Karuppu Ulundhu Dosai, Black Gram Dosa

Karuppu Ulundhu Dosai Recipe by GoSpicy.net Karuppu Ulundhu Dosai Recipe by GoSpicy.net

Karuppu Ulundhu Dosai/Black Gram Dosai - Idli rice, black gram and fenugreek seeds soaked and then ground into a smooth batter. After fermenting this batter, dosais can be made out of this. Serve the dosa hot with sambar, chutney or simply with any spicy chutney!!

South Indians(especially peoples in Tamil Nadu) have idli dosa batter in handy pretty much all the time. Usually, we add the deskinned whole black gram(Urad Dal) for idli dosa batter. Here, we are using the split black gram with skin and proportion of rice and ulundhu also will change slightly compared to our regular idli dosa batter. This dosai is so healthy and it is more popular among tirunelveli, thoothukudi districts.

Karuppu Ulundhu Dosai Recipe by GoSpicy.net/

Since I am also from thoothukudi district, I have seen my mom using this karuppu ulundhu so many times. As I grew, my mom changed into deskinned urad dal because of us. Now, I am changing into old methods and making this dosa often. I am going to grind the ulundhu without removing the skin. Trust me, you won't find too much difference apart from the color of the batter. Usually, I don't make idli out of it since it will have strong flavor. So I would suggest you to make dosas. Try this healthy version of dosa and tell me how it turns out!!

Karuppu Ulundhu Dosai

Cuisine: South Indian | Category: Breakfast/Dinner | Serves: 5

Prep Time: 12 hours (Soaking Time+Fermenting Time) | Cook Time: 30 min

INGREDIENTS
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Idli Rice/Parboiled Rice - 2 1/2 cups
Split Black Gram/Karuppu Ulundhu - 3/4 cup
Fenugreek Seeds - 1 teaspoon
Salt - as required (approx 2 1/2 teaspoon)
INSTRUCTIONS
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1Take idli rice in a bowl and take split black gram with fenugreek seeds in a separate bowl. Wash well and fill the bowls with water. Soak both rice and dal for atleast 4 hours.

Karuppu Ulundhu Dosai cooking steps by GoSpicy.net

2Take out the excess water and add the soaked black gram and fenugreek seeds in a grinder. Now, start grind these till it becomes a smooth batter. This process may take 10 to 15 minutes. Don't discard the soaked water. Use it little at a time while grinding it.

Karuppu Ulundhu Dosai cooking steps by GoSpicy.net

3Once the black gram ground reach the smooth consistency, remove and reserve the excess water from soaked rice and immediately add the rice into the grinder. Then add the reserved water little by little while grinding. This way you can avoid the batter becomes too runny. Continue grinding till you get a smooth and thick batter.

Karuppu Ulundhu Dosai cooking steps by GoSpicy.net

4Now, turn off the grinder. See how smooth the batter is!! Now, transfer the batter from the drum to a big bowl. Add enough salt to the batter and mix it well with your hand.

Karuppu Ulundhu Dosai cooking steps by GoSpicy.net

5Then close the lid and allow it to ferment for overnight. The fermenting time depends where you live like in hot place or cool place. If you are living in a hot place, fermenting time will be lesser otherwise the batter can take extra few hours to ferment. You can see the batter fermented beautifully and almost doubled in size.

Karuppu Ulundhu Dosai cooking steps by GoSpicy.net

6The batter will be airy and light. Mix it with a large spoon and take little amount of batter in a separate bowl. Now, add required water(little by little) till the batter is flowing and a little thick also. Instead of adding water to the whole batter, take out required batter and mix it with water. So that you can keep the remaining batter in an airtight container in the refrigerator.

Karuppu Ulundhu Dosai cooking steps by GoSpicy.net

7Now, heat a dosa griddle. To check the griddle is hot, just sprinkle few drops of water on the griddle. If it sizzles, it is ready. Next, grease the griddle with little oil. Then pour a laddle full of batter to the griddle and spread into thin dosai like a crepe.

Karuppu Ulundhu Dosai cooking steps by GoSpicy.net

8You can pour little bit of oil or ghee(1/2 tsp) on the edges of the dosai and top of it. Allow the dosai to cook till its done (approximately 2 to 3 minutes). Once it is done, remove it. You don't need this to flip it since the dosai is too thin, it will cook faster. Proceed the same step for each dosa. Adjust the flame while making dosa. Instead of thin crispy dosai, you can make thick dosai too. Cook the thick dosai little bit longer. After one side is cooked, flip it and cook it on the other side too. Dosai taste best when it is right out of the griddle.

Karuppu Ulundhu Dosai cooking steps by GoSpicy.net
NOTES

Instead of soaking rice and ulundhu(black gram) separately, you can also soak them together and grind together. Here, I added ulundhu first and ground it for 10 minutes before adding rice. This helps ulundhu to fluff up.

You can make either crispy or thick dosas as desired.

Keep the remaining batter in an airtight container and keep in the refrigerator.

Here, I have used split black gram. You can also use whole black gram also. If you are using whole black gram, soak it for longer time(atleast 7 hours).

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