- Idli/dosa batter – 3 cups
- Ginger – 1 inch piece
- Pepper corns – 1 tsp
- Cumin seeds – 1 tsp
- Green chili – 1
- Turmeric powder – 1/2 tsp
- Hing – 1/4 tsp
- Salt – As per taste
- Curry leaves – 3 sprigs
- In a mixer grinder, add pepper corns, cumin seeds, ginger and curry leaves.
- Grind it into a paste. Oops!!! I forgot to add green chili previously. So, added now.
- Add little water to it.
- In a mixing bowl, add the idli/dosa batter, ground paste, turmeric powder, hing and salt.
- Mix it well.
- Heat the dosa griddle. Grease it with castor oil.
- Pour a ladle full of batter.
- Spread it from the center.
- Drizzle oil over it. Allow it to cook on one side.
- Flip it and cook it on another side.
- Transfer to a serving plate.
- Serve hot with any chutney of your choice.
- Adjust the seasoning as per the taste.
- Instead of grinding all the ingredients, pepper corn & cumin seeds can be crushed and green chili, ginger and curry leaves can be finely chopped.
- If preferred, veggies can be topped. But Sourashtra style alagar dosa is served plain only.
- If the idli/dosa batter becomes sour, then alagar kovil can be prepared to overcome the sourness.
- Alagar kovil dosa is prepared during the vaikunta ekadesi for sure by Sourastrians.