Urad dal flour can be easily made at home without any fancy kitchen gadgets. As deepavali is around the corner, rice flour, urad dal flour & fried gram dal flour are the most basic flours that we need for most of the traditional snacks/sweets.
Making these flour at home gives great taste and flavor to the snacks than the store bought flours. At home, we can make the required quantity without buying a bag full of flour from the store just for a couple of tbsp required in a particular recipe. Before moving to the recipe ,let's check out the FAQ!!
What kind of urad dal is best for making urad dal powder ?
I recommend using an un skinned whole urad dal or un skinned split urad dal. Both are easy to make powder.
Do I need to wash and dry the urad dal?
I have seen Amma used to wash and sun dry the urad dal before making powder. The whole purpose is to make sure to remove all the dirt. But now we can source the quality urad dal without any impurities easily, so i guess, it doesn't need. But by all means, if you like to wash them, go ahead and make sure it's completely dried before making powder.
What kind of mixer works best for making home made powder ?
I have been using my Indian mixie for all types of home made powder. It works well for my needs.
Is it mandatory to sieve the flour after grinding ?
I highly recommend sieve it once even though the powder is so fine. Because if there are any large granules in the flour then while making murukku or seedu, it has the chance to burst and spill the oil.
Now, let's see how to make Urad dal flour at home!!
Home made Urad Dal Flour
Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 1 cup
Recipe Category: Basic | Recipe Cuisine: Indian
Recipe Category: Basic | Recipe Cuisine: Indian
Ingredients
Urad Dal - 1 cup
Measure and take the dal, heat the kadai and add the urad dal. 
Keep the flame in low and roast it until the nice aroma comes, for me it takes about 8 mins, don't let the dal color change drastically .Allow the dal to cool and put it in mixie jar and grind into fine powder.
Notes:
Sieve the flour with fine mesh.
If there are any large particles, put it in mixie jar again and repeat the process. Finally around a tsp of large particles left out for me, that you can discard it.
Allow the flour to cool completely and store it in air tight container.
Home made Urad Dal Flour/Powder is ready. For home made rice flour, check out this post .
- Keep the flame in low for even roasting of flour.
- It stays well for days in room temperature if you have stored in air tight box.
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