onion, garlic and red chillis (ulli kaaram), spiced roasted chickpeas podi which is liberally sprinkled followed by the potato masala, giving it a distinctive fiery flavor.
Pappulu Podi Recipe
Prep & Cooking: 3 mts
1/4 tsp cumin seeds
1 crushed garlic flake (optional)
2 dry red chillis (de-seeded)
1 tsp dry coconut pwd (optional)
salt to taste
1 Grind all the above ingredients to a fine powder and store in an air-tight container.
2 Serve with rice and ghee, sprinkle over idlis with a dollop of ghee or sprinkle some of this podi over stir fry dishes like beans/capsicum.
Erra Kaaram Recipe
Prep & Cooking: 6-8 mts
3 garlic flakes crushed
1 tsp tamarind paste
4 dry red chillis, de-seeded
1 tsp oil
salt to taste
1 Heat oil in a vessel. Add the onions, red chillis and garlic flakes and saute for 3 mts. Remove and cool.
2 Grind the sauteed mixture along with tamarind paste and salt to a fine paste.
Pour a ladleful of dosa batter in the centre of the hot tava and spread the batter with the back of the ladle to form a thin circle. Drizzle oil along the edges of dosa and let it cook on medium heat for 2-3 mts. Now take a tbsp of the erra kaaram and spread with a spatula all over the open side of the dosa. Next spread a tsp of melted butter all over. Now sprinkle some of the pappulu podi all over the dosa and finally spread potato masala. Don’t flip the dosa. Just fold over and serve hot.
Potato masala is optional as the dosa tastes great with just erra kaaram and pappulu podi.