Karuppu ulundhu dosai recipe, ulundu dosa

Karuppu ulundhu dosai (Black urad dosa) is a healthy nutritious breakfast and simple, easy to prepare. Quick video, step by step pictures recipe.

I have already prepared this many years back after my mom in law told me. Rarely buy whole black gram/ karuppu ulundhu. Even if I buy make dal makhani several times. Though I want to try this dosai again and blog it. This is wonderful breakfast with loaded protein and  carb from sago/ javvarisi. You can soak in the night, morning grind and make it. Very easy right?

I have used 1/4 cup sago in this, but you can double the quantity. Rice flour also can be increased. But I love the texture of this recipe very much. Just make sure to cook in low flame for perfect results. This dosai doesn’t need any fermentation, just like presarattu. If you are small family, half the recipe. Turns out soft, slightly crisp at the browned parts. If sago is added more, it looks beautiful and I remember my MIL told the name of the dish as muthu dosai (pearl dosai) as she saw in a cookery show.

Karuppu ulundhu dosai recipe

Karuppu ulundhu dosai (Black urad dosa) is a healthy nutritious breakfast and simple, easy to prepare. Quick video, step by step pictures recipe.

• 1 cup black urad dal (Karuppu ulundhu)
• 1/4 cup sago (javvarisi)
• 2 tbsp rice flour
• 1 tsp ginger
• 1/8 tsp asafoetida
• Salt as needed
• Oil as needed

1. Soak urad dal for minimum 5 hours. Soak sago in a separate bowl.
2. After 5 hrs, drain water, wash once and place soaked urad dal in a blender. Grind coarsely with little water.
3. Transfer to a mixing bowl. Adjust water, so that the batter is similar to idli dosa batter consistency. Add asafoetida, chopped ginger, rice flour, soaked sago drained from water and salt as needed.  Mix well.
4. Heat tawa and spread the batter to a thick dosai. Cook covered in low flame. After a minute, flip and cook one more minute.

• It is not supposed to be ground smooth. Also not to be fermented. Keep unused batter refrigerated.
• You can double the sago quantity as well as rice flour quantity.
• Dip the spatula in water for easy flipping. 

Karuppu ulundhu dosai method:

1. Soak karuppu ulundhu/ black urad dal for minimum 5 hours. Soak sago in a separate bowl.
   
2. After 5 hrs, drain water, wash once and place soaked urad dal in a blender. Grind coarsely with little water.
   
3. Transfer to a mixing bowl. Adjust water, so that the batter is similar to idli dosa batter consistency. Add asafoetida, chopped ginger, rice flour, soaked sago drained from water and salt as needed.  Mix well.
   
4. Heat tawa and spread the batter to a thick dosai. Cook covered in low flame. After a minute, flip and cook one more minute.
   

Serve with coconut chutney or podi.

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