Breakfast Dinner

Ghee Karam Dosa

Name: Ghee Karam Dosa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: 2 cups dosa batter; 4 tsp ghee; 2 onion; 12 red chilli; 2 tomato; 10 garlic cloves; 0.5 tsp salt; 4 tsp oil; 1 tsp mustard seeds; 1 handful of curry leaves

Hema Subramanian February 14, 2025

Servings: 3 Total Time: 40 mins Difficulty: Intermediate

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Growing up in a South Indian household, weekend breakfasts were always special.
The aroma of sizzling dosa batter, the crackle of mustard seeds in hot oil, and the rich, buttery goodness of ghee made our home feel warm and inviting. My grandmother would always make her signature Ghee Karam Dosa, and just the thought of it still makes my mouth water.
It’s spicy, crispy, and loaded with flavors that bring back so many fond memories. If you’ve never tried making it at home, trust me, you’re in for a treat!

Print Recipe

dosa

Ghee Karam Dosa

Author: Hema Subramanian Cooking Method: Roasting Cuisine: Indian Courses: Breakfast, Dinner Recipe Keys: Kids Quick Meals Vegetarian Meals

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 3 Calories: 320

Best Season: Suitable throughout the year, Winter

Dietary:

B breakfast V Vegetarian

Ingredients

2 cups dosa batter

4 tsp ghee

2 onion (chopped)

12 red chilli

2 tomato (chopped)

10 garlic cloves (chopped)

0.5 tsp salt

4 tsp oil

1 tsp mustard seeds

1 handful of curry leaves

Instructions

Prep Work

Chop Vegetables

Chop onions, tomatoes, and garlic cloves.
Grind Masala

Grind onions, chilies, tomatoes, garlic, and salt into a fine paste without adding water.
Prepare for Cooking

Heat oil in a wide pan and keep mustard seeds and curry leaves ready.

Method

Crackle Mustard & Curry Leaves

Heat oil in a pan, add mustard seeds and curry leaves. Let them crackle.
Cook Masala

Add the ground onion-tomato masala and cook for about ten minutes until the raw smell disappears.
Set Masala Aside

Transfer the cooked masala to a bowl and set it aside.
Spread Dosa Batter

Heat a dosa tawa and spread the dosa batter thinly.
Add Ghee & Masala

When the dosa starts cooking, drizzle ghee along the edges and spread a spoonful of the onion-tomato masala on top.
Enhance Flavor

Add more ghee on the sides and over the masala for extra flavor.
Flip Dosa

Once the dosa is crisp on one side, flip and cook the other side briefly.
Serve Hot

Once done, transfer it to a plate and serve hot with chutney.

Equipment

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Nutrition Facts

Servings 3

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 6g30%
Cholesterol 10mg4%
Sodium 400mg17%
Total Carbohydrate 45g15%
Dietary Fiber 4g16%
Sugars 6g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Ghee karam dosa, spicy, breakfast

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Frequently Asked Questions

Expand All:

Can I add water while grinding the masala?

No, avoid adding water while grinding. The natural moisture from onions and tomatoes is enough to form a smooth paste. Adding water can make the masala too runny.

Can I make the masala in advance and store it?

Yes! You can store it in an airtight container in the refrigerator for up to 2 days. Just reheat before using.

What should I do if mustard seeds don’t crackle?

Make sure the oil is hot enough before adding them. If they don’t crackle, wait a little longer, or increase the heat slightly.

How do I know when the masala is cooked properly?

Cook it until the raw smell disappears and the mixture thickens slightly. It should look well combined and have a deep, rich color.

Can I make the masala less spicy?

Yes! Reduce the number of red chilies or use Kashmiri red chilies for a milder spice level with a vibrant color.

How do I get a thin and crispy dosa?

Pour the batter onto a hot tawa and spread it quickly in a circular motion. A well-fermented batter and the right heat level also help in making it crispy.

Can I use butter instead of ghee?

Yes, but ghee gives the dosa an authentic flavor and crispiness that butter won’t fully replicate.

Do I need to cook the dosa on both sides?

If the dosa is thin and crispy, cooking on one side is enough. If it's thicker, flip it briefly to ensure even cooking.

How do I know when the dosa is done?

The edges will start lifting, and the bottom will turn golden brown. That’s the perfect time to remove it.

What chutney goes best with Ghee Karam Dosa?

Coconut chutney, peanut chutney, or tomato chutney pair really well with this spicy dosa.

Can I store leftover dosas?

Dosas taste best fresh, but you can refrigerate them and reheat on a tawa. Avoid microwaving, as it makes them chewy.

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Ghee Karam Dosa