Dal flour (urad dal flour/black lentil flour) is a type of flour made by grinding dried lentils (the word dal refers to split ...

Soak urad dal for 30 minutes. Grind the dhal, along with coriander leaves, curry leaves and salt, into a thick paste. If required, use very little water. Add pepper and onions to the urad dal ...

Enjoy and explore the delightful world of murukku, a beloved South Indian snack, this Diwali. From the classic thenkuzhal to ...

A classic low calorie snack made with bottle gourd, semolina, gram flour, various spices and mustard seeds. A fermented yet ...

These are made with a dough of rice flour, urad dal flour, and spices like cumin, fenugreek, and curry leaves. They are deep-fried until golden brown and have a light, flaky texture. Thattai is a ...

This Diwali, these last-minute recipes will bring a burst of flavour without the stress, ensuring a culinary experience your ...

While murukku originally is a deep fried snack, this recipe is a lot healthier since it is made with Ragi flour and is filled with the goodness of oats and Urad Dal which is then baked to perfection.

Made with raw rice flour, parboiled rice along with urad dal and chana dal and more, this dosa is perfectly crispy and crunchy. The filling of the flavourful masala creates magic on the taste buds. To ...

Heat a non-stick skillet or griddle over medium heat after greasing it. Spread the batter into a thick circle on the pan using a spoon. Top the batter with chopped green chilies, tomatoes, and onions.

To make it: chana dal, or split chickpeas, and urad dal, or black lentils, are mixed together and repeatedly washed. They're then moved into even larger vats and mixed with the onion, spices ...

(Pexels) 1. Take a large bowl and add 3 cup rice flour, ¾ cup urad dal flour, 2 tbsp sesame, pinch hing and 1 tsp salt. Then combine and mix everything well. 2. Now, to the mixture, add 3 tbsp ...

As the process of contemporary flour-making often affects its taste and nutritional quality, look for the stone-ground variety that’s ground in a revolving stone mill to ensure the best flavour.