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

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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.

 

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