Annam Urid Dal Gota (Black Gram) 500g

Annam Black Gram (Urid Dal Gota) in a smaller pack, whole skinless urad with the round white grains used for grinding rather than for dal. It is the batter lentil, valued because it whips up light and holds air through fermentation.

Best for

• Idli and dosa batter
• Medu vada, ulundu vadai and thayir vada
• Ulundhu kanji and batter-based tiffin dishes

How to cook it

Rinse well, then soak four to six hours, adding a teaspoon of fenugreek seed if you are making idli. Grind with small additions of cold water until the paste is smooth and visibly aerated. Mix with ground soaked rice at about one part urad to three or four parts rice, salt it and leave it to ferment overnight somewhere warm.

Pack and storage

500g pack. Store in a cool, dry place, sealed after opening.