Erra Karam Masala Dosa

A true breakfast for us at least from M's perspective would be errakaram dosas, idlies or ponganalu. And this masala dosa tops that list. That is no wonder taking into account his rayalaseema background. Or for that matter, who wouldn't appreciate and relish the crispy dosas perfectly done to golden brown, lathered with the delicious errakaram, pappula podi with the spicy filling of potato masala. This mouthwatering union is irresistible for any palette accustomed to Indian food. This erra karam style dosa is a spicy and tasty variation of 'masala dosa' - And is the ultimate dosa, I think.

The following are needed to make these dosas:

Dosa batter

Erra karam

Potato curry

Pappula podi

Oil / ghee to fry dosas

Griddle to make dosas

Dosa batter:
2 cups rice
1/2 cup uraddal
1 Tbsp chanadal
1/2 tsp methi / fenugreek seeds

Wash and soak the ingredients in water for at least 4 hours. Then using a grinder or mixer grind them into a fine, smooth batter adding water as only needed. Add salt and then leave it to ferment overnight in a warm place (like a lighted oven during winters.) Fermented batter would be ready by the morning. The fermented batter can be refrigerated for 4 -5 days.

Potato curry:
Recipe here.

Erra karam / Onion chutney:
Ingredients:
6 onions peeled and cut into chunks, 6 red chilies / 1 tsp chili powder (adjust as needed), salt, 1 tsp mustard seeds and 1 -2 Tbsp oil

Grind onions and chilies / chili powder into a fine paste. Add a little water only if needed. Heat oil in a pan and add the mustard seeds. When they start to splutter, add the ground onion mixture and fry till the raw smell disappears. Add salt and mix well. Doing the tadka is optional and I prefer it. If not using immediately, cool and refrigerate it.

Pappula podi:
Grind together 1/4 cup dalia / pappulu, 2 Tbsp grated copra / dried coconut, 4 red chilies and salt in a spice grinder to a fine powder. Don't add water to grind.

Now hopping onto dosa part:
Heat a penam / griddle on medium flame. When you sprinkle a few drops of water on the griddle, the water should sizzle and evaporate. This means the griddle is ready. Pour a ladle full of batter in the center of the griddle and spread it into a thin circle with the help of the backside of the ladle. Spread ½ tsp of ghee or oil around the edges of the circle / dosa. Let the bottom side of the dosa facing the heat cook. Flip the dosa and again spread some oil around dosa and let it cook for about 30 seconds or so. Now again flip it, take a spoon of erra karam and spread on the dosa uniformly, sprinkle some daliya powder and place about 2 Tbsp of potato curry on it. Fold the dosa and let it cook on both sides for a few seconds. Remove the dosa with a spatula. Repeat the process with the remaining batter.
You can just eat the dosas as it is or serve with chutney. I have spread more curry so that one dosa was enough for my breakfast. :)

Note:
1. These dosas need prior preparation since the batter needs to be fermented.
2. Pappula podi can be prepared in advance and stored in an air tight container. If in a hurry, erra karam and curry can be prepared the previous day and refrigerated.

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