Azhagar Kovil is a temple popular for Lord Vishnu.It is situated on foot of Alagar hills North of Madurai.Azhagar Kovil Dosai is served as prasadam offered to God and then distributed among the devotees.In temple it is made of ghee and made thicker in small shape but at home I have used oil made it thin and larger shape like dosa.It is made without fermenting.As Black urad dal is rich in iron , high in protein as compared to other legumes and having other health benefits it is offered as prasadam in temple.The whole recipe with pictures as follows-
Preparation Time : 5 mins
Soaking Time : 8 hrs
Cook Time : 10 mins
Total Time : 8 hrs 15 mins
Servings : 4
Ingredients :
Raw rice-2 cup (200 gms)
Black Urad dal-1 cup (100 gms)
Dry ginger/Ginger-2 inch
Pepper-1 tsp
Cumin seeds-1 tsp
Curry leaves-few leaves
Ghee/oil-for dosa
Instructions :
1.Take a bowl.Add 2 cup of rice (200 gms).Wash and soak in water for 4 hrs.
2.Take another bowl.Add 1 cup of black urad dal (100 gms).Wash and soak in water for
6-8 hrs or overnight.
3.After soaking for 8 hrs, black urad dal tends to absorb all the water and increases in volume.Add to mixie jar and Grind to smooth batter then transfer to bowl.
4.Take the same mixie jar.Add soaked rice draining all the water from it.Along with rice add 2 inch ginger,1 tsp whole pepper and 1 tsp cumin seeds.Grind to smooth batter.(If u have dry ginger,add dry ginger instead of ginger.)
5.After grinding smooth batter add to black urad dal batter.Add 1/2-1 tsp salt and few curry leaves.Give a good mix.The batter is ready.No need to ferment the batter, it can be used directly to make Dosa.
6.Take a Dosa pan or tawa, Heat on medium flame.Add 2-3 drops of oil,rub it with half an onion then pour a ladleful of batter in the centre of the pan.Start spreading from centre to sides in circular motion.Add ghee or oil to the sides of the Dosa and in the middle to make it crisp and to easily flip it.
7.When the upper part gets cooked, flip to other side and let it cook for a minute then transfer to plate and serve hot with coconut chutney and Idli podi.
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