Omega Urad Dal: split white urad dal for idli, dosa, vada and dal. Single 1 kg pack.
Urad dal is split, skinned black gram, creamy white in colour; the split bean is sometimes called white lentil. Black gram is a bean grown in South Asia, related to the mung bean. When soaked and ground, urad dal becomes light and fluffy, which is why it is the key to idli, dosa and medu vada batters. It is also cooked into creamy dals and fried in small amounts in South Indian tadka. Soak it for four to six hours before grinding. Store the dal in a sealed jar in a cool place to keep it fresh. Idli and dosa batters usually combine one part urad dal with two to three parts rice, ground separately and fermented overnight in a warm place. For medu vada, the dal is ground thick without rice, seasoned with pepper, ginger and curry leaves, and shaped into rings before frying.
