Sunday, February 18, 2018

Posted by Mala at 12:00:00 AM No comments
Who is Kallazhagar??
The beautiul Lord Vishnu, who steals the devotees' hearts with his ineffable beauty...
He is Sundararaja perumal, with Sridevi and Bhudevi, in the Azhagar Kovil, situated at the foot hills of Azhagar mountains, Madurai.
 This temple is one of the 108 Divya Desams.
Had recently been there, and since I knew, this temple prasaad dosa is a renowned one, I got this authentic recipe from the madappalli (kitchen). Ofcourse, I have made slight variations, to make it healthy, home made version. They make it so very thick, almost deep fry it in ghee, and definitely even 2 or 3 small bits are over satiating...Plus, they use only raw rice, but to make it crisper, I have added boiled rice too.


Ingredients
Boiled rice - 3/4 cup
Raw rice - 3/4 cup
Broken black urad with skin - 1/2 cup
Salt to taste
Grated ginger - 1 tsp
Pepper - 1 tsp, Jeera - 1 tsp, both made into a coarse powder
Curry leaves - a few, cut into thin strips
Enough oil and ghee, mixed together, to cook the dosas

Recipe cuisine: South Indian; Category: Breakfast/dinner
Prep time: 10 mts; Soaking time: 3 hours; Fermenting time: 8-9 hours; Cooking time: 3-4 mts for each dosa

Yields 10 dosas


Rice and black urad dhal, soaked separately for 3 hours


Ginger grated, pepper and jeera powdered and curry leaves thinly cut


Urad dhal ground to a smooth batter


Rice also ground and added along with salt


Jeera-pepper powder, ginger and curry leaves added


mixed well, and let aside to ferment


Dosa poured like regular dosa, in the center and spread to the corners, oil and ghee drizzled around


Flipped over


Dosa served with chutney and molagappodi


This post first appeared in www.malpatskitchen.com


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