Product Overview
It is largely used to make dal from the whole or split, dehusked seeds. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture. It is also extensively used in South Indian culinary preparations. Urad Dal is one of the key ingredient in making the Idli-Dosa batter, where one part of Urad Dal is mixed with Three or Four parts of Idli Rice to make the batter. Also the dough for Medu Vada or Udid Vada is made from soaked batter and deep fried in cooking oil. The dough is also used in making Paapad, notably the South Indian version known as Appalam and Papadum, in which white lentils are usually used.
It is largely used to make dal from the whole or split, dehusked seeds. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture. It is also extensively used in South Indian culinary preparations. Urad Dal is one of the key ingredient in making the Idli-Dosa batter, where one part of Urad Dal is mixed with Three or Four parts of Idli Rice to make the batter. Also the dough for Medu Vada or Udid Vada is made from soaked batter and deep fried in cooking oil. The dough is also used in making Paapad, notably the South Indian version known as Appalam and Papadum, in which white lentils are usually used.
Contact Now
Company Profile