By Aditi Saraswat
August 17, 2026
If regular dosa feels a bit boring, try having Karam dosa that adds a fiery Andhra twist to the breakfast table. Popular in the Rayalaseema region, it is spread with erra karam, a spicy red chilli-onion chutney, while garlic and roasted besan can add extra depth.
2 cups dosa batter 6–8 dried red chillies 3–4 garlic cloves 1 small onion, chopped 1 tsp cumin seeds 1 tbsp roasted gram dal ½ tsp red chilli powder Salt to taste 1 tsp lemon juice 1–2 tbsp water Oil, as required Fresh coriander, chopped
Soak the dried red chillies in warm water for about 10 to 15 minutes. Drain them before using to make the spicy chutney.
In a blender, blend the soaked red chillies with garlic, onion, cumin, roasted besan, salt and a few drops of lemon juice to make a smooth paste that can be easily spread.
Heat the dosa tawa and pour dosa batter into the centre. Spread the batter thinly and drizzle a little oil around the edges.
Once the dosa gets a bit crisp, spread a thin layer of the prepared karam chutney evenly on the dosa surface.
Fold the dosa and serve it with coconut chutney or sambar for a delectable breakfast.