My early childhood spent on
Madurai. it is very hard to forget about our sweet memories during
childhood.whenever I prepare Azhagar Kovil Dosai .I gone to temple with my
dad.Later with my relatives. Kallazhagar Kovil, Pazhamudircholai and Noopura
gangai I like this places very much.. Azhagarkovil (Thirumalirum solai )is a
lovely divine temple located in Madurai
city (Tamilnadu). Azhaghar means charming and beautiful person.
Kallazhagar temple is situated at the foothills of a range of hills called Azhagar malai.The
other name of the perumal called as
Kalazhaghar.
Every temple has a signature
prasadam. Black gram dosa is specially made in a very authentic style and is
offered as prasadam to the lord in this temple.. In the madapalli (the kitchen
to prepare prasadams to offering for God), they prepare a crispy and unique
dosa for offering to God and then distribute it to visitors. At Alagar Koil,
the dosai for the neivedhyam is cooked on an Aiympon (Panchaloha) tawa. The
dosa sold there is very thick, crispy all over and made with ghee. This dosai
taste unique and its absolutely a treatThis 'Dosai' is prepared only in this
particular Temple at Madurai City. My family Like this dosai very much
I Prepare this dosa in two procedure-
Ingredients:
Raw rice/Pacharisi - 3 cups
Black gram/black urad dal
(With skin)-2cups
Black Pepper-1tbsp
Jeera -1tsp
Curry leaves -fistful
Asafoetida-1/2tsp
Ginger grated -2tsp
Dry ginger powder - 1tsp
Salt - aspertaste.
Ghee mixed with oil -
1/4 cup for shallow frying.
Method:
1. Soak rice and black gram separately in
water for 2 hours wash thoroughly the rice and and drain and strain the
waterand dry.
2. Wash black gram with skin and grind
black urdh dal (with skin) into thick and coarse batter.
3. Powder the rice into flour. Sift this
rice and combine witht he batter above.
4. Dry Grind the pepper and jeera
coarsely.Add, pepper jeera powder, dry ginger powder,chopped ginger ,curry
leaves , salt and asafoetida together and mix them to the batter as well. Allow
it to stand for 2 whole hours. They need not be fermented.
5. Now make dosa in skillet . Heat a tawa Pour a ladle of thick batter on the tawa and spread it into a
circle that s slightly thicker than the regular dosa. Deep fry hem both the
sides....till golden-brownish color. Serve hot !
Home Style Azhaghar Kovil Dosai:
Ingredients:
Raw rice - 1 cups
Boiled rice-2cups
Black gram/black urad
dal (With skin)-2cups
Grated coconut 1 fistful
Black Pepper-1tbsp
Jeera -1tsp
Curry leaves -fistful
Asafoetida-1/2tsp
Ginger grated -2tsp
Dry ginger powder - 1tsp
Salt - aspertaste.
oil - for shallow frying.
Method:
Method:
1.Soak rice and dal separately
overnight.The next day, wash thoroughly the rice and dal.
2. Wash black gram with skin and grind
black urdh dal (with skin) into thick and coarse batter.
3. Grind them one by one coarsely. Now mix
both the ground mixtures, add the salt and allow it to ferment overnight.
4. Dry Grind the pepper and jeera coarsely.
Next day Add, pepper jeera powder, dry ginger powder,chopped ginger ,curry
leaves , salt and asafoetida together and mix them to the batter as well
5. Now make dosa in skillet . Heat atawa Pour a ladle of thick batter on the tawa and spread it into a
circle that s slightly thicker than the regular dosa. Deep fry hem both the
sides....till golden-brownish color. Serve hot ! 