Rayalaseema Erra Kaaram Dosa

'Erra kaaram' means 'red chutney' which is smeared on dosa and dalia powder is sprinkled liberally over dosa to neutralize the heat from the red chutney.

Ingredients:

for Dosa batter:
4 cups normal rice/ brown rice
1 cup urad dal
1 cup chana,moong,toor dal mix(1/3 cup each) [ optional]
1 cup poha [ optional]
1 tsp methi seeds
salt to taste
oil/ghee to roast dosa

for Erra Kaaram(red chutney):
2 onions,quartered
3-4 garlic pods
 4-5 red chillies  / 1 tbsp red chilli pwd
1/2 tsp tamarind pulp
salt to taste
1 tbsp sesame oil/ghee
1/2 tsp mustard seeds

for Pappula Podi:
1/3 cup fried gram/chutney dal(putnala pappu)
1 garlic pod
salt to taste

coconut chutney.

Method:

for Dosa batter:

• Wash rice, dals and methi seeds all together for 2-3 times in running water and soak them for 6-8hrs. and soak poha only for an hour before starting the grinding process of the batter.
• Grind everything together to a smooth paste in the wet grinder for better results.Add enough salt to the ground batter and mix well and let it ferment for over night.

for Erra Kaaram:(red chutney)

• Grind chopped onions, garlic pods, red chili powder, tamarind pulp with salt to a smooth paste.If you are using red chillies instead of red chili powder,dry roast red chillies for few minutes until crisp and use it for blending.
• Heat sesame oil and crackle mustard seeds and add this to the chutney and mix well.Use ghee for tadka to make it extra tastier. 

for Pappula Podi:

• Grind fried gram, garlic pods with salt to a fine powder.

for making Erra Kaaram Dosa:

1. mix the fermented dosa batter well. Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion to form a uniform round shaped dosa like regular normal dosa.
2. Pour 1 tbsp oil/ghee approx over it and cover it with a lid..
3. Let it initially cook on low flame for 1-2 mins and remove the lid and turn the dosa to the other side and roast for a minute.Now increase the flame and cook for a couple of mins until you see brown/red patches.
4. Quickly spread the red chutney all over the dosa and sprinkle pappula podi all over liberally. and fold it to half.
5.  place it in the center of the pan to make it more crispier.How ever it is optional.
6. Serve dosa with coconut chutney.

source for this dosa the chef and her kitchen blogspot.in