A 'KRISHNA PRASADAM' for Aathu Perumal on my Blog Anniversary! Yes, my blog is 7 years old and stepping into the 8th year and nearing 26 lakh hits. Thanks to all for your support.
The famous ‘Azhagar Kovil’ or ‘Thirumaliruncholai’, also named as ‘Sri Kallazhagar Perumal Temple’ is located in the outskirts of city Madurai in Tamilnadu. The temple is on the foot hills (Malai adivaaram) of 'Azhagar Malai'. The atmosphere of this temple is so beautiful with cool breeze, surrounded by mountains, thick groves, dense forests, and waterfalls. It is also one of the 108 Divya Desam Temples.The presiding deity of this temple is Lord Kallazhagar (Lord Vishnu). He is Goddess Meenakshi's brother. The Lord is "Sundararajar" popularly known as "Kallazhagar". "Kallar" in tamil means thief. The Perumal is called with this name because He steals His devotees heart by His beauty (Azhagar). He protects all His bhaktas from all evil. The Pushkarani (Temple tank) of Sri Kallazhagar Perumal Temple is called 'Noopuragangai'. This spring is believed to have originated from the anklet of Vishnu.
An extra bit of information which I read few months ago, Dosai is said to be one among the 4 appams told in ancient tamil literature, and the shape which we make came into existence much later. This temple is known for its antiquity and the azhagar dosai looks more like an appam.
Coming to the recipe (Source:Azhagarkovil), the measurements were given in 'padi' and I am posting in cups for easy reference and preparation.
Par boiled rice is NOT used in the 'Thirumadapalli' of temples. All temple prasadams are made with raw rice only. Ghee, Pepper and Jeera are used generously.
NOTE: This dosai will NOT be soft as the regular dosa. As all Perumal kovil dosais are made with raw rice, these will mostly be thick and hard to swallow. When made thick, this dosai is crispy outside and soft and grainy inside and also tastes good.
INGREDIENTS:
Raw rice - 1 cup
Black whole urad dhal - 1 cup
Pepper Jeera powder - 3 tablespoons (Coarsely ground)
Curry leaves - few
Salt - to taste
Ghee - to deep fry
This is a deep fried home style Azhagar dosai. The original recipe calls in for ghee to deep fry, but I deep fried in oil.
METHOD:
Wash and soak rice in water for 2 hours, drain the water completely and dry in a cloth. Wash black urad dhal and soak for 4 hours. Grind it with skin to a smooth, thick batter. Coarsely grind pepper and jeera and keep aside.
When rice is dry, powder it into fine flour and combine with the urad dhal batter. If the rice flour is not fine, you can sieve it. Add chopped curry leaves, pepper-jeera powder and salt. Mix well. Allow it to stand for a couple of hours. Its fine if you allow it to stand for 4 to 6 hours.
Heat an adai madakku, fill it up with ghee, pour the batter and spread into circles thicker (1/2" thick) than the regular dosas. Flip and deep fry on both sides until golden brown. Serve hot.
Heat an adai madakku, fill it up with ghee, pour the batter and spread into circles thicker (1/2" thick) than the regular dosas. Flip and deep fry on both sides until golden brown. Serve hot.