A type of flour, native to India, which is made by grinding black gram pulses or lentils into a fine powder. Pale white in color, this flour is commonly used for making dosa crepes, idli cakes, and uthappam, which is similar to a pancake. Urad flour may also be referred to as urid flour.
Nutrients: Calories: 160kCal, Protein: 0.2g, Fat: 0g, Fiber: 32g
Ingredients: Urad Dal flour
Allergens: May contain wheat, soya, nuts, mustard & other contaminates due to manufacturing processes.
Weight: 1Kg
Country of Origin: India
| Weight | 1.030 kg |
|---|
Related Products
Aashirvaad Atta is a whole wheat flour ideal for the preparation of Indian chapati, roti, paratha. Thanks to the special treatment of the grains, Aashirvaad Atta preserves the taste and nutritional value at the highest level.
Ragi flour is most commonly used in the southern parts of India. It is used to make Ragi Puttu, poti, paratha, oatmeal (a paste with water and ragi flour is cooked and then enriched with buttermilk and salt or milk and sugar), bhakri (a kind of flat bread is made from ragi flour). It can also replace other flours for other southern dishes such as Multiflour Idli and Nachni dosa.
- Pre-steam Technology to make the Puttu soft and fluffy for longer.
- Processed from high quality, stoneless sortex rice.
- Do not require hot water.
- 1 cup Puttupodi can give 3 times wet Puttupodi.