Karuppu Ulundhu Adai Black Gram Lentil Pancakes With Coconut Chutney Recipe

About this recipe

A high-protein, carb-rich dinner featuring traditional Tamil Nadu flavors with a medium spice level, perfect for weight gain and packed with nutrition.

Ingredients

• 20G Curry Leaves
• - Grated Coconut
• 500 g Rice
• - Coconut Oil
• 250g Green Chilli
• 250g Ginger
• 500 g Urad Dal
• 100 g Tamarind Paste
• 100 G Asafoetida / Hing 100 G
• - Mustard Seeds
• 10G Salt

Instructions

1. Step 1: Drain the soaked rice and black gram lentils. Grind them together with dry red chilies, curry leaves, asafoetida, and salt into a thick, slightly coarse batter using minimal water.
2. Step 2: Heat a cast-iron griddle or non-stick pan over medium heat. Lightly grease with coconut oil.
3. Step 3: Pour a ladleful of the batter onto the griddle and spread it into a thick pancake. Drizzle a few drops of coconut oil around the edges. Cook until golden brown on one side, then flip and cook the other side. Repeat with the remaining batter.
4. Step 4: For the coconut chutney, blend grated coconut, green chilies, ginger, tamarind pulp, and salt into a smooth paste with a little water.
5. Step 5: Heat a small pan with 1 teaspoon of coconut oil. Add mustard seeds, urad dal, dried red chili, and curry leaves. Once they splutter, pour this tempering over the chutney.
6. Step 6: Serve the hot Karuppu Ulundhu Adai with the coconut chutney on the side.