Flour milled from husked black gram (Vigna mungo), the same pulse used for urad dal. Pale and rich in binding protein, it crisps when fried and forms the base of papad, fritters and quick-fried snacks; a coarser grind gives extra crunch.
Where it comes from
Indian subcontinent.
In the kitchen
Binds and crisps fried snacks and flatbreads; the coarse grind is used in Gujarati chorafali and papad.