Prasādam & Pāsuram | Kallazhagar Temple | Rakesh Raghunathan & Sandeep Narayan

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil provides a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey is a natural sweetener with lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lactose-free and lower in calories.

paneer

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu is a plant-based alternative, lower in fat.

Wash black urad dal with skin and soak in water for 4 hours.

Drain and grind to a smooth batter without adding too much water.

Add rice powder to the batter and mix well to a thick consistency.

Batter must not be too thick but not like dough either. If too thick, sprinkle very little water.

Add the salt, dried ginger, cumin seeds, curry leaves, pepper, asafoetida powder.

Mix well and set aside for 2 hours.

Use a heavy dosai plate or tava (preferably made with iron). Pour some ghee and oil mixture onto the dosai tava and heat.

When oil is hot, pour the batter and spread like a dosai.

Pour more ghee-oil mixture and fry on both sides till golden brown.

Once the edges brown, flip and cook the other side.

Serve hot as is or with milagaai podi / idly podi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens