Azhaghar Kovil Dosai

My early childhood spent on Madurai. it is very hard to forget about our sweet memories during childhood.whenever I prepare Azhagar Kovil Dosai .I gone to temple with my dad.Later with my relatives. Kallazhagar Kovil, Pazhamudircholai and Noopura gangai I like this places very much.. Azhagarkovil (Thirumalirum solai )is a lovely divine temple located  in Madurai city (Tamilnadu). Azhaghar means charming and beautiful  person.  Kallazhagar temple is situated at the foothills  of a range of hills called Azhagar malai.The other name of the perumal  called as Kalazhaghar.

Every temple has a signature prasadam. Black gram dosa is specially made in a very authentic style and is offered as prasadam to the lord in this temple.. In the madapalli (the kitchen to prepare prasadams to offering for God), they prepare a crispy and unique dosa for offering to God and then distribute it to visitors. At Alagar Koil, the dosai for the neivedhyam is cooked on an Aiympon (Panchaloha) tawa. The dosa sold there is very thick, crispy all over and made with ghee. This dosai taste unique and its absolutely a treatThis 'Dosai' is prepared only in this particular Temple at Madurai City. My family Like this dosai very much

I Prepare this dosa in two procedure-

Ingredients:

Raw rice/Pacharisi - 3 cups                                                      

Black gram/black urad dal  (With skin)-2cups           

Black Pepper-1tbsp                                                   

Jeera   -1tsp                                                         

Curry leaves -fistful                                                 

Asafoetida-1/2tsp                                                     

Ginger grated -2tsp                                              

Dry ginger powder - 1tsp                                        

Salt  -  aspertaste.                                                          

Ghee mixed with oil  - 1/4 cup for shallow frying.

 

Method:

1. Soak rice and black gram separately in water for 2 hours wash thoroughly the rice and and drain and strain the waterand dry.

2. Wash black gram with skin and grind black urdh dal (with skin) into thick and coarse batter.

3. Powder the rice into flour. Sift this rice and combine witht he batter above.

4. Dry Grind the pepper and jeera coarsely.Add, pepper jeera powder, dry ginger powder,chopped ginger ,curry leaves , salt and asafoetida together and mix them to the batter as well. Allow it to stand for 2 whole hours. They need not be fermented.

5. Now make dosa in skillet . Heat a tawa Pour a ladle of thick batter on the tawa and spread it into a circle that s slightly thicker than the regular dosa. Deep fry hem both the sides....till golden-brownish color. Serve hot !

Home Style Azhaghar Kovil Dosai:

Ingredients:

Raw rice - 1 cups 

Boiled rice-2cups                                                    

Black gram/black urad dal  (With skin)-2cups 

Grated coconut 1 fistful            

Black Pepper-1tbsp                                                   

Jeera   -1tsp                                                         

Curry leaves -fistful                                                 

Asafoetida-1/2tsp                                                     

Ginger grated -2tsp                                               

Dry ginger powder - 1tsp                                        

Salt  -  aspertaste.                                                          

oil  - for shallow frying.
Method:

1.Soak rice and dal separately overnight.The next day, wash thoroughly the rice and dal.

2. Wash black gram with skin and grind black urdh dal (with skin) into thick and coarse batter.

3. Grind them one by one coarsely. Now mix both the ground mixtures, add the salt and allow it to ferment overnight.

4. Dry Grind the pepper and jeera coarsely. Next day Add, pepper jeera powder, dry ginger powder,chopped ginger ,curry leaves , salt and asafoetida together and mix them to the batter as well

5. Now make dosa in skillet . Heat atawa Pour a ladle of thick batter on the tawa and spread it into a circle that s slightly thicker than the regular dosa. Deep fry hem both the sides....till golden-brownish color. Serve hot !