Azhagar Kovil Dosai | Black Gram Dosa

Azhagar Kovil Dosai, a delicious and nutritious dosa made with black gram, rice, pepper-cumin, ginger and salt. This dosa is a very popular prasad served in Kalazhagar kovil, Madurai. Kalazhagar temple is a very popular temple in TamilNadu.  It is one of the 108 Divyadesam dedicated to Vishnu, who is worshiped as Kallazhagar and goddess  Lakshmi as Thirumamagal. Chithirai festival is the most grand 10 day Festival celebrated in this temple. Prasadams served in Vishnu temples are always so dainty. Puliyodarai, curd rice, milagu vadai are few tempting Prasadams. This black gram dosa is one the traditional prasad served in this Kallazhagar temple. 

Unlike our conventional dosa, this dosa is deep fried in “Ghee”. Also the thickness is around 2″. In a big cast iron pan they deep fry the dosa in ghee. The dosa size is so big like around 15 inches and they tore the dosa and serve the dosa in pieces as prasad. Whole black gram dal is soaked, ground to batter and rice flour is mixed to make the batter. This dosa has a rich flavor of pepper-cumin and also ginger powder. We can relish the dosa plain or we can serve with idli podi or coconut chutney!

Tips for making Azhagar Kovil Dosai | Black Gram Dosa:

1. Soak the black gram atleast for 6-8 hours. We can soak overnight too.
2. Conventionally rice is soaked for 2 hours, spread in towel to dry and then grind it to smooth powder. This rice flour is added to the black gram batter. But instead of grinding it to powder, we can prepare rice batter which makes it easier for us to combine well with black gram batter.
3. We don’t need fermentation. We can just keep the batter for 4-6 hours and then use it. Temple prepare this batter in the morning and prepare the prasad in the evening.
4. We can cook the dosa with oil instead of ghee for low calories. Instead of deep frying, we can shallow fry in tawa.
5. Relish the dosa hot as it gets little harder when it cools down.

You may also want to try:

• Idli Dosa Batter : This recipe shows the conventional and traditional way to make Idli / Dosa Batter. The ratio of the rice and dals, fermentation are the key aspects to get perfect Idli/ Dosa.
• Neer Dosa, a soft, think crepe made with rice batter. Unlike conventional dosa batter which uses urad dal along with idli/parboiled rice, this Neer dosa is made only with raw rice. This dosa batter doesn’t need fermentation. Relish these soft dosa with chutney/sambar of your choice!
• Kal Dosa is one the popular soft and spongy dosa variety in TamilNadu. It is slightly thicker than the regular dosa. This staple breakfast recipe is made with Parboiled rice, raw rice, urad dal. Dosa batter should be fermented well to get soft and spongy dosas! Relish with Kara Chutney or Coconut Chutney!
• Mysore Masala Dosa Recipe , a very popular dosa variety from the city of Mysore in Karnataka. The main uniqueness in this dosa is the spicy chana dal chutney thats used as a spread for the dosa along with potato masala. A crispy, spicy, yummy Dosa variety!
• Broken Wheat Dosa, an instant dosa variety made with healthy Broken wheat/ Dalia / Godhumai Rava. The method of making this instant dosa is much similar to Rava (Sooji) Dosa. A very healthy and fiber rich dosa which can be made quickly. Serve this healthy dosa with Idli podi / Kara Chutney and enjoy this delicious dosa.

Recipe Card for Azhagar Kovil Dosai | Black Gram Dosa:

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Azhagar Kovil Dosai | Black Gram Dosa Recipe

Azhagar kovil dosai, a popular prasad served in Kalazhagar temple in Madurai. A delicious and healthy dosa made with nutritious black gram (urad dal) along with raw rice and other ingredients. Learn here how to make this azhagar kovil dosa with step by step instructions, pictures and video!

Course Breakfast Dishes, Dinner, Evening Tiffen

Cuisine Indian Cuisine, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes

Prep Time 20 minutes

Cook Time 40 minutes

Soaking Time 6 hours

Servings 12 dosa

Calories 145kcal

Author Sowmya Venkatachalam

Equipment

• Mixer Grinder
• Tawa
• Mixing Bowl

Ingredients

• 1 Cup Black Gram (Whole Urad Dal) 1 Cup - 250ml
• 2 cups Raw Rice any short grain raw rice like ponni, sona masoori
• 1 tbsp Peppercorns
• 1 tbsp Cumin Seeds
• 1 tsp Dry Ginger Powder (Sukku Powder)
• 2 tsp Salt
• Few Curry leaves
• ½ Cup Ghee

Instructions

Soaking

• Take black gram in a vessel. Add water to soak the dal. Soak for 6 hours or overnight.
• Wash the raw rice thoroughly and soak for 2 hours.

Grinding Batter

• After 6 hours, drain water from soaked black gram. Take the black gram in mixer jar.
• Grind it to thick paste by adding water little by little. Do not add too much of water in the beginning. The soaked dal has moisture in it. So grind it initially without water and then add water little by little as and when we need to get a smooth thick batter.
• Take this batter in a mixing bowl. Next take the soaked rice in the mixer jar. Grind it to smooth batter by adding water little by little.
• Add the rice batter to the black gram batter. Add salt and stir well to combine black gram batter and rice batter.
• Cover & set aside for 4-6 hours.

Finishing Batter

• Take pepper, cumin in a mixer jar and grind it to coarse powder.
• Add this pepper-cumin coarse powder to the batter. Also add ginger powder, curry leaves and stir well.

Cooking Dosa

• Heat a cast iron tawa, add 2 tbsp of ghee. We can add oil instead of ghee.
• Pour 1 ladle full of dosa batter and spread to thick dosa like uthappam.
• Cook the dosa in low flame till the bottom layer becomes golden brown. Then flip and cook on the other side.
• Remove the cooke dosa and repeat the above 2 steps for the rest of the batter.

Serving

• Delicious Azhagar Koil Dosa is now ready to serve! Relish with idli podi or coconut chutney or sambar!

Nutrition

Serving: 1dosa | Calories: 145kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g

INSTRUCTIONS WITH STEP BY STEP PICTURES:

SOAKING

• Take black gram in a vessel. Add water to soak the dal. Soak for 6 hours or overnight.

• Wash the raw rice thoroughly and soak for 2 hours.

GRINDING BATTER

• After 6 hours, drain water from soaked black gram. Take the black gram in mixer jar.

• Grind it to thick paste by adding water little by little. Do not add too much of water in the beginning. The soaked dal has moisture in it. So grind it initially without water and then add water little by little as and when we need to get a smooth thick batter.

• Take this batter in a mixing bowl. Next take the soaked rice in the mixer jar. Grind it to smooth batter by adding water little by little.

• Add the rice batter to the black gram batter. Add salt and stir well to combine black gram batter and rice batter.

• Cover & set aside for 4-6 hours.

FINISHING BATTER

• Take pepper, cumin in a mixer jar

• Grind it to coarse powder.

• Add this pepper-cumin coarse powder to the batter. Also add ginger powder, curry leaves and stir well.

COOKING DOSA

• Heat a cast iron tawa, add 2 tbsp of ghee. We can add oil instead of ghee.

• Pour 1 ladle full of dosa batter and spread to thick dosa like uthappam.

• Cook the dosa in low flame till the bottom layer becomes golden brown. Then flip and cook on the other side. Remove the cooke dosa and repeat the above 2 steps for the rest of the batter.

SERVING

• Delicious Azhagar Koil Dosa is now ready to serve! Relish with idli podi or coconut chutney or sambar!

The post Azhagar Kovil Dosai | Black Gram Dosa appeared first on Subbus Kitchen.