Annam Urid Dal Gota (Black Gram) 1kg

Annam Black Gram (Urid Dal Gota) is whole urad with the skin removed, so the grains are round and white rather than black. This is the form used for batter, because it grinds to a smooth paste that traps air and gives idli and vada their lift.

Best for

• Idli and dosa batter, ground with rice or idly rawa
• Medu vada and thayir vada
• Papad and batter-based tiffin dishes

How to cook it

For batter, rinse and soak four to six hours with a teaspoon of fenugreek seed, then grind with very little cold water until light and fluffy. Combine with soaked rice in roughly one part urad to three or four parts rice, add salt and ferment overnight in a warm place. For vada, grind thick and use the batter straight away.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening.