In 1986, I developed reactive arthritis, a condition similar to rheumatoid arthritis. For 5 years the joints in my body were so painful that I could not walk more than a few feet or stand for more than a few minutes at a time. I often couldn't even do such simple, everyday things as turn door knobs due to arthritis pain in my hands. My doctors tried everything they knew, but they could not help me.If you are allergic to gluten, but not allergic to donuts, then this recipe is for you. Though desserts are not my specialty, I am discovering some very good recipes made with urad dal flour.
What is urad dal?
Urad dal, is also called black lentil or black gram when the skin is on. The exact same lentil is called white lentil when the skin has been removed. It has long been grown in India and is highly prized there. It is used to make soups, to make dosa (fermented crepes or pancakes), to make papadum (large, thin, crisp wafers), and to make vatis (deep fired donuts). To make vatis, the urad dal is ground into a paste or flour, which is how I use it in this recipe.
Its consistency is perfect for baked treats and breakfast foods. Any pastry that requires an opulent, creamy texture will work well with the amazingly smooth urad dal batter. These donuts are similar to cake donuts as they are a little heavier than their wheat-based counterparts but they the texture is smoother and creamier.
The possibilities with urad dal flour as a replacement for wheat flour are endless. If you like to cook, I would love to hear what other scrumptious creations you have tried with urad dal flour. Let me know in the comments!
Golden donuts fresh out of the oven, and they’re gluten free!
Ingredients:
- 1 cup urad dal flour
- 1 cup of water
- sea salt to taste
- almond oil (or another cooking oil that is safe for you)
- Optional: honey (or another natural sweetener of your preference)
Instructions:
- Place 1 cup urad dal flour in a mixing bowl and add 1 cup of water gradually, to keep it from clumping. Mix well until batter is thin.
- Add sea salt to taste (Use sea salt instead of table salt to avoid exposure to corn allergens).
- Let batter sit for at least 2-3 hours. If possible, let sit overnight for maximum creaminess and smoothness, since it takes time for the bean flour to absorb the water.
- Get a donut pan. If you don’t have one, then you can find one you like here: Donut pans
- Preheat the oven to 400 degree Fahrenheit.
- Coat each well in the donut pan with cooking oil (I used almond oil, but use what is safe for you). Spoon the urad dal batter into the donut wells.
- Bake for 10-12 minutes.
- Remove from oven and enjoy! If you like, adding sweet syrup such as honey will complement the rich creamy flavor.
Love this! I saw this in the morning and drove to my nearest Indian grocery to get some chick pea flour.
Going to try it in a regular cupcake pan and see what happens! Thanks for such a great recipe, I’ve been recommending you to a few people today who I know would appreciate your recipe and book.
All the best,
Lori
Lori,
Thanks for spreading the word about my recipes and my book!
love your recipes… I don’t have arthritis but still I like to know healthy yet tasty recipe alternatives.
Dear Richa,
I so glad you love these recipes! I do too! I’m glad you are eating so healthy and so well just because you like too. Prevention is the best cure!