Alagar Kovil Dosai is the important Prasadam ( Offering ) to Lord Kalalagar , a form of Lord Krishna in the Alagarkovil , a place in the Temple city Madurai of Southern part of India.
Dosai is a type of pancake made from fermented batter. The batter is made from parboiled rice and blackgram. Dosa is a popular dish from the Soutern India , now has become a well known dish to the world.
For this month’s bread bakers the theme was Pancake , I thought of posting a traditional recipe from my country. This is a healthy pancake and delicious to indulge.
For normal dosa , we use for every part of black gram four part of parboiled rice is used. In this dosa ,for a part of black gram with skin two part of raw rice is used. As parboiled rice is not used in offering to god.
Black gram is considered to be good for teenage girls and nursing mothers. In my place , teenage girls are provided with recipes made from black gram during their Menarche.
Raw Rice – 2 cup
Whole Black Gram with skin – 1 cup
whole Pepper corn – 1 tsp
Cumin – 1 tsp
Fresh / Dry Ginger - 2'' piece
Curry leaves – 20 leaves
Salt – 1 tbs
Wash and soak the rice for 3 hour.
Soak the Bengal gram for one hour.
Grind the Bengal gram to soft and fluffy batter for 20 – 30 minutes.
Grind the rice with little water to a coarse batter. You can grind to a fine batter.
Coarse grind the pepper and cumin and add the batter.
Pound the ginger and add to the batter .
Mix the rice and black gram batter together. Add in salt and mix well. Let the batter ferment.
This batter ferments within 3 hour and easy to make.
In the temple kitchen , they will fry the dosa with lot of ghee ( clarified butter ).
I made it as a dosa with less oil .
Heat the tawa / griddle , pour two ladle full of batter and spread little to make thick dosa.
Sprinkle a spoon of oil and cook for a minute then flip over and cook the other side.
Repeat with the remaining batter.
Instead of oil , you can sprinkle ghee for the dosa.
If we fry the dosa in ghee like the temple kitchen we can store the dosa for a week.
We had the dosa with sambar and coconut chutney.
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