Udhaiyam Urad Dal Split 2kg

A vadai malai for Anjaneyar, a hundred small vadais threaded onto string.

• What: Split urad dal without skin (ulutham paruppu)
• Pack: 2 kg
• Brand: Udhaiyam, Thiruvotriyur, Chennai
• Best for: Tempering, vadai, dosa and idli batter

Urad dal, also called ulutham paruppu / ulundu (Tamil) · uzhunnu parippu (Malayalam) · uddina bele (Kannada) · minapa pappu (Telugu) · udid dal (Marathi) · adad ni dal (Gujarati) · maah di dal (Punjabi) · biulir dal / kalai dal (Bengali).

What it is

Udhaiyam dals are made by Udhaiyams Agro Foods Pvt Ltd in Thiruvotriyur, Chennai, which says the Udhaiyam name has been in the market for 85 years. This is 100% split black gram with the skin taken off: the pale, halved ulutham paruppu.

A teaspoon in hot oil with mustard is where every poriyal and chutney tempering begins, turning golden and crunchy. Soaked and ground, it makes a light, fluffy batter. Choosing between Udhaiyam urad? Split for tempering and quick batter, gota (whole, skinless) for idli and medu vadai, and chilka with skin for a darker dal.

Tip: Add urad dal to the oil a few seconds after the mustard pops, and take the pan off when it turns light gold.

Goes well with: Udhaiyam Chana Dal, Swaad Mustard Seeds Black, LG Asafoetida (Hing) Cake

100% Split Black Gram (Vigna mungo) without skin.

We offer fast, eco-friendly shipping on all orders. Returns accepted within 14 days in original condition. Customer satisfaction is our priority—contact us for hassle-free support and easy return processing.

Although we do our best to keep product information up to date and correct, ingredients and dietary information may change to due to regulatory updates. Therefore, please always read the label on the product and do not rely solely on the information provided on our website.