Karacha Dosa: Tried This Tamil-Style Instant Dosa For Breakfast?
- Sushmita Sengupta
Updated : August 21, 2022 05:08 IST
From breakfast to dinner, dosa rules the dining table in south India, and no one’s complaining.
Arguably one of India’s most beloved dishes, Dosa, finds its mention in many ancient texts. Having delighted kings and commonfolk alike, Dosa is a crepe-like dish that is usually made with a fermented batter of dal or rice. It is typically paired with sambar or chutney and is a regular fare in South Indian cuisine. From breakfast to dinner, dosa rules the dining table, and no one’s complaining, after all, there are so many kinds of dosas one can try.
Every region in South India has its own distinct set of dosas, and you would be surprised to know that not all of them are made the exact same way. Some do not even require fermented batters, and can be made in a jiffy. Instant dosas like these are often preferred for everyday meals that are quick and handy, like this Karacha Dosa.
Karacha Dosa or Karacha Dosai is a buttery, super crispy dosa that can be had anytime of the day. The only thing you must ensure is the consistency of the batter. A smattering of buttermilk, can do wonders for your batter in terms of consistency. Your batter will fluff up and the dosas will turn out great. Adding a bit of cumin seeds and peppercorns can elevate the dosa’s overall flavour.
The word Karacha means ‘to mix’ in Tamil. And this batter too is made up with a mixture of many kinds of flours such as rice flour, maida, ragi flour, and atta.
So without further ado, here’s the recipe you have been waiting for.
- 1/2 cup rice flour (chawal ka atta)
- 1/4 cup whole wheat flour (atta)
- 1/4 cup ragi flour
- 1/4 cup all-purpose flour (maida)
- 3 cup water
- 1 tsp Cumin seeds (jeera)
- 6-7 Peppercorns (kali mirch), coarsely crushed
- 1 sprig curry leaves (kadipatta), roughly torn
- Salt (to taste)
- In a big vessel, add rice flour, ragi flour, wheat flour, maida, semolina, and a pinch of salt.
- Add buttermilk in the flour mixture very gradually and keep mixing until you make a smooth, lump-free paste. Add water and dilute the mixture.
- To this, add cumin seeds, peppercorns and curry leaves and your karacha dosai batter is ready.
- How to make the dosa.
- Heat a non-stick tawa and rub it with butter or sesame oil.
- When the tawa is hot, pour a ladle-full of batter and rotate in circular motion from outer side of the tawa till inside.
- Throw in some butter or drizzle some oil.
- When the edges begin to separate from bottom, carefully flip the dosa over.
- Repeat the process for the entire batter.
- Serve the dosas hot with chutney or sambar.