Breakfast

Azhagar Kovil Dosai

Posted on by Vijaya Venkatesh
Cooks in: 20 Minutes Serves: 2 People

This is a famous prasadam in Thirumaliruncholai temple which is situated in the outskirts of Madurai. Dosai is offered to Lord Sundararajan often addressed as ''Kallar'' by devotees.  Raw rice, whole black gram are used to make batter and spices like cumin and pepper are added to the fermented batter. I have replaced raw rice with foxtail Millet and it came out very well and tastes just like rice dosa. Little/Kodo/Barnyard millets can also be used instead of Foxtail Millet.

Ingredients:

  • 1.5 Cups Foxtail Millet
  • 1 Cup Whole Black Urad Dal with skin
  • 1.25 Tsp Salt
  • 1 Tsp Cumin
  • 1 Tsp Pepper
  • 5 Curry Leaves

Directions:

  1. Wash and soak Dal and millet separately for 4 hours. First grind the dal to a smooth batter without adding much water. Let it be thick.
  2. Grind the millet coarsely to fine rava consistency adding little water. Mix it with dal, add salt and allow it to ferment for 6 to 8 hours.
  3. Before making dosas add  crushed cumin, pepper and chopped curry leaves and mix well.
  4. These dosas are usually made thick.

 

19 Comments

  1. Tried this dosa today mam 🙂 Came out very well. Fermented very fast. Thank you for the recipe.

  2. Hello,
    Thank you so much for this wonderful recipe.
    What kind of pepper are you referring to in the recipe?

  4. Wonderful taste. Balanced and healthy dosai. Used same quantity and ratio. Perfect menu for all .????????

    1. Hi Suganya,
      This is a very healthy dosai as we are using black ulundhu. Thanks for trying and sharing your experience.

    2. Hi Suganya,
      Black urad dal is very healthy and when combined with millets its health benefits multiplies. Thanks so much for sharing your experience.

  5. Hai vijaya,
    Today prepared this dosai nice taste.
    Healthy too with black urad dhall n millet. All liked the dosai. Tnx for the recepie.

    1. Hi Prema,
      This dosai is very healthy as we are using karuppu ulundhu. Thanks for trying and sharing your experience.

    2. Hi Prema,
      Glad to know that you loved it. Thanks so much for sharing your experience.

  6. Can we grind the black gram with skin directly after soaking? Do I need to remove skin?

    1. Hi Madu,
      You have to grind the dal with skin. That’s the beauty of this dish.

  7. Pingback: Paniyaram with black urd dal | The Millet Table

  8. Nice variation!!
    By whole black gram dal you mean the dalwe use normally for making idl/ dosa???

    1. Hi,
      For this recipe whole black gram with skin (black urad dal) is used.

      1. Hi, made this dosai. Came out well. Can we store in refrigerator like normal dosa batter?

        1. Hi Arthy,
          Glad that the dosa came out well. Thanks for sharing your experience. Yes, you can store the leftover batter in the fridge. Try paniyarams posted using this batter. Comes out very well and more healthy!

          1. Thank you for the prompt reply. Yes paniyaram are next on the list! Thanks for sharing healthy recipes in the blog. All the best!