Ghee Karam Dosa for a Flavorful South Indian Breakfast

Ghee Karam Dosa for a Flavorful South Indian Breakfast

Ghee Karam Dosa for a Flavorful South Indian Breakfast

Ghee Karam Dosa is a spicy and flavorful variation of the traditional dosa, perfect for breakfast or any time you crave a delicious South Indian dish. The dosa is generously spread with a spicy karam (chili) powder and cooked in ghee, making it crispy and rich in flavor. Here’s how to make Ghee Karam Dosa at home.


For the Dosa Batter:

  • 2 cups rice
  • 1/2 cup urad dal (split black gram)
  • 1/4 cup poha (flattened rice)
  • 1/2 teaspoon fenugreek seeds
  • Salt to taste
  • Water as needed

For the Karam (Spice) Powder:

  • 1/4 cup chana dal (split chickpeas)
  • 1/4 cup urad dal (split black gram)
  • 1/4 cup dry red chilies (adjust to taste)
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • A pinch of asafoetida (hing)
  • Salt to taste

For Cooking:

  • Ghee (clarified butter)
  • Finely chopped onions (optional)
  • Fresh coriander leaves for garnish (optional)


Preparing the Dosa Batter:

  1. Soak the Ingredients:
    • Wash the rice, urad dal, and poha thoroughly.
    • Soak them along with fenugreek seeds in enough water for at least 4-6 hours or overnight.
  2. Grind the Batter:
    • Drain the soaked ingredients.
    • Grind them together with some water to make a smooth batter. The batter should have a pouring consistency.
    • Add salt and mix well. Let the batter ferment overnight or for about 8-12 hours in a warm place.

Preparing the Karam (Spice) Powder:

  1. Dry Roast the Ingredients:
    • In a pan, dry roast chana dal, urad dal, dry red chilies, coriander seeds, and cumin seeds until they turn golden brown and aromatic.
    • Add asafoetida and salt. Mix well.
    • Let the mixture cool completely.
  2. Grind the Spice Powder:
    • Grind the roasted ingredients into a fine powder using a blender or spice grinder.
    • Store the karam powder in an airtight container for future use.

Making the Ghee Karam Dosa:

  1. Heat the Pan:
    • Heat a non-stick dosa tawa or skillet over medium heat. Lightly grease it with ghee.
  2. Spread the Batter:
    • Pour a ladleful of dosa batter onto the center of the tawa. Spread it evenly in a circular motion to form a thin dosa.
  3. Add the Karam Powder:
    • Sprinkle a generous amount of karam powder over the dosa.
    • Drizzle a teaspoon of ghee around the edges and on top of the dosa.
  4. Cook the Dosa:
    • Cook the dosa on medium heat until the edges start to lift and the bottom turns golden brown and crispy.
    • Optionally, sprinkle finely chopped onions and fresh coriander leaves on top.
  5. Serve Hot:
    • Fold the dosa and transfer it to a serving plate.
    • Serve hot with coconut chutney, tomato chutney, or any chutney of your choice.


  • Adjust the spiciness of the karam powder by varying the number of dry red chilies.
  • Ensure the dosa batter is fermented well to achieve the best texture and flavor.
  • For a healthier version, you can use less ghee or substitute it with oil.

Enjoy this spicy and flavorful Ghee Karam Dosa for a delightful South Indian breakfast!

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