KOVIL DOSAI WITH BLACK SESAME SEED CHILLI POWDER

Kovil in Tamil language means temple. This dosai is famous in Singaperumal kovil near Chennai, Tamil Nadu, India

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS

2 cups – Raw rice
1/2 cup – Whole urad dal
1/4 cup – Urad dal with skin
Salt to taste
3 tbsp – Coarsely powdered Jeera
1 tbsp – Coarsely powdered black pepper
1 tbsp – Finely chopped curry leaves
1 tsp – Dry ginger powder
1tsp – Asafoetida powder
1tsp – Whole Jeera
Ghee and gingelly oil mixed together

©Deepa Sekhar
©Deepa Sekhar

METHOD

Soak raw rice and both the urad dals separately for 2 hours. Grind the urad dal separately for 20 to 20 minutes till the texture is fluffy and soft. Add the rice to the grinder and grind to a smooth batter along with the urad dal. Add salt to taste. Mix well. Ferment for 6 to 8 hours. Mix in coarsely powdered jeera, black pepper powder, dry ginger powder, curry leaves, asafoetida powder and whole jeera. Make little thick dosas and circle the edge with the mix of ghee and gingelly oil. Flip the dosa to the other side. Cook till light golden.
Serve with BLACK SESAME SEED CHILLI POWDER mixed in gingelly oil.

BLACK SESAME SEED CHILLI POWDER

This chilli powder tastes great with idlis, dosas and a sprinkle on curd rice tastes divine.

INGREDIENTS

1 cup – Urad dal with skin
1/2 cup – (Black gram) Channa dal (Bengal gram)
2 cups – Black sesame seeds
1 1/4 cups – Dry red chillies (broken to pieces)
1/2 cup – Curry leaves (washed and wiped dry)
A small piece tamarind
2 tsp – Asafoetida powder
1 1/2 tsp – Gingelly oil
A small piece jaggery

METHOD

Heat a heavy bottomed pan. First, dry roast the drained, dried black sesame seeds till it sputters. Remove in a plate and cool. Next in the same pan, add half teaspoon of gingelly oil and fry the curry leaves till crunchy. Remove in a plate and cool. Heat the gingelly oil and fry the urad dal, channa dal broken red chillies on sim flame. When golden add the salt, asafoetida powder and tamarind. Fry for two minutes. Remove in a plate and cool. Add jaggery. Blend this mix in a blender with curry leaves and black sesame seeds to a coarse powder. Transfer in an air tight bottle. Whenever needed, mix this powder with gingelly oil in small batches and serve with idli or dosai.

©Deepa Sekhar
©Deepa Sekhar

CHEF TIPS

1. Always use a combination of plain urad and urad dal with skin
2. Gingelly oil is sesame seed oil.