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.
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.
Subscribe and receive new recipes via email
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?