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5 from 3 votes

Azhagar Kovil Dosai

Azhagar Kovil Dosai - A popular savory crepe/dosai prepared with raw rice and black gram dal.
Prep Time3 hours
Cook Time40 minutes
Soaking Time2 hours 30 minutes
Total Time3 hours 40 minutes
Course: Breakfast
Cuisine: South Indian
Keyword: Azhagar Kovil Dosai, Dosai Varieties
Servings: 12 Yields
Calories: 161kcal
Author: Srividhya G

Ingredients

  • 1 cup Raw Rice
  • ⅓ cup Black Urad Dal
  • 2 tbsp Store-Bought Rice Flour optional
  • 2.5 tsps Salt
  • ½ tsp Dry Ginger Powder
  • 5 Curry Leaves
  • 1 tsp Pepper Powder
  • 1.5 cups Water
  • ½ cup Oil 1.5 to 2 tsps for each dosa. You can use clarified butter or ghee as well

Instructions

Step 1 - Preparing the Rice Flour:

  • Wash and soak the raw rice for atleast 2 hours.
  • And spread it on a cloth or paper towel. Keep it in the shade and allow it dry for about 40 minutes.  The time varies depending upon the day and the temperature. So adjust accordingly. If using a paper towel, change the sheet and spread the rice in a new one around half way.
  • The rice should be dry but you should feel the chillness, or it should have very light moisture. Now grind this rice into a rava consistency flour and set aside. You can prepare the rice flour well-ahead.

Step 2 - Preparing the Urad Dal Batter:

  • Wash and soak the whole black urad dal for atleast 3 hours.
  • Drain the water and grind it into a smooth paste with the husk by adding 3 to 4 tbsps of water or as required. Do not make it too runny while grinding.

Step 3 - Preparing the Azhagar Kovil Dosai Batter:

  • Add ½ cup of water to the rice flour and mix it.
  • Then add the urad dal batter and the remaining 1 cup of water and mix it. Bring it to the pouring dosa batter consistency. Slightly thick consistency will do good as well.
  • Then add salt, dry ginger powder, black pepper powder, and curry leaves. Mix it thoroughly. The Alagar Koyil Dosa batter is now ready. If the batter is too thin, add the rice flour to thicken it. If it's too thick, add ¼ to ⅓ cup of water.

Step 4 - Preparing the Dosa:

  • Heat the tawa or griddle. Once it is hot, pour a ladle full of batter and spread the oil/ghee around the edges. You don't need to spread the batter.
  • Allow it cook for 45 seconds to 1 minute and slowly flip it.
  • Spread little more oil and allow it to cook for 45 seconds.
  • And that's it. The dosai is ready.
  • Serve it with your favorite chutney or sambar or podi.

Notes

  • You can grind the raw rice and urad dal batter together and cook like regular dosa. But this is how I learned so went with that.
  • The kovil dosai is slightly thick, but you can spread it and make it like regular dosai as well.
  • Depending upon the quality of rice and urad dal, the water quantity might differ. So add as required little by little and adjust.
  • Adjust the salt and pepper powder according to your taste.
  • A generous amount of ghee is used while preparing the dosa, but you can use ghee or oil or a combination of both.

Nutrition

Calories: 161kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 487mg | Potassium: 20mg | Fiber: 1g | Sugar: 0g | Vitamin A: 80IU | Vitamin C: 8.7mg | Calcium: 10mg | Iron: 0.5mg