Urad dal

Urad dal (haricot urd)

What it is

Ground and left to stand with rice, urad does what no other pulse does: its arabinogalactan mucilage traps the gas of fermentation, and the batter rises with no yeast added at all. South Indian cooks read the ratio in the grinder rather than the recipe — three or four parts rice to one of urad, the dal ground longer and finer than the rice.

In the kitchen

Grind the urad separately and cold, adding water in small pours until the paste is white and fluffy and a drop of it floats in water — that float test is the only reliable sign the batter will rise. Whole black urad and the skinned white split are not interchangeable: only the skinned one makes idli.

Goes with

Rice Fenugreek Curry leaf Asafoetida Ghee Coconut

Same species

Adzuki bean Black-eyed pea Harusame (mung bean vermicelli) Mung bean Yardlong bean

Also used with

Byadgi chilli

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