Ingredients
- 1 cup black urad dal Karuppu ulundhu
- ¼ cup sago javvarisi
- 2 tablespoons rice flour
- 1 teaspoon ginger
- ⅛ teaspoon asafoetida
- Salt
- Oil as needed
Black urad dosa, also known as Karuppu Ulundhu Dosai, is a simple and quick breakfast option. Short video, recipe with step-by-step images.
My mother-in-law told me about this many years ago, and I had already started to prepare. Rarely purchase entire karuppu ulundhu (black gram). even if I repeatedly purchase dal makhani. Even so, I’d like to make this dosa again and blog about it. This breakfast is delicious and contains lots of protein and sago/javvarisi for the carbohydrates. You can endure the morning grind and succeed. Quite simple, right?
For this, I used 14 cups of sago, but you could use twice as much. You can also use more rice flour. But, I really enjoy this recipe’s texture. For ideal results, just make sure to cook on a low burner. Like presarattu, this dosai doesn’t require any fermentation. If your family is tiny, divide the recipe in half. It comes out soft with a hint of crispness at the browned areas. If extra sago is added, the dish takes on a more attractive appearance, and, in my memory, my MIL referred to it as Muthu dosai (pearl dosai) after seeing it on a cooking program.
INSTRUCTION
Soak the urad dal for at least five hours. In a different basin, soak the sago.
Drain water, wash it once, and then put the soaked urad dal in a blender after five hours. coarsely blend with a little water.
Put in a mixing basin. Water should be adjusted so that the batter has an idli dosa batter-like consistency. Add asafoetida, minced ginger, rice flour, drained sago that has been soaked in water, and salt to taste. Mix thoroughly.
Spread the batter thinly to make a dosai on a heated tawa. Low-flame cooking when covered. Flip after a minute and cook for a further minute.
KARUPPU ULUNDHU DOSAI METHOD
- Black urad dal should soak for at least five hours. In a different basin, soak the sago.
- Drain water, wash it once, and then put the soaked urad dal in a blender after five hours. coarsely blend with a little water.
- Put in a mixing basin. Water should be adjusted so that the batter has an idli dosa batter-like consistency. Add asafoetida, minced ginger, rice flour, drained sago that has been soaked in water, and salt to taste. Mix thoroughly.
- Spread the batter thinly to make a dosai on a heated tawa. Low-flame cooking when covered. Flip after a minute and cook for a further minute.
Serve with podi or coconut chutney.