Karuppu ulundu dosai, also known as azhagar kovil dosai, an authentic temple prasadam from the temple kitchen. The dosai is made of rice and whole urad dal with skin.
Course Breakfast, Dinner, Lunch
Keyword 108 divya desam prasadam, Azhagar dosai, Azhagar koil prasadam, Black urad dal dosai, How to make kalazhagar koil dosai, How to make karuppu ulundu dosai, Kalazhagar kovil karuppu ulundu dosai, Perumal koil prasadam, Temple prasadam
Prep Time 4hours
Cook Time 30minutes
waiting time 2hours
Total Time 6hours30minutes
Indian style mixie or any heavy blender
½cupBlack urad dal/Karuppu ulundu
A small piece of ginger
A handful of curry leaves
Wash rice and dal and soak them together for 4hours. Drain and grind them together along with pepper, cumin, ginger and curry leaves. Do not grind the batter too fine. Let it be little coarse
Originally the rice is soaked and sundried, then broken into fine powder. The urad dal batter is ground well and this rice powder is added to the batter and whisked well. But i was too lazy to soak and dry rice, followed the quick route of grinding it along with urad dal.
Let the batter sit for 2 hours on the counter. Before making the dosa, add salt and mix well.
Heat a dosa pan, pour a ladle of batter in the center and spread it into a circle. Pour a teaspoon of gingely oil around the corners.
Be generous with gingely oil. Once the edges turn crisp and brown, flip and cook the other side for a minute. Remove the dosa from the tava and serve it along with your favorite chutney. I served it with Urad dal and sesame seeds chutney.