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