Urad Dal Washed
南インド料理の心臓部！ドーサとイドリを膨らませる魔法の白豆
Description
Skinned and split black gram (which turns white). When soaked and ground, it creates a highly viscous paste essential for natural fermentation.
Classification: Hardcore, Lentils/Beans, South India Essential, Fermentation Key
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How to use
Ingredients
- Urad Dal(Skinned)
Instructions
- (For Dosa batter) Soak rice and this dal separately.
- Grind into pastes, mix, and let ferment naturally overnight at room temp.
Learn more Substitutes, pairings, tips
Key spices
Fenugreek seeds(aids fermentation)
Substitutes at Japanese supermarkets
(Irreplaceable - unique fermentation properties)
Pairing
Coconut Chutney / Sambar
Trivia
[Trivia] Thanks to natural wild yeasts and bacteria on this bean, batters rise and develop a distinct sourdough-like tang without adding commercial yeast.
Eating tips & etiquette
[Unique Eating] While sometimes boiled as a curry, its primary use is blending with rice to ferment into batters for Dosa (crepes) or Idli (steamed cakes).
Allergen
Soy (Precaution as legume)