Kaara Dosa - Kaara paste for Stuffing

Ingredients

Dry Red Chilli / Kaanja Molaga - 10 (+/-  to taste)
Coriander Seeds /Dhaniya - 2 spoons
Garlic/Poondu - 5 garlic cloves (+/- to taste)
Salt as needed
Water to soak


Preparation

•  Boil Water, take aside
• Soak the Molaga and Dhaniya in the boiled hot water for about half hour
• Extract the Molaga and Dhaniya and grid with Garlic and salt to a paste, it is ok to be slightly coarse.  Add few drops of water if needed to grid from the soaked water.
• Base is ready for the Dosa

 Dosa preparation with the Kaara paste

• As usual make the Dosa by turning sides, so it is cooked and slightly crispy
• Turn it up, and apply the paste on one half if just the kaara, a little is good to just be brushed on the dosa. Close the Dosa and press with the dosa laddle so the paste sticks on either sides, and turn the folded dosa and press a little.  Dosa is ready to relish.
•  Can have variations :
• Egg Kaara Dosa - add a beaten egg with pepper on top of the Kaara, for a egg kaara dosa.
• Masala Kaara Dosa - add a scoop of potato masala which is not too spicy by itself to compliment with the kaara on the dosa for a masala kaara dosa.