October 19, 2016

Vangara Dosai

Vangara dosai is the Prasadham  offered in   Azhwar Thirunagari Perumal Temple. Azhwarthirunagari is one of the Nine Perumal shrines (Nava Tirupati) located in Tirunelveli-Tirunchendur route. This is a spicy dosa made with ginger, pepper and jeera and coated with ghee and jaggery syrup. Last month I was invited as the judge for a cookery contest and out of the seventy fives items displayed, this dosa was the centre of attraction and very new to me. The taste was very different and immediately I got the recipe from the contestant too. Just one dosa is enough to fill your tummy...

  • Pre time: 20 mins
  • Cooking time: 20 to 30 mins
  • Serves: 4

Ingredients for making Vangara Dosai:

  • Raw rice / Pachai arisi 4 cups
  • Muzhu ulunthu / Whole black grams with skin 2 cups
  • Fenugreek seeds /Venthayam 2 tea spoons
  • Finely chopped ginger 2 tea spoons
  • Coarsely crushed Pepper and Jeera 3 tea spoons together
  • Jaggery 4 table spoons
  • Ghee 2 table spoons
  • Oil for making dosa
  • Crystal salt 2 tea spoons

How to make Vangara Dosai?

Wash the rice and fenugreek seeds and soak them together for 3 hours.
After 3 hours wash the whole black grams and add them together with the rice.

Grind them to thick smooth paste like dosa batter in a wet grinder.
The batter should be fluffy and smooth.
Set them aside for fermentation overnight or 8 hours.
Before setting ready for making dosas add 1 cup of water to jaggery and make a syrup boiling it for 5 minutes and keep aside.
Add the chopped ginger, pepper jeera powder to the batter and mix well.

Heat the Dosa tawa and greese it with oil.
Pour three full ladles of batter on the tawa and make thick dosa of half inch thickness.

Drizzle oil around and on the top of the dosa.
Let it to get cooked in medium flame.
When the corners start becoming brown flip off to next side and let it to get brwon well on both sides.
Now pour 4 tea spoons of syrup and 2 tea spoons of ghee on the dosa and spread it around.

Cut it in to four pieces and serve hot.
The dosa remains crispy on one side and on the other side it melts into mouth with soaked ghee and syrup.