Udhaiyam Urid Dal Split 1kg

Udhaiyam Urid Dal Split 1kg is split black gram with the skin removed, so the grains are ivory-white and cook down into a thick, sticky paste rather than staying separate. That stickiness is exactly what gives idli and dosa batter its body and what makes vada hold their shape in the oil.

Best for

• Idli and dosa batter, ground with parboiled rice
• Medu vada and ulundu vadai
• Papad dough and thick South Indian dal

How to cook it

For batter, rinse until the water runs clear and soak four to six hours with a teaspoon of fenugreek seeds. Grind with very little water, adding it a splash at a time, until the paste is smooth and light and has roughly doubled in volume. Combine with soaked parboiled rice at about one part urid to three parts rice, salt it, and leave it overnight in a warm spot to ferment. Cooked as dal, one cup takes three to four whistles in a pressure cooker with three cups of water.

Pack and storage

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