Azhagar Kovil Dosai:

Deep Fried Dosas. Authentic Madurai Temple Dosa. Madurai Kovil DOsai. Azhagar Kovil Dosai. Karuppu Ulundhu Dosai, Black Gram Dosa, Urid Dosa.

This ‘Dosa’ is prepared in this particular Temple ‘Azhagar Kovil’ at Madurai City.
Though it is called ‘Dosai’ It is not made over any griddle/skillet here, instead deep-fried!! Unlike regular dosa it looks bit weird, like thick fried pancakes.

Well…I have given here an aunthentic version as well as bit split home-style variation of my own too. The authentic version will demand heavy labour and experiance in cooking! The home-style version will be easy to fix! Try them as you please. Enjoy Cooking!

Authentic Azhaghar Kovil Dosai:

Ingredients:

Black gram (with skin urad dal/black urad dal/karupu ullundhu) 2 cups
Raw rice 1/4 cup
Ginger peeled and grated 1/4 cup
Black pepper 1/4 cup
Cumin seeds 1/4 cup
Curry leaves 1/2 cup
Salt
Asafoetida
Ghee for shallow frying.

Method:

Soak urad dal in water for atleast 1-2 hours. Wet grind coarsely to thick batter.

Soak rice for 1 hour and drain and strain the water. Then dry roast the rice till golden color.

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

Wet grind ginger + pepper + cumin + curry leaves + salt and asafoetida togather and mix them to the batter as well. Allow it to stand for 2 whole hours. They need not be fermented.

Now in a very-wide shallow skillet, heat ghee. Run the thick batter in the hot fat like a thick heavy pancake/dosa/adai. Deep fryt hem both the sides….till golden-brownish color.

Serve warm or store them in air-tight container. Its shelf-life could be 1-3 months.

Home-Style Azhaghar Kovil Dosai:

Ingredients:

Black gram/black urad dal 1 cup
Raw rice 1 fistful
Grated coconut 1 fistful
Ginger grated 2 spoons
Black pepper 2 spoon
Cumin 2 spoons
Curry leaves 1 fistful- finely chopped
Salt as per taste
Baking soda 1/2 spoon
Sesame oil few spoons
Asafoetida 1 spoon
Ghee 1 small cup.

Method:

Soak urad dal + raw rice + fenugreek seeds for complete 5 hours.

Wet grind this into thick and coarse batter. Add salt, baking soda and sesame oil to this. Allow it to ferment. Maybe for 5-7 hours.

In a blender coarsely (dry grind) pepper and cumin seeds.

In a large bowl, bring batter. Add coarsely powdered pepper + cumin to it. Further add grated coconut, grated ginger, asafoetida and curry leaves to it.

Mix them thoroughly.

Heat a griddle/tawa. Smear a spoonful of oil. Make a thin crepe/dosa. Cover and cook. Let the thin dosa become brittle like papper-roast. Run few more spoons of ghee over it.

Serve hot with regular kara chutney/tomato chutney or coconut chutney and sambar.