Heat a heavy bottomed pan firstly. Then set the flame to medium or low. Now, add urad dal to it.
Keep roasting for 5 mins approximately in medium or low flame itself.
The color will slightly start to change and if you taste one dal for checking it will be crisp to eat, not raw or chewy.
Transfer to a plate and cool down completely.
Then place in a mixer jar.
Powder finely. Take care to give intervals in between to avoid over heating. Wipe the sides and grind again.
Once done transfer to a sieve (Salladai).
Sieve by shaking, not rubbing and forcing the flour through sieve. Because we need very fine flour.
Discard the coarse part or use it in other forms like sprinkling to poriyal or grinding along chutney.
Cool down and store in an airtight container.
Use it as when needed for recipes.