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Urad dal rice
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5 from 1 vote

Ulundogare recipe

Easy no onion no garlic urad dal rice recipe
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Festival recipes,, Lunch
Cuisine: Indian
Keyword: easy lunch recipes, Pongal recipes
Servings: 2 people
Author: Jeyashri suresh


  • Wash the rice and cook in 1 cup of water for 4 whistles.
  • Once pressure is released, take out and spread this in a plate.
  • The grains should be separate and not mushy.
  • In a pan add the black urad dal (if don’t have it, can use the white one)
  • Add the pepper and red chili.
  • Dry roast for 2-3 minutes.
  • Now add the grated coconut and roast till the coconut changes golden brown.
  • You can add koparai too, in that case, no need to dry roast it.
  • Cool completely and grind into a semi coarse powder.
  • In a pan add oil and add in the mustard seeds, white urad dal, and cashew nuts.
  • Roast till golden brown, and add the curry leaves.
  • Add the cooked rice to this.
  • Mix well and add the coarse powder.
  • I added all the powder(around 3.5 tbsp).
  • Mix well evenly.
  • Add 1 tsp ghee to this.
  • Mix well. Switch off the flame
  • Garnish with some curry leaves.
  • Ulundogare is ready.
  • You can pack this for your lunch box too.
  • Traditionally, in the temple style ulundogarai, urad dal mixture is cooked in milk and once it shrinks, we add the cooked rice to this.



I added 1 tsp pepper and 3 red chili but it was bit spicy, so reduced the quantity in the measurement.
2. You can add ½ tsp of coriander seeds to the Ulundogare, while roasting the ingredients.