Pure & Sure

Urad - Gota (Black Gram)

₹166.00~~₹175.00~~ 5% off(₹0.32 per gram)

Shipping calculated at checkout.

Size 500g

Single-ingredientDehusked wholeZero additivesOrganic certified

Clean

Single clean ingredient.

Reviewed by PurePicked

White urad whole — the bean with its black skin taken off but the grain left round, sold as urad gota. It is the form South Indian kitchens reach for when a batter has to rise: soaked and ground, it whips up thicker and holds more air than the split does, which is why idlis made with gota tend to come out softer and taller. In a dal it cooks to a creamy, almost sticky finish. Single ingredient, nothing added, and a pulse whose whole job is texture rather than flavour.

View full details

₹166.00

Why We Like 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.

Ingredients

Organic white urad whole (100%)

Single ingredient

Whole urad with the black skin removed but the grain left intact, sold in the trade as urad gota.

Skin removed, grain whole

Note

This is what separates it from both the black whole bean and the white split; the grain stays round rather than halved.

No added colour or preservative

Not used

Dehusked urad is pale by nature, so brightness here is not a warning sign the way it is in a yellow dal.

Nutrition factsPer 100g

Energy kcal: 362 kcal
Protein g: 25.4 g
Carbohydrate g: 65.1 g
Total sugars g: 0.7 g
Added sugars g: 0 g
Dietary fibre g: 4.3 g
Total fat g: 1.21 g
Saturated fat g: 0.2 g
Trans fat g: 0 g
Cholesterol mg: 0 mg
Salt g: 0.03 g

Pure & Sure Urad Gota versus 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

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

How to use

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

What to look for in Dals & Pulses?

Polished 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.

Uniform colour and high gloss are warning signs in dal, not quality markers.

Metanil 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.

Organic certification covers how it was farmed, not whether it was adulterated. They are two different tests.