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Urad dal flour

Urad dal flour is finely ground black-gram flour used in batters, breads, dumplings, and papads.

Urad dal flour — illustrative ingredient image

About Urad dal flour

Black gram flour is a milled flour made from black gram, with composition and colour depending on whether the seed was milled whole, split, or skinned. It is used in fermented or unfermented batters, savory pancakes, breads, crisps, dumplings, and other cooked preparations.

The flour generally has a legume aroma and a fine to slightly gritty texture. It absorbs water and can contribute body, softness, or elasticity to a mixture, especially when combined with other flours. Milling fineness and the presence of the dark skin affect its colour, flavour, and finished texture.

It may be sold as a standalone flour or within regional flour blends. Finer milling can produce a smoother batter, while coarser material may remain more noticeable. Fermentation and cooking further change the flour’s texture and the appearance of the prepared food.

Ingredient type
flour

Forms & related ingredients

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Where urad dal flour appears

2 linked foods

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Snacks

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for urad dal flour

Names and romanised forms to recognise on menus and labels.

English

Black Gram Flour

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Urad dal flour nutrition & diet

Urad dal flour nutritional value

Representative benchmark: Flour, not further specified

Representative nutrition benchmarkOfficial table values for a comparable food category, not a laboratory measurement of this exact ingredient.

Per 100 g of 100 g edible portion in the named official reference form.

Calories
353kcal
Protein
10.7g
Carbs
72.1g
Fat
1.6g

Representative benchmark from a comparable official food-composition category; it is not a laboratory measurement of this exact ingredient. The displayed reference form must be considered, and species, cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Use urad dal flour in the amount incorporated, distinguishing it from whole or split black gram. Sifting, roasting, fermenting, hydration, and cooking affect texture and how the flour is distributed in a serving. Batters and doughs may also contain oil, salt, spices, or additional flours that should be recorded separately.

Compare the right form: Match references to finely milled urad dal flour, noting whether it is hulled or unhulled, roasted or raw, and used dry or hydrated.

Diet considerations

Urad dal flour is plant-derived, but the finished food may include cereal flours, dairy, eggs, meat-based fillings, or frying coatings. Fermentation and cooking change the preparation without changing the pulse identity. Compatibility and carbohydrate pattern therefore depend on the complete batter, dough, recipe, and portion.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically incompatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically incompatible
This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar).
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Pacific Nutrient Database 2020 — 01.1.1.2.9_99 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .