This creamy-white lentil flour is made from grinding dried skinned and split black urad lentils (black gram).
Usually it is mixed with rice or wheat flour to make dosa crepes, uttappam pancake and idli cakes. Often seasoned to make savories chaklis (murukus), and pappadum wafers.
Also used in Asian cooking to thicken sauces.
This creamy white lentil is rich in protein, great for vegan and low fat diets.
