Why we picked it
-
It is the urad that makes an idli soft rather than dense.
-
One ingredient, organic, traceable.
-
25.4 g of protein per 100 g, level with the split.
What to look for in Dals & Pulses?
What to look for in Dals & Pulses?
- 01Polished pulses are buffed with water, oil, talc or soapstone purely for shelf appeal. It strips the outer layer and can leave residue behind. Unpolished dal looks duller, and that is the point.
- 02Uniform colour and high gloss are warning signs in dal, not quality markers.
- 03Metanil yellow is a banned dye used to brighten yellow dals. Rub a few grains between wet palms: dye lifts onto skin and polish leaves a slick. Neither should happen.
- 04Organic certification covers how it was farmed, not whether it was adulterated. They are two different tests.
What's inside
Whole urad with the black skin removed but the grain left intact, sold in the trade as urad gota.
This is what separates it from both the black whole bean and the white split; the grain stays round rather than halved.
Dehusked urad is pale by nature, so brightness here is not a warning sign the way it is in a yellow dal.
Pure & Sure Urad Gota vs other urad gotas
| What to compare | Purepicked | Regular white urad |
|---|---|---|
| Ingredient list | Urad only | Also urad only; what differs is how the grain is treated, not what is added |
| Form | Whole dehusked grain (gota) | Often sold split and labelled loosely |
| Batter performance | Gota grinds thick and holds air | Split grinds thinner |
| Farming | Certified organic, PGS processor code on pack | Conventional, with no certification code to check |
Nutrition facts · per 100 g
- Energy
- 362 kcal
- Protein
- 25.4 g
- Carbohydrate
- 65.1 g
- Total sugars
- 0.7 g
- Added sugars
- 0 g
- Dietary fibre
- 4.3 g
- Total fat
- 1.21 g
- Saturated fat
- 0.2 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Salt
- 0.03 g
How to use it
- Rinse two or three times, then soak four to six hours
- For idli batter, grind with cold water to a thick, aerated paste; keep the grinder from heating up
- Combine with idli rice at the ratio your recipe calls for, then ferment overnight
- For dal, pressure-cook fifteen to twenty minutes after soaking
Is it for you?
Good for
Idli and dosa batter
Medu vada and paniyaram
Dal and gravies wanting a creamy finish
Avoid if
Anyone making dal makhani or kaali dal — dehusked white urad behaves nothing like the black
Cooks without a wet grinder; batter needs cold, patient grinding rather than a quick blitz
Anyone who wants a same-day result — idli batter needs an overnight ferment
Product details
- Sold by
- Purepicked
- Brand
- Pure & Sure
- Net quantity
- 500 g
- Type
- Whole Dal (Sabut)
Also on the label
Questions people ask
What is urad gota?
Whole urad with the black skin removed but the grain left round, not split. It is the form often used for idli and dosa batter.
Why choose gota over split urad for idli?
Soaked and ground, gota whips up thicker and holds more air than the split, so idlis tend to come out softer and taller.
How do I make batter with it?
Rinse, soak four to six hours, then grind with cold water to a thick, airy paste without letting the grinder heat up. Combine with idli rice at your recipe's ratio and ferment overnight.
Why is it so pale?
Dehusked urad is pale by nature, and no colour is added. Here a light colour is not a warning sign the way it can be with yellow dals.
Is it lab tested?
No product-level lab report is attached to this listing. The Clean verdict rests on a single-ingredient, certified organic pack.
Still unsure? Ask us on WhatsApp