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.

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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





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

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

·         2 tbsps split Bengal gram (chana dal), 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




1.      Transfer urad dal, rice, chana dal 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.