This dish is popular in many temples in the Northern districts of Tamilnadu and in Tirupati as well. It is a special prasadam in the Tirupati temple on all thirty days of the month of Margazhi.
| Puzhungal Arisi | Boiled Rice | 4 cups |
| Ulutham ParuPPu | Black gram | 1 to 1.25 cups |
| Chukku | Dried ginger | few pieces |
| Milagu | Black pepper | 3 tsp |
| Jeeragam | Jeera | 2 tsp |
| Uppu | salt | to taste |
| Perungayam | Asafoetida | a pinch |
| Vellam | Jaggery | 2 cups |
| Elakkai | Cardamum | powdered |
| Nallennai | Gingelly oil | for frying |
>Method:
Make dosa batter, by wet-grinding rice and black gram dhal (not too finely).
Powder dried ginger, pepper, jeera and asafoetida and add to batter, and mix well. Add salt.
Make dosas about 10 inches in diameter and half an inch in thickness.
Take half a cup of water in a pan, warm it, add jaggery, let it dissolve. Mix until it forms a light syrup. Remove from fire. Add cardomum powder.
Make a dosa on the dosa-pan; when nearly done, pour syrup over the dosa, keep another dosa over this and pour syrup again. Stack upto ten dosas
one over the other, with the syrup in between.
Tasty Kuzhappu Dosas are now ready.
nice