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 ).
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.
Alagar Kovil Dosai are ready to be served.
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Thank you Sara, for sharing a bite of your culture with us today. Happy Valentine's Day.ReplyDelete
Thanks wendy for your kind words......Delete
fantastic recipe, thanks for sharing a bit of your cultureReplyDelete
Wow, interesting ingredients! Love the story behind these pancakes!ReplyDelete
This looks delicious!ReplyDelete
Thanks for sharing dosai with us! I'd never heard of it before.ReplyDelete
Thanks Kelster . Do try it and taste you will like it........Delete
That is such a traditional and delicious dosa recipe Sharanya. Looks so earthy and yummy. Will have to try this some time soon.ReplyDelete
Do try pavani . It was a healthy and delicious dosa.....Delete
My favorite dosa sharanya! We love the taste of pepper in this, reminds off anjaneyar vadai!! Lovely post!ReplyDelete
I too felt that the dosa tastes similar to vadai... Thanks Priya.....Delete
Wow such a wonderful recipe!! Nice and earthy!!ReplyDelete
I have enjoyed learning of so many traditions and family recipes in all the #Breadbakers made this month. Thanks for sharing!ReplyDelete
I choose this recipe to share our tradition to you all Holly. Thank youDelete
Thanks for sharing some background on the dish. I never heard of black gram I want to know more!ReplyDelete
Thanks cindy . Do look out this page to know more about Blackgram. https://en.wikipedia.org/wiki/Vigna_mungo. We commonly use blackgram in India especially Southern part of India.Delete
Healthy and Delicious protein packed Dosa.ReplyDelete