Black Urad Dal Flour | Black Gram Flour | Gluten Free | High in Protein | High Fibre
Made to Order
100% Organic
No Preservatives
Black Urad Dal Flour | Black Gram Flour | Gluten Free | High in Protein | High Fibre
Black Urad Dal Flour, also known as Black Gram Flour, is a nutrient-rich, naturally gluten-free flour made from finely ground whole black urad dal. Known for its earthy aroma and high nutritional value, this flour is packed with plant-based protein, dietary fiber, iron, calcium, and essential minerals.
Traditionally valued for supporting strength, digestion, and energy, Black Urad Dal Flour is widely used in Indian cooking for making dosas, idlis, vadas, rotis, papads, and nutritious snacks. Its high protein and fiber content make it an excellent choice for fitness-conscious individuals, vegetarians, and those looking to add wholesome ingredients to their daily meals.
Key Benefits:
- High in Protein – great for muscle strength & energy
- High in Dietary Fibre – supports digestion
- Gluten-Free – suitable for gluten-sensitive diets
- Rich in Iron & Calcium – supports bone & blood health
- 100% Natural – no additives, no preservatives
- Ideal for rotis, dosa batter, laddoos, soup, pancakes & savoury snacks
Add the wholesome goodness of Black Urad Dal Flour to your cooking for healthier, protein-rich meals.
Nutritional Value (Per 100g Approx.)
Calories: ~350 kcal
Protein: 25g
Carbohydrates: 60g
Fiber: 18g
Iron: ~7mg
Ingredients
Instructions to Use
Easy Black Urad Dal Roti Recipe
Ingredients:
- 1 cup Black Urad Dal Flour
- ½ cup wheat flour (optional for easier rolling)
- 1 small onion, finely chopped (optional)
- 1–2 green chilies, chopped
- 2 tbsp coriander leaves
- Salt to taste
- Warm water, as needed
- Oil or ghee for cooking
Instructions
- Mix Ingredients: In a bowl, combine black urad dal flour, wheat flour (if using), onion, chilies, coriander, and salt.
- Add Water: Pour warm water gradually and knead into a soft, smooth dough.
- Shape Rotis: Divide the dough into small balls. Roll each ball into a thin roti using dry flour to prevent sticking.
- Cook: Heat a tawa. Cook each roti on both sides until light brown spots appear.
- Brush with ghee or oil if desired.
- Serve: Serve hot with chutney, sabzi, dahi (curd), or dal.
