KALLAZHAGAR KOVIL DOSAI, how to make the azhagar temple prasaad/offering

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

Categories: Dosa Varieties, Healthy Cooking, South Indian Breakfasts, Temple prasaad, Tiffin Varieties