Kara Dosa

Ingredients

Dosa batter

2 cups

Onion

1 medium, finely chopped

Tomato

1 medium, finely chopped

Green chili

1, finely chopped (adjust to taste)

Ginger

1-inch piece, grated

Curry leaves

10-12 leaves, chopped

Coriander leaves

2 tablespoons, chopped

Salt

to taste

Oil

for greasing and drizzling

Coconut chutney

for serving

Sambar

for serving

Instructions

1. In a mixing bowl, combine the dosa batter, chopped onion, tomato, green chili, grated ginger, curry leaves, coriander leaves, and salt. Mix well until all ingredients are evenly incorporated.
2. Heat a non-stick dosa tawa or skillet over medium heat. Grease it lightly with oil to ensure the dosa does not stick.
3. Pour a ladleful of the dosa batter onto the tawa and spread it in a circular motion to form a thin dosa, ensuring even thickness.
4. Drizzle some oil around the edges of the dosa and cook until the bottom turns golden brown and crispy, approximately 2-3 minutes.
5. Flip the dosa carefully and cook the other side for an additional minute or until it is cooked through and slightly golden.
6. Remove the dosa from the tawa and serve hot with coconut chutney or sambar for dipping.