Karuppu Ulundu Dosa

In this dosa instead of using split skinless black gram, split black gram with skin is used. Besides that, less rice than in the usual dosa, is used. Its taste is different but nice. It makes for a good change.

BySanjeev Kapoor 28 Mar 2024in Recipes Snack

New Update

Karuppu Ulundu Dosa 2 — Karuppu Ulundu Dosa

Main ingredients	Split black gram with skin, Idli rice, Split Bengal gram, Fenugreek seeds, Oil
Cuisine	South Indian
Course	Snack
Prep time	10-12 hours
Cook time	15-20 minutes
Serve	4
Taste	Savoury
Level of cooking	Moderate
Others	Veg

Ingredients

·1½ cups split black gram with skin (chilkelwaliuraddal), soaked for 4-5 hours and drained

·½ cup idli rice, soaked for 4-5 hours and drained

·2 tbsps split Bengal gram (chanadal), soaked for 4-5 hours and drained

·1 tsp fenugreek seeds, soaked for 4-5 hours and drained

·Salt to taste

·Oil to drizzle

·Coconut chutney for serving

·Molagapodi for serving

Method

1.Transfer uraddal, rice, chanadal and fenugreek seeds in a blender jar.

2.Add 2 cups water and grind to a fine batter. Transfer in a bowl, mix well with hand and set aside to ferment for 6-8 hours.

3.Add salt and mix well.

4.Heat a non-stick tawa. Pour a ladleful of the batter and spread it in a clockwise motion to make a disc. Drizzle oil and cook for 2 minutes. Fold in half and place on a serving plate.

5.Serve hot with coconut chutney and molagapodi.

#Fenugreek seeds (methi dana) #Split Bengal gram #Split black gram with skin #Idli rice