Udhaiyam Urid Dal / Gota 2Kg

For idli that come out soft, not flat.

• What: Whole skinned urad (black gram), called gota
• Pack: 2 kg
• Brand: Udhaiyam, Tamil Nadu
• Best for: Idli & dosa batter, medu vada, tempering

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

One ingredient: urid beans, skinned and left whole. Whole gota grinds into a lighter, airier batter than split urad, which is why many cooks prefer it for idli. Choosing between urads? Gota for batter and vada; split urad for tempering; chilka (with skin) for dal makhani-style dishes.

How to use

1. For idli: soak 1 cup urad gota and 4 cups idli rice separately for 4–6 hours.
2. Grind the urad first with a little cold water until it is fluffy and light, then grind the rice slightly coarse.
3. Mix with salt and leave to ferment overnight somewhere warm. In an Irish kitchen, the oven with only the light on works well.

Tip: Add a handful of cold water and a few ice cubes while grinding urad. It stops the grinder heating the batter and keeps it fluffy.

Goes well with: Udhaiyam Idly Rice 5kg, Annam Idly Rice 10kg, 777 Idli Chilli Powder, Udhaiyam Toor Dal

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