Ulunthu Dosai with Molagai Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 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.