Vangaara Dosai

Cooks in: 20 Minutes Serves: 2 People

This dosa variety is a speciality in Azhvarthirunagari Temple of Navathirupathi, which is offered as Neivedhyam to Perumal and then distributed to the devotees. Salt is not added, but the spices gives a fantastic taste. Moreover jaggery syrup and pure ghee is poured over each dosa which increases the taste! I used whole jowar grains for this recipe and it turned out so good.

Ingredients:

• 1 Cup Whole Sorghum/Jowar Grains
• 1/2 Cup Black Urad Dal
• 1/2 Tsp Fenugreek/Methi Seeds
• 1/2 Tsp Salt*
• 1 Tsp Cumin/Jeera Seeds
• 1 Tsp Black Pepper Corns
• 1 Tsp Grated Ginger
• Melted Ghee
• Jaggery Syrup

Directions:

1. Wash and soak jowar, dal and methi seeds for 4 hours. Drain.
2. Grind to a fine thick batter. Add Salt and allow it to ferment overnight.
3. Dry roast pepper and jeera and make a coarse powder.
4. Before making dosas mix the spice powder and ginger.
5. Make thick dosas like Uthappam.
6. When both sides are cooked, just before serving, add a tsp of ghee and jaggery syrup over each dosa.
7. No side dish is needed as the dosa itself is spicy and sweet.

Note:

1. Other Millets like Kodo, Bajra, Foxtail, Little and Barnyard can be used for this recipe.

2. *Adding salt is optional. Even without salt, the batter ferments well. I didnot add.