Description

Orid dhall, also known as urad dal or black gram, is a type of lentil that is a staple ingredient in South Asian cuisine. It is a small, black bean that is high in protein, fiber, and other nutrients. Orid dhall is often dehulled and split before being used in cooking.

Here are some of the common uses of orid dhall:

• Dosas and idlis: Orid dhall is a main ingredient in the batter for these popular South Indian pancakes and steamed cakes. The dhall is soaked and ground into a fine paste, which is then fermented and cooked on a griddle or in a steamer.
• Vadas: Orid dhall is also used to make vadas, which are savory fritters. The dhall is soaked and ground into a thick batter, which is then deep-fried.
• Papads: Orid dhall is a key ingredient in papads, which are thin, crispy lentil wafers. The dhall is soaked and ground into a paste, which is then spread into thin circles and dried in the sun.
• Dal: Orid dhall can also be used to make dal, a thick lentil stew that is a staple of Indian cuisine. The dhall is cooked with spices and vegetables until it is soft and mushy.

Orid dhall is a versatile ingredient that can be used in a variety of dishes. It is a good source of protein and fiber, and it can be a healthy addition to your diet. If you’re looking for a new and interesting ingredient to try in your cooking, orid dhall is a great option