Name: Ulundu Adai: Savory South Indian Black Gram Pancakes
Prep time: 480 min
Cook time: 900 min
Total time: 1380 min
Ingredients: 1 cup Gram (black, split, urad dal); 1 inch Ginger; 2 sprigs Curry Leaves (chopped); 2 sprigs Coriander (chopped); 1 Chili (chopped, green); 1.5 tsp Salt (or to taste); 2 tbsp Oil

Ulundu Adai: Savory South Indian Black Gram Pancakes

23 hours

647 reads

4.20 from 5 votes

South Indian

About Ulundu Adai: Savory South Indian Black Gram Pancakes

Craving a taste of South India? Ulundu Adai, a savory pancake made with protein-rich black gram (urad dal), offers a unique and delicious twist on the traditional adai.

Imagine biting into a hearty pancake infused with the aromatic flavors of fresh ginger, curry leaves, coriander, and a hint of green chili. These flavorful pancakes are perfect for a satisfying breakfast or a quick and wholesome snack.

This easy Ulundu Adai recipe is a must-try for anyone seeking a nutritious and exciting culinary adventure. Get ready to tantalize your taste buds!

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Recipe Time & More

Prep8

Cook15

Total23

Calories62 kcal

Serves

Served AsBreakfast Snacks

Recipe TasteSalty Spicy

Ingredients

Black Gram Batter

▢ 1 cup Gram black, split, urad dal
▢ 1 inch Ginger

Aromatics and Seasoning

▢ 2 sprigs Curry Leaves chopped
▢ 2 sprigs Coriander chopped
▢ 1 Chili chopped, green
▢ 1.5 tsp Salt or to taste

For Cooking

▢ 2 tbsp Oil

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Instructions

Wash the split black gram (urad dal) thoroughly. Soak it in water for 8 hours or overnight. This softens the dal for grinding.
Coarsely grind the soaked urad dal along with the ginger. Avoid adding water during grinding to achieve a thick batter. A slightly coarse texture adds to the final pancake's character.
In a bowl, combine the ground urad dal batter, chopped curry leaves, chopped cilantro, chopped green chili, and salt. Mix well to ensure the ingredients are evenly distributed.
Heat a flat griddle or tawa over medium heat. Lightly grease the surface with oil.
Dip your fingers in water to prevent sticking, then take a portion of the batter and place it on the hot tawa. Gently spread the batter outwards in a circular motion to form a pancake about 5-6 inches in diameter.
Drizzle about 1 tablespoon of oil around the edges of the pancake. This helps create a crispy exterior.
Cook for 2-3 minutes, or until the edges start to turn golden brown and the underside is cooked through. Flip the pancake and cook the other side for another 2-3 minutes until golden brown and cooked through.
Repeat the process with the remaining batter. Serve the Ulundu Adai hot with your favorite chutney.

Recipe Notes

Good To Know

For a crispier texture, spread the batter thinly on the hot pan and drizzle a few drops of oil around the edges before flipping.
If you prefer a softer, fluffier adai, let the batter ferment for 2-3 hours in a warm place before cooking—this also enhances the flavor.
To boost nutrition and add a nutty crunch, mix in a tablespoon of soaked and coarsely chopped peanuts or grated coconut into the batter.

Expert Tips

Soaking the lentils and rice for at least 6-8 hours ensures a smooth batter and aids in better fermentation.
Use a well-seasoned cast iron pan or non-stick tawa for optimal cooking results.
Serve hot with your favorite chutneys and sambar for a complete and satisfying meal.

Storage Instructions

Leftover adai can be cooled, stacked with parchment paper in between, and refrigerated for up to 2 days.
Reheat on a tawa or in a toaster for a quick snack.