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This creamy-white flour is made from dried black urad lentils that have been skinned and split. Most widely used in the south it is mixed with rice or wheat flour to make dosa crepes uttappam (a type of pancake) and idli cakes. Urad flour batter is often seasoned to make savories such as chaklis (murukus) and the famous pappadum wafers.
Ingredients: urid dal flour
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