Karuppu Kavuni Dosa Recipe | Healthy Black Rice Dosa | Diabetic Breakfast Recipe

Karuppu Kavuni Dosa is a nutritious and flavorful South Indian dish made using black rice, also known as Karuppu Kavuni Arisi. This ancient variety of rice is rich in antioxidants, fiber, and essential nutrients, making it a wholesome alternative to regular dosa. The dosa batter is prepared by soaking black rice along with urad dal and fenugreek seeds, then ground to a smooth consistency and fermented overnight. The result is a beautifully dark-hued dosa with a slightly nutty flavor and crisp texture. Karuppu Kavuni Dosa pairs perfectly with coconut chutney, tomato chutney, or sambar offering a healthy and delicious twist to the traditional South Indian breakfast.

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Ingredients for making Karuppu Kavuni Dosa          

Karuppu Kavuni (black rice) – 1 cup

Idli rice – 1/2 cup

Urad dal – 1/4 cup

Aval /Poha - 1/2 cup

Fenugreek seeds – ½ tsp

Salt – as required

Water – as needed

Oil as needed

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Method for making Karuppu Kavuni Dosa    

How to Soak the ingredients for making Karuppu Kavuni Dosa    

1. Rinse the black rice thoroughly 2–3 times to remove any impurities.

2. In a bowl, soak black rice and idli rice together for 6–8 hours.

3. In another bowl, soak urad dal, aval and fenugreek seeds for 3–4 hours.

How to Grind the batter for making Karuppu Kavuni Dosa    

1. Drain the soaked ingredients.

2. First, grind urad dal, aval/poha and fenugreek seeds into a smooth, fluffy batter using minimal water.

3. Then grind the soaked rice mixture into a slightly coarse batter.

4. Combine both batters in a large bowl, add salt, and mix well.

Fermentation of Karuppu Kavuni dosa batter

Cover and let the batter ferment overnight or for 8–10 hours in a warm place until it rises and turns slightly airy.

Making the Karuppu Kavuni Dosa

1. Heat a dosa tawa or non-stick pan on medium flame.

2. Pour a ladleful of batter and spread it in a circular motion to form a thin dosa.

3. Drizzle a few drops of oil or ghee around the edges.

4. Cook until the edges turn crisp and the surface is cooked.

5. Flip if desired and cook for a few seconds on the other side.

Serve hot with coconut chutney, tomato chutney, or sambar. Karuppu Kavuni Dosa pairs beautifully with spicy chutneys and makes a wholesome, protein-rich breakfast.

Tips for making Karuppu Kavuni Dosa    

Ensure proper fermentation for soft and crisp dosas.

Adjust the ratio of black rice to idli rice for desired texture.

Use freshly ground batter for best results.