Karampodi Dosa

Karampodi means a blend of spices. Very popular in South Indian Cuisine. It is traditionally served with Dosa, Vada, Idly, Utappam, Mysore Bonda, Rice.

Lets begin how to make karampodi.

Ingredients :
Coriander Seeds : 1 cup
Cumin seeds : 1/4 cup
Methi Seeds : 1 spoon
Red Chilies : 1 cup or more or less as per your taste.
Garlic pods : 4 to 5
Curry leaves : 1/4 cup
Black pepper corns : 1 spoon
Cinnamon stick : 1/2 inch.
Red chilly seeds : 1 and 1/2 spoon (This gives extra spiciness)
Urad dal : 1 and 1/2 spoon
Chana Dal : 1 spoon
Oil : 2 tspn
Salt : As per your taste
Dosa batter : 1 cup
Coriander leaves : few chopped.
Ghee : 2 tbspn

Method :

• In a aluminium pan or kadai, 1 tspn of oil and heat it up for 1 min on low flame.
• Now add Chana dal, urad dal, Cinnamon stick, Black pepper corn. methi seeds and garlic pods.
• Saute them on medium flame for 2 mins or until you sense mild aroma of spices.
• Now add Red chilies, coriander seeds, cumin seeds, curry leaves.
• Saute for 4 mins on medium flame.
• Make sure you dont burn red chilies.
• Now add Red chilly seeds and saute.
• Once you see red chilies and curry leaves turn crispier turn off the flame.
• Do not close the lid. 
• Keep it aside and let it come down to room temperature.
• Now blend all the spices with 2 tbsnp of salt. You can add more or less salt as per your taste.
• You can store this for more than 5 months in a air tight container at room temperature.

• Now for karampodi dosa, place a tawa on medium flame.
• Once tawa is heated up, take a ladle of batter and spread it evenly. 
• When you see top layer of dosa is slightly dried up, sprinkle karampodi over dosa and add ghee.
• Spread karampodi and ghee evenly with roti turner.
• Sprinkle some coriander leaves.
• You can see dosa is done cooking when you see the corners of dosa turns into golden brown.
• Turn off the flame and serve it with chutney or sambar or karampodi with ghee.