To begin making the Andhra Style Erra Kaaram Dosa, prepare the batter and keep it ready. Click on how to make the dosa batter to follow the recipe.

To make the red chutney, roast the dry red chillies with a teaspoon oil on to a hot pan. Once done grind it along with onion, tamarind, garlic into a smooth paste. Add water to make little wet.

Transfer it to a bowl. To temper heat a small tempering pan with oil and crackle the mustard seeds for 10 seconds.

Pour the crackling mustard seeds over the chutney and keep it aside.

Clean the mixer and wipe all the moisture from the container and then grind the chickpeas along with the garlic to a smooth powder.

Heat a dosa pan, let it get heated, take a ladle filled with the batter and smear it in a circular motion to make a thin crepe.

After 10 seconds, smear the red chutney evenly on the dosa, drizzle some oil and allow it to cook for 10 seconds. Until you see it becoming light brown.

With the help of a dosa spatula try to lift the dosa and flip it over to cook on the other side. Cook for another 10 seconds more.

Place it on a serving plate and sprinkle with the garlic flavored gram flour on top and serve.

Serve the Andhra Style Erra Kaaram Dosa with spicy coconut chutney and any other chutney of your choice to create a delicious breakfast.