Urad Dal
No idli or dosa batter without urad dal. These small white beans make the batter light and give medu vada its texture, and in South Indian kitchens a teaspoon of them goes into almost every tadka with mustard seeds and curry leaves.
We stock gota urad (whole, husked urad, the one for batter) from Aayush and Avanee in 1 kg and 2 kg, plus split urad dal from Aayush and Schani. For idli and dosa, a rough ratio is one part urad dal to three or four parts idli rice, each soaked for 4–6 hours and ground separately. In a German winter, the batter ferments best overnight in the oven with just the light on.
Stored sealed and dry, urad keeps for many months, so the 2 kg pack makes sense if idli and dosa are a weekly thing in your home.
Delivery is free from €40 and €4.99 below that, the same price anywhere in Germany, and orders usually arrive within 2–3 business days.
GOTA URAD DAL - 1KG
URAD DAL SPLIT 500G
GOTA URAD DAL - 2KG
URAD DAL SPLIT - 1KG
GOTA URAD DAL
Frequently asked questions
- What's the difference between gota urad and split urad dal?
- Gota urad is whole, husked urad. Split urad dal is halved and cooks a little faster. Many people use gota urad for idli and dosa batter and split urad for tadka and dal.
- Why won't my idli batter rise in Germany?
- It's usually too cold. The batter needs around 25–30 °C. Leave it overnight in the oven with the light on, or next to the heater, and it will ferment even in winter.
- How fast is delivery and what does it cost?
- We ship across Germany, usually within 2–3 business days. Delivery is free on orders from €40; below that it costs €4.99, the same price wherever you are in Germany.