One mistake I would never do is to replicate speciality foods that's been popular for ages in a particular place or region. The same goes with prasadhams from a madapalli too. All food enthusiasts know very well that, prasadhams from a Madapalli can never be replicated. We can only create something similar but never replicate the original, be it the Pazhani Panchamirtham or the Anjaneyar Thattu vadai or the Parthasarathy Koil Puliyodarai or for that matter any speciality foods from any place like Palkova from Srivilliputhur, or Idly from Ramassery, or the Iruttu Kadai Halwa from Thirunelveli, or Murukku from Manapparai, they are all popular for a good reason and they will remain masterpiece creations for ever and all those who claim to have replicated will only be laughed at.
Dosai and Milagu Saadham are the popular prasadhams offered to God here in Azhagarkoil. Though it is called a dosai it is actually a deep fried batter with lots of pepper and jeera with a lovely aroma of Ghee. Crisp on the outside like a vadai, the cooked batter inside tastes like pepper rice.
To try and make something similar, follow my Kuthiraivali Kaarappam recipe with some changes for a similar taste. Use karuppu Ulundu (urad dal with skin), use only pepper, cumin (lots of them) and salt in the batter, use 1/3 cup of urad dal soaked and ground seperately to a slightly coarse mixture, for a cup of millet or rice batter and a some ghee mixed in the batter before deep frying. You should be able to taste a delicious deep fried dosai something similar to what you see in the picture, the Azhagarkoil dosai prasadham from the temple madapalli.
A painting, seen on the ceiling at the entrance.