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.
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.
Black Urad Adai
- 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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Rukzana SikkandarSeptember 23, 2021 at 2:54 pm
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.
myflavourfactorySeptember 23, 2021 at 10:29 pm
so glad, thank you rukzana!
PavithraOctober 15, 2021 at 7:46 am
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.
JayashreeDecember 16, 2021 at 12:35 am
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
myflavourfactoryDecember 16, 2021 at 10:36 am
thank you so much jay, very happy you tried
HemaApril 3, 2022 at 6:22 am
Can I use ratio of 1 is to 1 to cut down on rice?
myflavourfactoryApril 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.
AishwaryaMay 25, 2022 at 6:06 am
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!
myflavourfactoryJuly 5, 2022 at 8:40 pm
Sunitha SureshNovember 23, 2022 at 3:58 pm
Why do you not recommend soaking the urad for more than 2 hours….Was curious to know.
myflavourfactoryDecember 23, 2022 at 4:20 pm
It gets more sticky than coarse when ground.