Hi, Anyone used black whole urad dal for idli/dosa batter? I have never used it before. I did an email order pickup from an Indian grocery store. They packed black whole urad dal instead of white whole urad dal. I think white dal is not available. I don't know if we can use this for idli or dosa batter? Should we peel the skin after soaking? Anyone tried this before? And I got roasted channa instead of channa Dalia(pottu kadalai). I am not sure if we can use this for chutney. It's a snack item. They replaced Dalia with this roasted channa. Any inputs please.