Homemade Urad Dal Flour
A quick tutorial on how to make urad dal flour at home! Use this for making tasty snacks like murukku, thattai, seedai and more!
Urad Dal is a very common ingredient in the Indian Pantry. We use it for many purposes. While you can get the urad dal flour in any Indian grocery store, making it at home has its benefits!
The flour made at home is fresh, and you know that it’s unadulterated. Almost always, the snacks we make with store-bought flour doesn’t come out as well as if we were to make the flour at home.
All you need for this recipe is Urad Dal – the white, whole gram. Not the split one, nor the black one. The simple whole urad dal – roast ’em, grind ’em, sift the mixture a few times to get super-fine flour and you’re done! It lasts well in an air-tight container in the fridge for well over 3 months!
Here’s a quick video tutorial on how to make the flour at home –
Now, if you’re planning to make snacks for the upcoming Janmashtami, this flour will come in handy. If you are short of time, you can always buy it from the store.
You don’t even need a recipe for this! It is that easy. 🙂 But still, if you want, here’s the printable version –Print
2 cups Whole Urad Dal
Alternative names for the Urad Dal – Uluttham Paruppu., Whole Dehusked Black Lentil
- Ensure that the lentils (urad dal) are stone / dirt / debris free.
- Dry roast in a skillet on medium heat. Keep stirring ocassionally to avoid lentils from burning
- In 5-10 minutes, you’ll start to notice a strong aroma starting to emit from the dal. Stir till the dal turns golden red. Switch off the flame and let the dal cool completely
- Add to a completely dry food processor. Grind it to a super-fine powder in your food processor.
- Your Urad Dal flour is ready! However, for the best result, use a fine seive to sift the flour through it. Catch any lumps or dal pieces that aren’t fine.
- You can grind them again (to not waste the dal!). And pass through the seive again.
- Let the urad dal flour cool completely.
- Add to an air-tight container and store in the refrigerator upto 3 months.
- Use as required.
Grinding the dal will take longer than wet ingredients. This may tend to heat the food processor (due to continuous overuse). Make sure to stop as needed to give it time to rest!
- Category: DIY
- Cuisine: Indian
Keywords: homemade urad dal flour, how to make urad dal flour
Gearing up for Janmashtami? Here are my top 3 picks for this year’s celebration (you’ll need this flour to make these delicious deep-fried goodies!) –
Thattai: My all-time favorite snack that mum makes! While it has been customary to make this every Janmashtami, we’ve also managed to have it made frequently to satiate our afternoon cravings! 😀
Kai Murukku: This twisty little snack requires some serious skill! Do you think you’ve got it in ya? 😉
Uppu Seedai: Little crispy rice + urad dal balls that are typically made only during Krishna Jayanthi! 🙂