In the node detail page
- Duration: 30 minutes
- Serves: 4-6 people
Karacha dosai has a buttery, crispy taste and texture. Simply add buttermilk, cumin seeds and peppercorns to bring out that true consistency and taste.
- 1020 views
A common week day dinner in many Tamil households, karacha is a Tamil word that means to mix. An instant, non-fermented dosai made using a mix of flours, water and spices is commonly known as karacha dosai. This dosai is very handy as no advance preparation is required.
- Rice flour (chawal ka atta) (1/2 cup)
- Whole wheat flour (atta) (1/4 cup)
- Ragi flour (1/4 cup)
- All-purpose flour (maida) (1/4 cup)
- Water (3 cups)
- Cumin seeds (jeera) (1 tsp)
- Peppercorns (kali mirch), coarsely crushed (6–7)
- Curry leaves (kadipatta), roughly torn (1 sprig)
- Salt (to taste)
- Sesame (til) oil (to grease the tawa and dosai)
- In a tall vessel, mix rice flour, wheat flour, ragi flour, all-purpose flour, semolina along with salt.
- Pour buttermilk into the flour mixture little at a time and make a smooth, lump-free paste.
- Add water and dilute the mixture.
- To this diluted batter, add cumin seeds, peppercorns and curry leaves and your karacha dosai batter is ready.
To make the dosai
- Heat a tawa over low flame and rub it with sesame oil.
- When the tawa is smoking hot, pour the batter in a circular motion from the outer side of the tawa till the inside.
- Drizzle sesame oil.
- When one side is done, flip and cook the dosai on the other side.
- Remove and serve with your choice of chutneys and sambar.
- Repeat the process for the entire batter.
- Your simple, healthy and quick instant dosai is ready for breakfast or dinner.