Azhagar kovil is a temple dedicated to Lord Vishnu and this temple is situated 21km from the city of Madurai which is in Tamil Nadu. Black urad dal dosa aka Azhagar kovil dosai is a prasadham offered to God and then distributed to the devotees of Lord Vishnu. Actually this dosai prepared with whole urad dal,rice, whole pepper,dry ginger powder, curry leaves and cumin seeds. Actually this dosa batter doesnt need to be fermented and this dosas will looks very dark coz of black urad dal. In Azhagar temple, this dosa will be cooked completely in ghee and this dosa stays prefect for 2-3days in room temperature, but seriously this dosa wont stay long as they tastes fabulous.
I tasted this famous Azhagar kovil dosai long back and this dosa is in my to do list since a long. Finally i prepared some few days back at home itself. Instead of cooking in ghee as like the usual Azhagar kovil dosai, i cooked my dosais simply with oil obviously with less quantity of oil.Usually this dosas looks very thick as like pancakes, but i prepared mine bit thicker and all at home enjoyed thoroughly this dosas with coconut chutney.Coming to this dosas, am posting this vegan dosas today as am a member of Vegan Thursdays, an vegan event running twice a month started by me. Do you want to join us, please send me a mail or leave a comment in this post.Sending to my own event CWS-Urad Dal guest hosted by Sowmya of Nivedhanam.
2cup Par boiled rice
1cup Black urad dal
2tsp Black pepper (crushed coarsely
1/2tsp Dry ginger powder
1tsp Cumin seeds
Few curry leaves
Salt
Oil for cooking
Soak the rice for 4hous, drain the water and grind in mixie as bit coarse paste.
At the same time soak the black urad dal apart for 4 hours too. Wash and grind it as smooth thick paste with curry leaves,cumin seeds.
Now mix the already grounded rice paste and urad dal paste with crushed pepper powder, dry ginger powder and salt. Keep aside for 3-4hours in room temperature.
The batter should be neither like dosa batter nor like vada batter.
Heat a tawa, pour a ladle of this black urad dal dosa batter to the hot tawa,spread as thick pancakes, drizzle oil and cook in simmer.
Cook on both sides and serve with chutney.
I tasted this famous Azhagar kovil dosai long back and this dosa is in my to do list since a long. Finally i prepared some few days back at home itself. Instead of cooking in ghee as like the usual Azhagar kovil dosai, i cooked my dosais simply with oil obviously with less quantity of oil.Usually this dosas looks very thick as like pancakes, but i prepared mine bit thicker and all at home enjoyed thoroughly this dosas with coconut chutney.Coming to this dosas, am posting this vegan dosas today as am a member of Vegan Thursdays, an vegan event running twice a month started by me. Do you want to join us, please send me a mail or leave a comment in this post.Sending to my own event CWS-Urad Dal guest hosted by Sowmya of Nivedhanam.
2cup Par boiled rice
1cup Black urad dal
2tsp Black pepper (crushed coarsely
1/2tsp Dry ginger powder
1tsp Cumin seeds
Few curry leaves
Salt
Oil for cooking
Soak the rice for 4hous, drain the water and grind in mixie as bit coarse paste.
At the same time soak the black urad dal apart for 4 hours too. Wash and grind it as smooth thick paste with curry leaves,cumin seeds.
Now mix the already grounded rice paste and urad dal paste with crushed pepper powder, dry ginger powder and salt. Keep aside for 3-4hours in room temperature.
The batter should be neither like dosa batter nor like vada batter.
Heat a tawa, pour a ladle of this black urad dal dosa batter to the hot tawa,spread as thick pancakes, drizzle oil and cook in simmer.
Cook on both sides and serve with chutney.
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