Urad is a highly prized pulse, used in several south Indian dishes like idli, vada and dosa etc. It is also used for making papads and used for consumption along with rice and rotis. Cream-colored urid dal is used to make batter for idli, dosa and also dahi vada. They are always soaked in water for a few hours to soften the dal before grinding it for batter. The lentils are creamy-white and matte. They have a tendency to thicken in consistency while being cooked. Also cooked as a thick dal with fried chopped onions and garlic for flavor.