I consider July to Jan as festival months because we have festivals to celebrate every now and then. I usually grind the urad dal flour and store it. Whenever I need to use them, I grab my urad dal flour. It is super easy to make and definitely much better than the store bought flour. If you are planning to make lot of snacks like murukku, thattai, seedai etc., make a large container of urad dal flour and use it when required.
Preparation Time. 12 to 15 minutes
Cook Time. 8 minutes
Yield. Little More than a cup
Shelf Life. 6 months
Whole White Urad Dal – 1 cup
1. In a heavy-bottomed pan, dry roast the urad dal on a low flame till light golden brown and nice aroma comes. Switch off the flame and cool it down.
2. Transfer the roasted urad dal to a blender and grind it smoothly to a fine powder. Sieve the powder.
3. Collect the fine powder and when it cools down completely, store it in an airtight container.
You can add the coarse powder to the next batch you grind. Make sure you sieve it again.
Now Urad Dal Flour is ready!
- Make sure the lentils are stone and debris free.
- When you grind the urad dal, grind it in intervals such that your blender does not get heated.
- When you grind the urad dal, it should be completely dry.
- Avoid using urad dal that are lumpy and discolored.