Every dosa, idli or vada begins with good urad dal. This is the dal families rely on for batters that ferment quietly overnight, just like they always have. Known as Ulundu in Tamil, Minapa Gullu in Telugu and Uddina Bele in Kannada.
How to use: Rinse and soak for 4–6 hours, then grind with rice for soft idli and crisp dosa, or grind thick for medu vada.
- Pack size: 2.5 kg
- Store in an airtight container in a cool, dry place
