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White whole urad dal, is the black urad dal without the outer dark skin, why it is white and thus more appealing when used in certain recipes. White urad is used to make many South Indian dishes including dosa (fermented crepes), idli (steamed dumplings), and vada (fried savory fritters). This form of the dal is also mixed with spices, roasted, and ground into various spice blends.
To make vada, soak ½ cup of washed white whole urad in 1 cup of water for at least 2 hours; grind with the water in a blender with ½ cup fresh cilantro, 1 tablespoon minced green chile, 1-inch piece ginger, and 1 teaspoon salt. Drop 1 tablespoon of batter into oil hot enough for deep frying. Cook about 2 minutes on each side until golden brown. Remove, cool, and enjoy with our Tamarind Chutney. Alternatively, cook into a thin crepe on a skillet.
