Whole white urad is the skinned bean left unsplit. Less common than the split version, and preferred by cooks who want a creamier grind with a little more body.

It takes longer to soak but grinds into a batter many people swear rises better.

Use it for idli and dosa batter, medu vada, or in papad making. If your usual batter has been inconsistent, this is worth trying before you blame the weather.

Find it with the pulses at Curry Corner in North Melbourne.