azhagar koil prasadam

Karuppu ulundu dosai, also known as azhagar kovil dosai, an authentic temple prasadam from the temple kitchen. The dosai is made of rice and whole urad dal with skin.

Black Urad Dal Dosa | Azhagar Koil Dosai

rice

Black urad dal/Karuppu ulundu

tsp peppercorns

tsp cumin seeds

ginger

curry leaves

salt

Soak and grind

Wash rice and dal and soak them together for 4hours. Drain and grind them together along with pepper, cumin, ginger and curry leaves. Do not grind the batter too fine. Let it be little coarse

The original azhagar dosai recipe

Originally the rice is soaked and  sundried, then broken into fine powder. The urad dal batter is ground well     and this rice powder is added to the batter and whisked well. But i was     too lazy to soak and dry rice, followed the quick route of grinding it     along with urad dal. 

Rest the batter

Let the batter sit for 2 hours on the counter. Before making the     dosa, add salt and mix well.

Make dosai

Heat a dosa pan, pour a ladle of batter in     the center and spread it into a circle. Pour a tsp of gingely oil around     the corners.

Serve

Be generous with gingely oil. Once the edges turn crisp and brown,     flip and cook the other side for a minute. Remove the dosa from the tava     and serve it along with your favorite chutney. I served it with Urad dal and sesame seeds chutney.

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