Erra Karam Masala Dosa

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

Cuisine: Andhra


Ingredients:1/4 cup roasted split chickpeas/dalia/putnala pappu/bhuna chana

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

Cuisine: Andhra


Ingredients:1 large onion, sliced

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.

How to prepare masala dosa batter

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.

Erra Karam Masala Dosa

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  urad dal
  •   red chillis


  •   1/4 cup roasted split chickpeas/dalia/putnala pappu/bhuna chana
  •   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

Method for making Erra Karam Masala Dosa

Heat oil in a vessel. Add the mustard seeds and let them pop. Add the curry leaves, green chillis, ginger and onions and saute for 2 mts. Add turmeric pwd.
Slightly mash the potatoes and add to the onions and saute further for another 2 mts. Add salt and sprinkle 2-3 tbsps of water. Cover and cook on low heat for a minute. Turn off heat.


44 thoughts on “Erra Karam Masala Dosa

  1. Sailu ,

    Fantastic! Erra karam masala dosa … I really miss it here in VA. Your dosa looks fabulous and my 10 cents suggestion to you. To make dosa crispy both look wise (mild red color) and taste wise, add 3 equal portions (guppedu to the batter which is enough for 3 people) of sooji, besan and maida to the dosa batter along with a table spoon of sugar and leave it overnight (or atleast 2 hrs). Next day, make dosa with this batter and it tastes like we are eating dosa in the hotel…..thats why we call it Hotel dosa in our house. Hope you like it.

  2. oh! I forgot to give you one more tip –
    To the potato masala … add little water and when it boils, add a table spoon of besan, mix and let it cook completely. We call it pally and it really tastes awesome esp. with erra karam dosa. I’ve become a big fan of your site and mahanandi.

  3. Sailu
    U have no idea how happy ravi will be seeing this recipe. He has been asking this for a loooonnggg time I had no idea how to do it. I will try it soon and let u know –

  4. Hi Sailu garu,

    Nice dosa and filling recipes.

    I never heard of erra karam dosa.

    I have a request to ask u that your blog is so good but I can’t find a recipe for potato kurma instantly by searching only aloo.
    So consider this as a feed back and can u provide some thumb nail gallery or divide the categories according to the vegetable so it will be easy to search.

    You have a wonderful blolg. I everyday come to look for some recipes. Please consider my point so it will be easy to search for a recipe.

    Thanks for the feedback, Laxmi. Appreciate it. Am working on the categories and thumbnail gallery and hopefully you should be able to view them in a few weeks.

  5. Wow, sailu..I remember eating at my SIL’s place whom is from Cuddapah. The way she would prepare or at any Andhra’s house, the person should take a nap after having this combo., such a heavy item, isnt it?

    Soon, will try and give my FB.

  6. Awesome recipe and pics Sailu! Loved the recipe of pappu podi too. dont we need tomato for erra karam?

    Usually we don’t add tomato, Sharmi.

  7. I always add karam to all my plain dosas, but that has tomotoes in it. Your version of erra karam masala dosa is really superb, gonna try it very soon. Hey juz wanted to tell you that am basically from Vizag(native), which part in vizag do u live?

  8. Hi Sailu garu,

    Thank you very much for posting this. I never thought it is possible to make something at home which gives same taste as hotel. I always thought I need to go to India to have this dosa. I made it over the weekend for dinner. It came out fab and very tasty. My husband just loved it. I made tomato pachadi form your recipes to serve with dosa. It was too good.

    Thanks Shubha garu. I followed your suggestion and it exactly came out like hotel dosa (Both looks and taste wise).

  9. I remember seeing this receipe on your website a while ago. And today I wanted to make that errakaram, so went back and browsed. I think it s a delicious recipe, and I am going to make both the podi and errakaram for my dosa batter. Thank you in advance sailu. Keep updating your site, I like all your recipes.

  10. Hi sailu garu,
    Ur erra karam dosa looks yummy. am gonna try it too. i really liked ur site visited it for the first time but am going to b a regular visitor from now. All the best

  11. HI, this is a great recipe. For the erra karam, when in India my mom used to make it raw. I tried it the same way but it was bitter. Do you have any suggestions about how to make it without the bitterness. I will try your way i.e by cooking the onions and then putting in the mixie. Please do suggest if you know about anything else that can be done. Thanks.

  12. Hi sailu,

    Its timepass daily to look at your recipes,we try errakaram with tomota it will be awesome today i will try with tmaraind. Beposting new recipes
    frequently sailu.
    Good Day

  13. Shubha

    I amcurious to try your hotel style dosa trick but when you say 3 equal portion of besan sooji and maida how much is one portion … please explain

  14. hamsa on July 17th, 2008 at 6:49 pm:

    check this link sailu ji, I think both are same

    Yes, its the same, but this entry was posted in May 2007 whereas on siressha’s blog, the date is august 2007, so it’s upto you to figure it out!!!!

    Thanks for informing me, Priya.

  15. Hi,
    Iam very happy to see Andhra Recipes. Very nice pics and very clear also it is realy making me feel hungry. Great Job.
    Thank you very much for such a wounderful recipes………

  16. Hi Sailu,

    Errakaram dosa recipe is nice, it is famous in our rayalaseema area. Once upon a time, I have seen hotel dosa recipe in your blog. I could not find it now. Can you please pass on that link to me again?

    Here’s the link to Masala Dosa Recipe.

  17. hi,
    ur all receipes r gud, but if u dont mind i have something to say about errakaram pachadi. the onions, chilles are not sauteed before grinding, but after grinding only they are sauteed in oil or ghee, my grandma used to do it, plz dont mind, for mentioning this, sorry.

    Please do not apologize. Appreciate your inputs very much.

    1. I tried both the versions and both turned out to be good. Flavor varies a little. I also tried without sauting at all… which is also quite good, but if u dont like the slight raw flavor of onion, u should go with one of the above variations. Thanks for sharing this Sailu

  18. hi,

    yummy really i love it….i am from kerala we don’t get spicy items like erra karam, karam dosa an all but i ll make it from my home itself..thanks a lot for dis wonderful dosa

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