• Urad Dal Whole Gota Without Skin-2lb

  Also called Black Beluga Lentils. Whole Urad dal/dahl is used more like a chili or stew than a soup or dal/dahl. These lentil-like beans have black skins covering creamy white interiors. Whole urad dal/dahl derive their strong, rich, earthy flavor from the black skins. and have an uncanny ability to absorb flavors.

  • Matpe beans whole (without skin)
  • Matpe haricots tout
  • Best Quality

  Manufactured By: Deep Foods, Inc

  Storage Instructions: Keep in Dry and Cool Place

  Package: Packet

  Nutrition facts

  • Calories 360
  • Sodium 0 mg
  • Total Fat 2 g
  • Potassium 0 mg
  • Saturated 0 g
  • Total Carbs 62 g
  • Polyunsaturated 0 g
  • Dietary Fiber 2 g
  • Monounsaturated 0 g
  • Sugars 0 g
  • Trans 0 g
  • Protein 24 g
  • Cholesterol 0 mg
  • Vitamin A 2%
  • Calcium 1%
  • Vitamin C 0%
  • Iron 1%

  How to make Crispy Suji Urad Dal Dosa:

  • Soak the urad dal for 5 hours. Then grind it to a paste.
  • To it, add suji, water and salt. Mix it well and let it ferment for a whole night.
  • The next day, add water to make a slightly thin batter for the dosa.
  • Heat a tawa. When it's hot, sprinkle water and wipe it with a cloth. Pour the batter in the centre and move in a circle outward. Put oil on the sides.
  • Fill up with your choice of filling and enjoy it with sambar and chutney of your choice.
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