Udhaiyam Urid Dal / Gota 1Kg

Grinder rumbling late on Sunday night, and soft idlis waiting on Monday morning.

• What: Whole skinless urad dal (gota)
• Pack: 1 kg
• Brand: Udhaiyam, Chennai
• Best for: Idli and dosa batter, medu vada

Urad dal, also called ulutham paruppu / ulundu (Tamil) · uzhunnu parippu (Malayalam) · uddina bele (Kannada) · minapa pappu (Telugu) · udid dal (Marathi) · adad ni dal (Gujarati) · maah di dal (Punjabi) · biulir dal / kalai dal (Bengali).

What it is

Udhaiyam dals are made by Udhaiyams Agro Foods in Thiruvotriyur, Chennai, which says the Udhaiyam name has been in the market for 85 years. Gota is urad with the black skin taken off but the lentil left whole rather than split, the ulundhu most Tamil homes keep for batter.

Whole urad grinds up lighter and fluffier than split, which is why it is the one for idli, dosa and medu vada. Ground cold and on its own, it gives idlis their spring and vadas their crisp shell. Choosing between urad? Gota for batter and vada, split urad for tempering and podi, chilka (with skin) for dal makhani.

Tip: Add ice-cold water a little at a time while grinding. Warm batter comes out flat and dense.

Goes well with: Annam Idli Rice, Idlimate Idli Cooker, Suswaad Idli Chilli Powder

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