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urad dhuli dal (Khuli) 1Kg
₹149.00
Urad Dhuli Dal (Split & Skinned Black Gram)
Urad Dhuli Dal refers to the split and skinned black gram (Vigna mungo). The term dhuli means “washed” or hulled (skin removed).
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Appearance: Small, creamy white lentils.
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Flavor & Texture: It has a mild, creamy flavor and a notable mucilaginous or slightly sticky texture when cooked, which helps in binding batters.
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Key Uses: Essential for making the fermented batters of South Indian staples like Idli, Dosa, and Uttapam, and for making savory fritters such as Vada. It is also cooked as a simple dal or used to make Papad and Dahi Vada.
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Nutrition: Excellent source of protein, calcium, and iron.
Urad Dhuli Dal: The White Lentil
Urad Dhuli Dal (or Urad Dal Dhuli) is the name for Split and Skinned Black Gram (Vigna mungo). It is one of the most widely used and recognizable lentils in Indian cooking.
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Meaning: The Hindi term dhuli means “washed,” referring to the process of hulling (removing the outer black skin) and splitting the whole black gram, leaving behind the smooth, creamy white lentil inside.
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Appearance: Small, creamy white peas with a smooth texture.
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Flavor & Texture: It has a relatively mild, creamy, and slightly earthy flavor. When cooked, it becomes very soft and creates a smooth, mucilaginous (slightly glutinous or sticky) texture, which is a key characteristic.
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Culinary Uses:
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South Indian Cuisine: It is a foundational ingredient, soaked and ground with rice to create the fermented batter for iconic dishes like Idli, Dosa, and Uttapam, and used to make savory fritters like Vada and Medu Vada.
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North Indian Cuisine: It is cooked into a creamy lentil soup (simple dhuli dal) or used to make various snacks like Papad and Dahi Vada.
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Nutrition: It is highly prized for being an excellent source of plant-based protein, dietary fiber, iron, calcium, and B vitamins (especially Folate), supporting muscle repair, bone health, and energy levels.
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