|Azhagar Kovil Dosa|
Raw rice / Sona Masoori rice - 2 cups
Whole black urad dal with skin - 1 cup
Salt to taste
Crushed black pepper - 1 tbsp
Crushed Jeera - 1 tbsp
Chukku powder / Dry ginger powder - 1 tsp
Hing - 1/2 tsp
Ghee as needed to cook dosa
( I mixed ghee and oil together and used)
Wash and soak uead dal overnight and sona masoori for 3 hours.
Using a wet grinder or blender grind urad dal till fluffy thick batter transfer to a bowl.
Add rice and grind to a smooth thick batter by adding water little by little.
Add salt and mix both the batters together well, cover and rest it for 4 to 5 hours.
Add the chukku, pepper, cumin , hing to the fermented batter and mix well.
Usually this dosa is shallow fried but today iam cooking them little thick like uthappam.
Heat a tawa spread some ghee/oil and pour a ladle of batter and spread slightly, do not make it thin.
Pour some ghee around and cook till crisp and light brown on all sides.
Enjoy with coconut chutney.
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