How to make Urad Dal Flour by DK on Aug 11, 2009
It's the festival month for Indians. Krishna Jayanthi followed by Ganesh Chaturthi. One of the best times to be in India - the lights, decorations and FOOD are worth dying for. Usually this month is all about me watching my mom start her prep work for making myriad number of snacks and sweets. Till date, after having started cooking myself, it has never ceased to amaze me how she managed to make plethora of different types of food so fast with her two burner stove which I can't with my 4 burners!
So lets kickstart the foods for this month shall we? I am going to start with one important ingredient which is needed for making some savoury South Indian specials. Its Urad Dal ( Black whole gram Lentils) Flour.
- Cook time:
- Prep time:
- Serves: Makes enough to make a large number of festive dishes like Murukkus and other savory dishes.
- Yields: Around 1.25 cups
Ingredients
1 cup whole black gram lentil, skinned
Method
1.
Take the lentils - make sure it is stone/debris free and dry roast in a skillet
2.
In about 5-10 minutes, it becomes aromatic and reddish. Its OK if you, like me in your over enthusiastic multitasking, over- roast few here and there.
3.
Cool them completely. And grind it to a fine powder in your food processor.
4.
Make sure to rest your processor in intervals to avoid it getting over heated.
5.
Once smooth, transfer the flour into an airtight container.
It keeps well and use it to make festive dishes which will soon follow at Chef In You.
Recipe Reference
Mom's notes
Leave a Reply
I love to hear from you! I read each and every comment, and will get
back as soon as I am able to.
20 Comments
By MaryAnn on Aug 28, 2020
Do you know how to make lupin "semolina"? I can only find it from a store in Australia. Also, how did you skin the bean?
Thank you so much for your help.
MaryAnn Dyott
Do you mean Lupini beans? --DK
By pym on May 29, 2018
one cup of ground lentils would equal how much flour?
By Asha Suresh on Feb 25, 2015
Hi ..just discovered your site..loved yoyr step by step pics and the write ups even more ;)...let u knw if myrice murukku turns out worthy of being showcased !!..thks ..wil b bk for more
By Asha Suresh on Feb 25, 2015
Hi ..just discovered your site..loved yoyr step by step pics and the write ups even more ;)...let u knw if myrice murukku turns out worthy if b
By Navratri Snacks | Golu Padi on Mar 22, 2014
[...] 2 tbsp urad dal flour (Recipe here: http://chefinyou.com/2009/08/urad-dal-flour/) [...]
By Miriam on Feb 25, 2014
is this the same kind of urid flour one uses for making poppodoms?
By Meeta on Nov 27, 2013
After roasting the urad daal I cool it, then soak it in water for a couple of hours and then grind it as for idlies. I use this wet ground paste for Chaklies. Just be careful when adding water when making the dough for the Chaklies. Works great!
By pushpa on Aug 27, 2013
Loved the way u explained the process. However u forgot to mention the urad dal after being ground, most definitely has to be sieved. U cannot take any chance with cheedai with its propensity to burst open!!
That is mentioned in the post on making the seedai. This is just on how to grind the flour at home. --DK
By jaszainul on Dec 19, 2012
very fantastic......u just taught us like a mom......
By sridevi on Sep 21, 2012
:-? nice
By mahesh on Nov 9, 2011
:?: Got a chakli maker today. Shall try it out tomorrow. Hence the question mark sign. Lets hope it turns out well. Wondering if the rice flour too could be made in the mixer grinder. Shall give it a shot any way. My wife is the supportive and appreciative consumer of such experimental comestibles.
By Jan on Nov 3, 2011
Is Plain Urad Dal Flour gluten-free? Want to know if it is safe for gluten intolerence allergies.
By Lobs on Dec 15, 2010
For idli making purpose, how should i grind urad, with or without pre roasting? Reply now and win exciting prizes!!!
By Lob on Dec 15, 2010
Will roasted and ground urad flour work for making idlis?
By Priya on Nov 1, 2010
Dear,
Unfortunately, i don't have whole urad. :( will broken urad suit for this recipe?
Please reply soon...
Thanks,
Priya
I guess it should
By Sudha on Sep 3, 2010
can u plz let me know the model of your food processor which was used to grind this powder? my mini-food processor does not grind powders and I am on the lookout for one which can. thanks :)
I have an Indian Food processor - I use Preethi Chef Pro plus
By susan singapore on Jan 29, 2010
I used this flour , bought from shop :-P to make vadai. It turn out quite solid instead of soft and puffy . it this normal ?
Generally for making Vadai, whole Urad is soaked and then ground into batter. It is like a thick batter and not like flour. So did you mix the flour with water into thick batter? I also think the texture of the flour could be a cause. Too thick a batter like a roti could make it little hard. --DK
By Divya on Aug 12, 2009
I am looking forward to dishes/sweets using Urad dal flour..:)
By nags on Aug 12, 2009
yep, the quick method works for me! :D
By nick on Nov 3, 2020