Name: Karuppu ulundhu dosai recipe
Prep time: 5 min
Cook time: 30 min
Ingredients: 1 cup black urad dal (Karuppu ulundhu); 1/4 cup sago (javvarisi); 2 tbsp rice flour; 1 tsp ginger; 1/8 tsp asafoetida; Salt; Oil as needed

Karuppu ulundhu dosai (Black urad dosa) is a healthy nutritious breakfast and simple, easy to prepare. Quick video, step by step pictures recipe.

I have already prepared this many years back after my mom in law told me. Rarely buy whole black gram/ karuppu ulundhu. Even if I buy make dal makhani several times. Though I want to try this dosai again and blog it. This is wonderful breakfast with loaded protein and carb from sago/ javvarisi. You can soak in the night, morning grind and make it. Very easy right?

I have used ¼ cup sago in this, but you can double the quantity. Rice flour also can be increased. But I love the texture of this recipe very much. Just make sure to cook in low flame for perfect results. This dosai doesn't need any fermentation, just like presarattu. If you are small family, half the recipe. Turns out soft, slightly crisp at the browned parts. If sago is added more, it looks beautiful and I remember my MIL told the name of the dish as muthu dosai (pearl dosai) as she saw in a cookery show.

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5 from 2 votes

Karuppu ulundhu dosai recipe

Karuppu ulundhu dosai (Black urad dosa) is a healthy nutritious breakfast and simple, easy to prepare. Quick video, step by step pictures recipe.

Course Breakfast

Cuisine Indian, South Indian

Prep Time 5 minutes

Cook Time 30 minutes

Soaking time 5 hours

Servings 25 small dosai

Cup measurements

Ingredients

1 cup black urad dal Karuppu ulundhu
¼ cup sago javvarisi
2 tablespoon rice flour
1 teaspoon ginger
⅛ teaspoon asafoetida
Salt
Oil as needed

Instructions

Soak urad dal for minimum 5 hours. Soak sago in a separate bowl.
After 5 hrs, drain water, wash once and place soaked urad dal in a blender. Grind coarsely with little water.
Transfer to a mixing bowl. Adjust water, so that the batter is similar to idli dosa batter consistency. Add asafoetida, chopped ginger, rice flour, soaked sago drained from water and salt as needed. Mix well.
Heat tawa and spread the batter to a thick dosai. Cook covered in low flame. After a minute, flip and cook one more minute.

Video

Notes

It is not supposed to be ground smooth. Also not to be fermented. Keep unused batter refrigerated.
You can double the sago quantity as well as rice flour quantity.
Dip the spatula in water for easy flipping.

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Karuppu ulundhu dosai method:

Soak karuppu ulundhu/ black urad dal for minimum 5 hours. Soak sago in a separate bowl.
After 5 hrs, drain water, wash once and place soaked urad dal in a blender. Grind coarsely with little water.
Transfer to a mixing bowl. Adjust water, so that the batter is similar to idli dosa batter consistency. Add asafoetida, chopped ginger, rice flour, soaked sago drained from water and salt as needed. Mix well.
Heat tawa and spread the batter to a thick dosai. Cook covered in low flame. After a minute, flip and cook one more minute.

Serve with coconut chutney or podi.

Comments

Aarthi

January 22, 2020 at 11:24 am

Hi ! Though i dont comment much, please know rakskitchen is my GoTo solution for all my recipe needs. Thank you!
I haven't tried black urad dosa with sago. Will definitely try this soon especially since this doesnt need fermenting ! 🙂
We make it like regular dosa. 3/4 or 1 cup rice, 1/4 cup black urad, 2 tsp fenugreek seeds.
Grind the dal and fenugreek 1st and add rice to this. Then grind them together. Add salt and leave overnight to ferment. Some add pepper / jeera before making the dosa.. Goes wonderful with onion and tomato chutney!

- Raks Anand
  
  January 23, 2020 at 4:39 pm
  
  Thank you for sharing an easy recipe to use black urad dal 🙂 Will sure try it out. Thank you for your nice words, happy to read your comment <3
  
Ashwath

January 23, 2020 at 11:54 pm

Hi Raks,
I have been following your recipes since 2012.. Many recipes I follow ur way. Just a quick question. shall we soak black urdh dhal overnight? Thank you..

- Raks Anand
  
  January 24, 2020 at 1:25 pm
  
  yes you can
  
Aarthi

January 23, 2020 at 11:56 pm

Between, I am Aarthi, My son's name is Ashwath.. 6 yrs old.. He asked me comment in his name. 🙂

- Raks Anand
  
  January 24, 2020 at 1:25 pm
  
  Oh Hi Ashwanth ‍♀️
  
  - Aarthi
    
    January 31, 2020 at 11:29 pm
    
    Thank you Raks!! Both of us are delighted to see your reply.. Thank you again!!
    
SUGANYA

October 05, 2020 at 1:29 pm

HI, TRIED THIS RECIPE TODAY, IT TURNED OUT TO BE SUPER YUMMY, THANKS FOR THE WONDERFUL RECIPE. A CHANGEOVER TO REGULAR DOSA.

- Raks Anand
  
  October 06, 2020 at 2:25 pm
  
  Thank you so much 🙂
  
Santhi

October 27, 2020 at 2:42 pm

Hi, i santhi.... If we soak the urad dal.... The skin will separate right? Grind with the skin r take out?

- Raks Anand
  
  October 27, 2020 at 5:39 pm
  
  With skin.
  
Menu Ramesh

December 17, 2020 at 5:49 am

Hi Raji, can I replace sago with anything else? I don’t usually have sago at home.
Thanks

- Raks Anand
  
  December 17, 2020 at 1:44 pm
  
  You can just skip it 🙂
  
Meenu Ramesh

December 19, 2020 at 1:42 am

Thanks! I’ll try it out ASAP.

AV

May 21, 2021 at 2:36 pm

Such a lovely sounding dosai. Mithi dosai. Will try.

AV

May 21, 2021 at 2:37 pm

Muthu!

Preeti

January 03, 2023 at 6:41 am

How long does the sago need to be soaked? I’m looking forward to trying the recipe!

- Raks Anand
  
  January 03, 2023 at 9:29 am
  
  Hi Preeti, Same as urad dal 5 hours is enough. Do let know how you liked it 🙂 Would love to know! You can leave a comment here or share in Insta or Facebook 🙂

Karuppu ulundhu dosai recipe, ulundu dosa

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