Black Urad Dal Adai | Karupu Ulundu Adai

September 6, 2021 (Last Updated: April 21, 2022)

Make these Black Urad Dal/Karupu Ulundu adais for dinner. They take less than 10 minutes of prep work, use a handful of ingredients and require no fermentation. Adai is one of my favourite dinner options for weeknights because it is fairly more nutritious a regular dosa, requires no fermentation and when made right – it can be crispy and delicious.

This adai is also gluten free and is a light dinner without it being as heavy as a regular adai.

What are in these black urad adais?

  • Black Urad also known as Black Dal, Karupu Ulundhu
  • Rice – I use regular parboiled idli rice, but any white rice like ponni, sona masoori works.
  • Pepper
  • Cumin
  • Ginger
  • Hing
  • Salt

These adais are quite crispy! A friend who made them told me it is like a ‘vadai’ in an adai form! I get why we may feel that way because the urad makes it familar to a medu vadai.

If you are looking for another easy no -ferment adai recipe that uses NO rice, then you must check my Wheat Rava and Mixed Dals Adai! They are delicious.

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5 from 4 votes

Black Urad Adai

These black urad adai are a delicious and light dinner that require no fermentation!
Course Main Course
Cuisine Indian
Keyword adai, adai, high protein, gluten free, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Soaking time 2 hours
Total Time 2 hours 30 minutes
Servings 4


  • ½ cup black urad same as what you use for dal makhni
  • 1 cup parboiled rice idli rice, ponni rice, sona masoori rice all work well
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 inch ginger
  • 1 tsp hing/asafoetida
  • salt to taste
  • water to grind
  • 1 cup onion finely chopped
  • finely chopped curry leaves and coriander leaves


  • Rinse and soak black urad and rice together for 2 hours. DO not soak longer than this.
  • Grind adding ginger, pepper, cumin and then add hing and salt to taste. Use water as required to make a coarse yet spreadable batter. I use my Indian mixie for grinding this batter.
  • Add chopped onions, curry leaves and coriander leaves.Make adais using a mix of sesame oil.

Did you know that 100 grams of black urad contains over 25 grams of protein? That is quite amazing considering a lot of traditional Indian food is carb heavy! This is one easy way to incorporate some protein into your dinners.

I shared this recipe first on my Instagram as a reel and it was loved by so many! You can view the short 30 seconds video!

Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.

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  • Reply
    Rukzana Sikkandar
    September 23, 2021 at 2:54 pm

    5 stars
    This is our quick go to recipe now !! Love all the adai recipes that u share . Quick and small
    portions ! Love how crisp and delicious this turned out.

  • Reply
    October 15, 2021 at 7:46 am

    5 stars
    What a lovely easy adai recipe this is.

    Tried it today, came out perfect ( added dried Chillies for spiciness) rest followed the recipe to T.

    Had with jaggery , it was heaven.

    Thank you for such easy dinner recipe. Looking forward for more such recipes.

  • Reply
    December 16, 2021 at 12:35 am

    5 stars
    Excellent recipe. Tastes exactly as described – almost like a vadai. I just added chillies while grinding to suit our tastebuds 🙂
    I’ll be making these regularly for sure

    • Reply
      December 16, 2021 at 10:36 am

      thank you so much jay, very happy you tried

      • Reply
        April 3, 2022 at 6:22 am

        Can I use ratio of 1 is to 1 to cut down on rice?

        • Reply
          April 21, 2022 at 4:30 pm

          you can try, but i think it will be too mushy to make crisp adais. you can substitute half of the rice with millets and try.

  • Reply
    May 25, 2022 at 6:06 am

    5 stars
    I adapted your recipe to 1:1:1 of rice, black urad and channa dal and it turned out so great. I love your recipe because it’s such a creative way to use black urad 🙂 thank you!

  • Reply
    Sunitha Suresh
    November 23, 2022 at 3:58 pm

    Why do you not recommend soaking the urad for more than 2 hours….Was curious to know.

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