Udhaiyam Urad Dal Whole 5kg

The grinder running on Saturday night, so Sunday could start with idli.

• What: Whole urad dal (gota), skin removed, unsplit
• Pack: 5 kg
• Brand: Udhaiyam, Chennai
• Best for: Idli and dosa batter, medu vadai

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 come from Udhaiyams Agro Foods in Thiruvotriyur, Chennai, and the company says the Udhaiyam name has been in the market for 85 years. This is their whole urad: skin off, bean left whole, the way most Tamil homes keep it for batter.

Whole white urad grinds up lighter and fluffier than split, and five kilos suits a house that makes batter every week, with enough left for medu vadai. Choosing between urad? Whole (gota) for batter and vadai; split for tempering and dal; whole black with the skin on for dal makhani.

Tip: Grind the urad with ice-cold water, a splash at a time. Batter that stays cool rises higher.

Goes well with: Udhaiyam Idli Rice, Suswaad Idli Podi (Sesame), Sowbaghya Idli Cooker

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