Urad Dal Dhoi/Dhuli is a cream colour dal used in trendy South Indian dishes such as dosa, idly and dahi vada as well as finished into spicy dal curry. It requires soaking for a few hours before cooking. The stability of urad dal is generally thicker than any other dals. White urad like other lentils and pulses are first-class supply of protein and dietary fiber. They are low in fat and rich in B complex vitamins, potassium and calcium.
Urad dal items like idly, dosa, tasty bonds and vadas are a staple for breakfast and it is piled up with protein, potassium, calcium, iron and vitamins A and C.
- Abundant in both soluble and insoluble dietary fibre, urad dal promotes digestion.
- Improves and strengthen bones.
- Boosts energy and controls blood sugar levels.
- Maintains the skin and hair health.
BENEFITS
This helps boost the energy levels in the body and keeps you active. It is a protein-rich dal for vegetarians and for strong bones and a healthy body, have urad dal. Ural Dal is good for digestion and also prevents constipation. Urad dal also has various beauty benefits. Having urad dal helps increase hair growth as well.
How To Use
- Used In Banarasi Kachori as a pithi inside the kachori to enhance the taste.
- Urad dal items like idly, dosa, tasty bonds and vadas are a staple for breakfast.
- Urad is also used to make bondas, papads, medu vada, a version of payasam, and even dosas!
Note: The above image is shown for representation purpose only.
