URID DHAL (WHITE SPLIT) – White Urad Dal for Idli, Dosa & Vada

Urid Dhal (White Split), also known as white urad dal, split urad dal, dhuli urad dal or split and skinned black gram, is a staple pulse in Indian and South Asian cooking. With the outer skin removed, the split dhal has a creamy white appearance and a mild, earthy to subtly nutty flavour. When cooked, it develops a soft, creamy texture, while soaking and grinding it creates the smooth, aerated consistency valued in traditional fermented batters.

A particularly important ingredient in South Indian cuisine, white split urad dal is widely used for idli and dosa batter, as well as medu vada, dahi vada and other urad-based dishes. It is also commonly used whole in tempering, where the split dal is lightly fried with spices and aromatics to add texture and flavour.

Why Choose Urid Dhal (White Split) from Hindustan Imports

• A versatile white split urad dal for traditional Indian and South Asian recipes.
• Available in 1kg, 5kg and 20kg sizes for home cooks, catering and bulk buyers.
• Free Melbourne Metro shipping on online orders over $90.
• Suitable for home kitchens, restaurants, caterers and commercial food preparation.
• Convenient online shopping, Click & Collect and in-store shopping through Hindustan Imports in Dandenong South.
• From an Australian-owned family business specialising in global and ethnic ingredients.

Note: Sizes are subject to stock and availability.

Suggested Uses (Across Cuisines)

• South Indian: Soak and grind white urad dal with rice to prepare traditional idli batter, producing soft, fermented steamed cakes.
• South Indian: Use in dosa batter to help create the characteristic texture of crisp-edged, fermented dosas.
• Indian: Prepare medu vada or ulundu vadai, where soaked and ground urad dal forms the base of these savoury fritters.
• South Indian: Make dahi vada, with fried urad dal dumplings served with yoghurt and traditional seasonings.
• Indian: Use in dal and lentil dishes, where white split urad develops a soft, creamy consistency when cooked.
• South Indian: Add to tempering (tadka) with mustard seeds, curry leaves and other aromatics for texture and a lightly toasted flavour.
• South Indian: Incorporate into paniyaram and other fermented batter dishes, making use of urad dal's important role in traditional batters.
• Indian: Use in traditional papad and papadum-style preparations, where urad dal is a well-established ingredient.

Whether you're making idli, dosa, medu vada, dahi vada or traditional Indian dals, Urid Dhal (White Split) is a versatile pantry staple for authentic South Asian cooking. Available in 1kg, 5kg and 20kg packs, it is suitable for home cooks, restaurants, caterers and bulk buyers through Hindustan Imports in Dandenong South, Melbourne.

Explore our full Beans, Lentils & Pulses Collection for more beans, lentils and pulses for everyday cooking and traditional recipes.