Ingredients

• Rice - 3 cups
• Whole urad with skin/Black gram - 1 cup
• Methi seeds- 1/2 tsp, soak with rice
• Salt - 2 tsp or to taste
• Gingili oil or any cooking oil
• For Molagai chutney:
• Tomato - 1 large
• Onion - 1 medium
• Dried red chillies - 3 to 6 as per your taste
• Karipatha - 5 sprigs
• Garlic - 4 cloves
• Tamarind - size of marble
• Oil
• For tempering:
• Urad dal - 1/2 tsp
• Mustard - 1/2 tsp
• Hing - a pinch
• Oil

How to Make Ulunthu Dosai with Molagai Chutney

• For dosa:
• Soak black gram for 10 hours and rice for 4-6 hours.
• Grind black gram to fine paste till slightly frothy.
• Grind rice to fine rava consistency. Add salt and mix both pastes together by hand. It should be dosa consistency. Close and ferment overnight.
• Mix well and pour out dosais, slightly thicker than normal dosais, on hot tawa or skillet.
• Drizzle gingili oil or other oil around edge. Turn over when lightly browned and cook on other side.
• Serve hot with molagai chutney.
• For chutney:
• Chop tomatoes and onion into large pieces. Peel garlic.
• Heat a tsp of oil in kadai, fry red chillies, karipatha and garlic. Remove and keep aside.
• Add some more oil, fry the tomatoes and onions till all the moisture is absorbed. Cool.
• In mixie, grind chillies, karipatha, garlic, tamarind with little water to smooth paste.
• Then add tomato and onion and grind. Remove and temper with mustard, urad dal and hing in hot oil.
• Chutney is served with a tsp of gingili oil or hot melted ghee poured over it on the plate.