Black Urad Dal Dosa – Karuppu Ulundu Dosai

Karuppu Ulundu Dosai is an added healthy twist to the normal dosa. It is made with black urad dal i.e urad dal with skin. I normally prefer to make Ulutham Paruupu Satham with this karuppu ulundu, but it is quite difficult to trick Chotu because of the colour. So I make this Karuppu Ulundu Dosai to sneak-peak black urad dal. It tastes almost the same as normal dosa. The only difference is again the colour, but it is manageable with him 

The perfect combo for this Dosa would be red coconut chutney with garlic. (Recipe coming soon). It also goes well with Kara Chutney & Red Coconut Chutney.

Now to the recipe…

[Soaking Time- 1 hr : Fermenting Time- 7-8 hrs : Cooking Time- 10 mins]

Ingredients:

• Black Urad Dal – 1 cup
• Idli Rice – 4 cups
• Fenugreek seeds – 1 tsp
• Salt – as needed
• Oil – to drizzle

Method:

• Soak rice and fenugreek seeds in a bowl for an hour. No need to soak the black urad dal. Wash the black urad dal and add to a grinder. Sprinkle some water in between and grind it into a fluffy, smooth batter. Takes approximately 20-30 mins in a wet grinder. Take it in a wide bowl and keep it aside.

• In the same grinder, add the soaked rice+fenugreek seeds. Add water in between and grind it into a smooth batter. Add this batter to the black urad dal batter. Add required salt and mix it well so that both the batter and salt blend well. Keep it in a warm place and leave it to ferment.

• Once fermented, u will be able to see that the batter would have risen. Mix well with a ladle. Heat a tawa and pour a ladle full of batter in a circular motion. Drizzle some gingely oil. Once it is cooked on one side flip it and cook on the other side too. Once cooked take it and transfer to a plate. Repeat for more.

Thats it!! Healthy Karuppu Ulundu Dosai is ready!!

Serve hot with chutney!!

Tips:

1. Amma usually does not soak the black urad dal before grinding, reason being the skin would come off when soaked. Trust me, there will not be any difficulty in grinding without soaking.
2. Fermenting is an important part for this Karuppu Ulundu Dosai. If u stay in a hot country, it will get fermented in 3-4 hours. If u are in a cold country like me it will take a longer time. I usually leave it near my stove, so that it will get easily fermented. It takes 8-10 hours for me though.
3. If it is not fermented properly, it will not be soft and spongy.
4. The batter will be slightly black in colour. This is because of the urad dal with skin.
5. U can make the dosa thick like an uthappam as I have made. We usually prefer it this way. It can be made as a thin dosa too.