Karuppu ulundhu Adai is a very traditional breakfast made in Tamil Nadu . This is very filling and takes care of the carbs to protein ratio required for a day.
Karuppu ulundhu is nothing but udad dhall (black lentil) with skin . The skin is actually the powerhouse of lot of nutrition. Udad dhall /ulutham paruppu as we all know is very rich in proteins and also very good for bones. We must try and include these in our diet as much as possible .
Unlike,regular dosa ,Karuppu Ulundhu Adai doesn't need fermentation and can be made immediately after grinding the batter . Since, black lentils with husk are little tough we must soak them for a minimum of 6hrs before we can grind them . Pepper ,red chillies , asafoetida and curry leaves are added for extra flavor and also for easy digestion. Tiny slivers of fresh coconut are added to the batter just before making the Adai..these tiny bits of coconut give a very nice crunch and a nice mouth feel as we bite into the Adai.
Karuppu Ulundhu Adai is also made during the Karthigai Deepam Festival celebrated in Tamil Nadu during the English Month of November/ December. Karthigai Deepam is a festival of lights celebrated with lot of fervor and enthusiasm all over Tamil Nadu..the ladies decorate the house with earthen lamps in the evening and pray for the well being of their Brothers .
We celebrated Protein Rich Vegetarian Breakfast theme in our Food bloggers group this month . Host for this event was the versatile blogger Renu who suggested this theme and I was paired with Anu Kollon . Anu gave me curry leaves and coconut as the secret ingredients and I shared the secret ingredients lemon juice and pepper powder using which she has made a creamy Avocado Sandwich. If you are an avid food blogger and would like to join us then do visit our Facebook page Shh Cooking Secretly Challenge
Soaking Time - 6 to 8 hrs
Preparation Time - 10 mins
Cooking Time - 2 to 3 mins per Adai
Complexity - Simple
Ingredients
1/4 cup black lentil/chilke Wali udad/ karuppu ulundhu
3 to 4 red chillies
1 tsp pepper
Handful of curry leaves
3 tbsp thinly sliced coconut slivers
Pinch of asafoetida
Oil to roast the Adai
Salt as needed
Method
- Wash the rice and udad dhall multiple times till the water appears clear . Soak the rice and lentil along with red chillies ,jeera and pepper for 6 to 8 hrs or overnight..I prefer to soak it overnight so that it's easy to grind and make it for breakfast as soon as we get up in the morning.
- The batter should be slightly thicker than the usual dosa batter .
- Add finely chopped curry leaves, coconut slivers ,salt ,asafoetida to the batter and mix it well.
- Heat a griddle/ tawa , pour a ladle full of batter and spread like dosa from inside out .let it be slightly thicker than dosa . Drizzle oil around the dosa and let it cook on medium flame ,slowly flip it over and let the underside roast well .
- Take it off the tawa and serve hot with some fresh butter and jaggery powder. You may also serve it with coconut chutney or Molagapudi but jaggery and butter are the classic combination.
Pin me up
Very nice and healthy adai with black gram. I like such simple and comforting dishes. Nice and filling.
ReplyDeletePriya, I have not tried an adai recipe at home. This protein rich black lentil one seems the right recipe to start with. I am always looking for new breakfast recipes to make as hubby and I usually land up having brunch. This adai would be perfect with some chutney or as you suggested with some butter and jaggery... yummy!
ReplyDeletewe love adai in most forms and karuppu ulundhu surely sounds nutritious and delish too! bookmarked to try soon - Kalyani
ReplyDeleteBlack urad dal for Adai is something new for me. I generally make Adai with mix dal. Loved the addition for slivers of coconut. I will soon be trying your recipe
ReplyDeleteKarupu ulundu is preffered in my household much more than the peeled ones. We make a lot of recipes with them. I am glad to have another adai recipe to add to the collection.
ReplyDeleteSuper healthy and protein-rich breakfast. I had made this once or twice and loved it. I like the addition of curry leaves in the batter.
ReplyDeleteSuper healthy and delicious breakfast! This reminds me - it's been ages since I made karuppu ulundhu adai. Will try it out your way soon. 🙂
ReplyDeleteI have never made adai with black lentil. It is only used to make dal or wada. On my to do list now Priya.
ReplyDeleteI have to try making adai at home pretty soon. I love that it mixes a carb and a lentil and goes with minimal sides. Very intrigued by the use of whole urad dal... Looks delicious...
ReplyDeleteI love adai but always made with mixed dal. Black lenti adai sounds interesting. A perfect healthy breakfast dish. Next time I would love to try your recipe to make adai.
ReplyDeleteWe love adai. Adai with chills wali urad sounds interesting. Would love to try this version . Love this healthy and wholesome breakfast always.- Preethi
ReplyDeleteI have made doda with black urad dal, but not adai. I would love to try this recipe. They look so good and perfect with a cup of hot tea.
ReplyDeleteI use black lentils for podi's a lot, loved the way you used it to prepare adai. Cumin seeds and pepper adds good taste to adai. Just need some fresh coconut chutney to enjoy - vasusvegkitchen
ReplyDeleteSuper healthy and protein-rich breakfast here. Like the curry leaves in the batter. perfect with a cup of hot tea.
ReplyDeleteKaruppu ulundhu is always healthier and more nutritious in any dish. Adai looks so delicious and tempting me to try your version soon.
ReplyDeleteSign me up please. I love adai and making it with black urad dal is a great idea. Along with avial this would be my heaven. Tempting me now, and I am soaking the ingredients right away.
ReplyDelete