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Pulses
Nattu Minapappu (with Pottu)
₹134₹149 Save 10%
Native black gram — the dal behind idli and dosa batter. Unpolished, so the batter ferments properly and rises on its own. Provided along with top layered black skin.
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Native black gram — the dal behind idli and dosa batter. Unpolished, so the batter ferments properly and rises on its own. Provided along with top layered black skin.
Rinse until the water runs clear, then soak: half an hour for a split dal, six hours or overnight for a whole one. Pressure cook three parts water to one part dal for four or five whistles. Salt goes in after it is soft — added at the start it slows the skins down.
Rinse and soakRinse until the water is clear. Split dal 30 minutes; whole pulses six hours or overnight.
Cook3 parts water to 1 part dal, 4–5 whistles. Salt once it is soft, not before.
StoreAirtight and dry. Bay leaves in the jar keep weevils out without anything else in there.
- Whole pulse
- Hand-sorted
- Unpolished
- Sun-dried
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