Making homemade flour gives great taste and flavor to the snacks we make. Also the quality of homemade flours can never be compared with store bought ones so I always make my own batch except for very rare occasions when I am pressed for time.
About Urad Dal Flour
Homemade urad dal flour is very easy and quick to make. Urad dal flour is easily available in stores but homemade is always best as it does not include any additives or artificial colors, preservatives. Urad dal flour comes handy and is used in the making of many sweets and snacks. This is very easy and quick to make when compared to the making of homemade rice flour. Homemade rice flour involves rinsing, soaking, roasting, grinding then sieving but urad dal flour can be made instantly by just roasting, grinding and sieving. First dry roast whole urad dal till golden brown. Cool down then transfer to a mixer jar. Grind it to a fine powder.Sieve it well, discard the remains. Again roast the sieved flour until steam wafts, cool down completely then store in a clean dry airtight container. Having this flour ready at home is easy for making murukku, seedai and many Indian snacks. We can make urad dal flour at home in a small batch, store it and use whenever needed.
Urad Dal Flour Ingredients
Urad dal – Use good quality whole urad dal without skin. You can even use urad dal with skin however it is usually not used for making snacks and sweets as it changes the color. Traditionally urad dal with skin is used for making kali, podi varieties. I would recommend using only the whole ones not the split variety.
Homemade Urad Dal Flour Video
How to make Urad Dal Flour Recipe
1.Take a pan add 1/2 cup whole urad dal. 2.Dry roast urad dal in low medium flame. 3.Roast until golden brown and nice aroma comes. 4.Should be crisp and golden brown as shown below. 5. Cool down completely.Transfer to a mixer. 6.Grind it to a fine powder. 7.Should be as fine as possible. 8.Transfer the powder to a sieve.Sieve well. 9.Either discard the coarse mixture or grind in next batch if its more. 10.Fine urad dal flour ready. 11.Roast the sieved flour till steam slightly wafts. 12.Do not change the color. Just roast till steam escapes from it. Cool down then store in a clean dry airtight container. You can use this flour for making any any homemade snacks.
Expert Tips
You can dry roast the urad dal flour even before using it for snacks or roast and store too like how I did.You can grind it in bulk and store it for around 6months. Make sure your mixture is completely dry before griding.
Serving & Storage
Store in a cool, dry place in an air tight container so that it can long for 4-6 months. If you are making in bulk you can refrigerate a big batch and have a small batch in room temperature for daily use.
1.What variety of urad dal to use ?
Use whole deskinned white urad dal for best results. You can also use the skin variety but the color may vary accordingly when used in snacks.
2.Is it a must to roast the flour after sieving?
Yes as it extends shelf life. Roasted flour always keeps well for a longer time.
3.Should I wash urad dal before roasting?
If urad dal we get is of good quality then no need to wash it. But if you feel there are little specks you can just pick them out manually. But in case if you want to wash rinse it well, dry completely then proceed with roasting.
4.How to use urad dal flour?
You can this urad dal flour for making halwa, porridges, kali, sweets, snacks like murukku, seedai etc. If you have any more questions about this Urad dal flour recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Urad dal flour recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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