Kovil Dosai (Srirangam) | Temple Dosa

Srirangam Kovil Dosai is a prasadam served in Kovil (like Thirupathi Ladoo). Temple Srirangam is in Tiruchi, TamilNadu . This is the easiest dosai and has quite a unique taste.My mom used to say to me to try to make this and for this i have followed the recipe by SrirangamGeetaradu (Mami's recipe).

Prep Time : 2hrs + 5 Mins
Cook Time : 10-15 Mins

Ingredients for batter

  •  Pachaarishi /Raw rice - 1 cup 
  • Ulthuparppu / Uraddal - 1 cup 
  • Pulhangal arishi / Parboiled Rice or Idli rice - 1 cup (i used parboiled rice) 
Other Ingredients

  • Ghee (clarified butter) 
  • Molagpudi / Blackpeppercorns (Crushed) - 1 tsp 
  • Cheera / Jeera seeds(Crushed) - 1tsp 
  • Sukku pudi / Dry ginger Powder - 1 tsp 

  1. Soak batter ingredients for 2 hrs. Grind into a smooth batter add salt . 
  2. In a pan roast black pepper corns and crushed keep aside. In the same pan add jeera roast and crushed lightly (both pepper and jeera roast separately) 
  3. Add 1 tsp ghee in a pan add crushed jeera and pepper fry for few secs. 
  4. Add into batter then add sukku pudi mix well 
  5. Heat flat pan / dosa tava pour a laddle full of batter into pan(do not spread the batter, dosa looks like set dosa) 
  6. Add ghee around the edges allow to roast in golden color then flip the dosa on the other side cook and gently remove. Repeat with the remaining batter. 
  7. Serve with coconut chutney.

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Beena said...

Interesting recipe . Looks so yummy

Anonymous said...

No need to ferment the batter?

Vanamala Hebbar said...


Yeah It is not necessary to ferment the batter. If you can make batter first and make the dosa later time(like 2 hrs) then it's ok to keep room temperature by that time the batter will be fermented.