Event: Blogging Marathon #56
Theme: Indian States
My choice: Andhra Pradesh
I am moving to my home state for the final day under this theme and I have saved the best for the last if you ask my husband. He is the reason why I chose to make dosas as part of this week's theme since he loves them to the core. Recently whenever I am doing blogging marathons, especially the mega marathons I am trying to incorporate dishes that are appealing to my husband and plan them when he is not traveling. He feels left out whenever he sees my blog posts and wonders aloud that why he didn't get to taste them or why those dishes were made when he was not around.
When it comes to dosas, erra karam variety are his favorite without a doubt. Dosas that are smeared with onion paste aka erra karam, generously sprinkled with roasted chickpea powder aka pappula podi and with ghee drizzled liberally. Erra karam dosas are a specialty of Rayalaseema region from Andhra pradesh. Though these dosas are a popular breakfast / evening snack option there, they are not a part of fancy restaurant menus. These dosas are usually sold from homes or in those 'wall in the hole' kind eateries, where if three sit inside on the only bench present there, a dozen would be standing outside on the street enjoying the yummy, spicy dosas. They are also sometimes referred to as komativalla dosalu (at least in Kadapa town) since mostly Vysyas used to sell them.
Erra karam refers to the spicy onion paste that is red in color because of the red chillies used in the paste. I have already posted two detailed versions of erra karam dosas here and here and the one with a potato masala here. There is another less known twin version of this dosa called the pachi karam / pacha karam dosa referring to the green chillies paste used in the recipe. Obviously this paste would be green in color and adds a spicy flavor to the dosas. For the basic version, pachi karam can be smeared on dosas and sprinkled with roasted chickpea powder. A besan chutney, regular chutney and potato curry on the sides would be an additional bonus.
This dosa preparation may come across as a laborious one, especially if you are not used to dosa making. However most of the dishes can be prepared ahead and the basic version needs only the pachi karam that can be prepared ahead and the pappula podi that can be prepared ahead and lasts for months. I am posting the pachi karam recipe today and I have provided links below for the rest of the items.
Ghee / Oil to make dosas (I used canola oil.)
1. Dosa batter:
Regular dosa batter is used to make these dosas. One can follow any favorite dosa recipe of their own. My dosa recipe can be found here.
2. Pappula podi / Roasted chickpeas powder:
Check recipe here. Just roasted chickpeas can be ground along with salt and red chillies. If you don't prefer the spiciness, red chillies can be omitted here since there is erra karam too spread on the dosas. Garlic and /or shredded dried coconut can also be added if preferred.
3. Bombai chutney (Besan chutney):
I did not apply besan chutney for these dosas and instead served it as a side dish. If you are planning to make a besan chutney to serve on the side, a detailed recipe is here. If you are applying it as a paste, follow the recipe as mentioned but omit the tadka, tomatoes, green chillies and cilantro. Just saute one finely minced small onion and turmeric in 1 - 2 tsp oil until translucent and then add besan, salt and water accordingly. Cook until besan is done. The chutney should not be very thick (as in the picture below) if applying it on the dosas. Also remember that the chutney thickens as it cools and so make it thinner.
4. Potato masala:
Recipe can be found here and here.
5. Roasted Chickpeas Chutney
Recipe found here.
Pachi Karam / Pacha Karam:
6 onions, roughly chopped (about 2 cups)
3 green chillies (I used 3 large, spicy variety. adjust the quantity if needed.)
1 to 2 tbsp. cilantro (Very optional. I added for color and flavor.)
Salt to taste
1 or 2 tbsp. oil
1 tsp mustard seeds (optional)
* Blend together the onions, chillies, salt and cilantro if using. Garlic can also be added if preferred. Onions can be ground fine or to an almost coarse consistency where you find teeny tiny pieces of onion. (We personally prefer finely ground onions.)
* Heat oil and add mustard seeds. When the seeds start to splutter, add the ground paste. Cover and saute it until the raw smell of the mixture leaves.
How to make dosas:
* Heat a tawa / griddle / non stick pan. To check whether the griddle is ready, sprinkle a few drops of water on the griddle. The water would sizzle and evaporate if the griddle is ready.
* Pour a ladleful of batter on the griddle and spread it into a thin circle with the help of the backside of the ladle. Pour a tsp. of ghee / oil around the edges of the dosa.
* Cook on low - medium flame until the lower side turns golden brown. Spread 1 -2 tsp. of pachi karam over it and sprinkle some pappula podi.
* Fold the dosa and let it cook on both sides for a few seconds.(If desired a tsp, of besan chutney can be smeared lightly before the pachi karam is applied.)
* Remove the dosa with a spatula. Repeat the process with the remaining batter.
* One can just eat the dosa as it is or serve with chutney / besan chutney. Or to make it more special serve with potato masala.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56