Karuppu Ulundhu Adai is a hearty South Indian pancake with crisp edges and a satisfying texture. Black gram, pepper, chillies, and coconut add bold, comforting flavor. Serve it hot for a wholesome breakfast or filling snack.
This crisp South Indian savory pancake made from soaked rice and dals, coarsely ground with red chillies, black pepper, and salt. Flavored with asafoetida and coconut, the thick batter is spread on a hot, greased tawa, topped with coconut pieces, and cooked on both sides until golden and crisp.
Karuppu Ulundhu Adai Recipe
Karuppu Ulundhu Adai
Karuppu Ulundhu Adai is a thick, crisp lentil-rice pancake spiced with chillies and pepper, enriched with coconut, and pan-cooked until golden.
4
servings4
minutes30
minutesIngredients
Parboiled / Idli Rice – 1 cup
Black Urad Dhal – ½ cup
Bengal Gram Dhal – 1 tablespoon
Thuvar Dhal – 1 tablespoon
Red Chillies – 2
Black Pepper – 1 teaspoon
Asafoetida Powder – 1/4 teaspoon
Fresh coconut grated – ½ cup
Coconut cut into tiny bits – 1 to 2 tablespoons
Salt – 1 teaspoon or as per taste
Oil – as required
Directions
- Soak the rice and dhals for approximately 4 hours. After soaking, wash them and drain the water thoroughly. Transfer the soaked ingredients to a mixer grinder.
- Add red chillies. Black pepper and salt and grind it to a coarse paste.
- Transfer to a bowl and add asafoetida powder and coconut gratings. Mix well. The batter should be thick.
- Heat a tawa and grease it with little oil. Pour a ladle of batter and spread it thick.
- Sprinkle few coconut pieces on top. Drizzle a spoon of oil around it. Cook for few minutes and flip it over. Cook till crisp and remove.