Sunnundalu

Dry roast the urad dal in a heavy-bottomed pan over medium-low heat until it turns light golden brown and aromatic. Ensure even roasting to prevent burning.

Remove the roasted urad dal from the pan and spread it on a plate to cool completely to room temperature.

Once cooled, transfer the urad dal to a dry grinder or food processor and grind it into a fine powder. Sift the urad dal powder if necessary to remove any coarse particles.