White Urad Dal (Dhuli) | Fully Dehusked, Batter Grade Purity

Buy White Urad Dal Online, The Secret Behind Every Soft Idli and Crispy Dosa Hathi Masala White Urad Dal (Dhuli or split black gram) is fully polished split urad with zero black skin. It gives you a pure white batter every single time. Each batch is moisture-balanced to batter grade, so your idlis ferment perfectly and rise to a soft texture. It contains 25g of protein per 100g, which is the highest among common Indian pulses. It gives fluffy idlis, crispy dosas, soft medu vada, and creamy dal makhani. Machine-cleaned, stone-free, and lab-tested. What Makes Hathi Masala White Urad Dal Special? - Hygienically Packed - Fresh. Efficient. Pure - Lab Tested Every Batch - Flavour locked packaging - Exported to 60+ Countries About Hathi Masala White Urad Dal (Split Black Gram) White urad dal is also known as urad dal dhuli or split black gram in many Indian homes. Polished split black gram with the outer black skin fully removed and the inner kernel clean. It has a creamy white colour with a soft, slightly sticky texture when soaked. This stickiness is what makes this pulse the king of batters. It helps bind the batter, retain air during fermentation, and make idlis soft and spongy. No other dal can replace it for idlis and dosa batter. Sourcing and Origin Hathi Masala sources the whole urad from reliable black-soil areas of both Madhya Pradesh and Maharashtra. These two regions contribute nearly 40% of India’s total production of this pulse. The black soil holds water effectively and provides a high-protein crop. Hathi Masala uses only freshly harvested crop, not old ones, because once the pulses age, their fermenting ability deteriorates. Every batch is evaluated for moisture content, broken grains, and purity before processing. How Hathi Masala Processes White Urad Dal Polishing this pulse without breaking the grain is an important step in processing and must be handled carefully. The black skin sticks to the dal, and most traditional local mills either leave skin specks on the grain or break the grain. Hathi Masala uses automatic polishing and cleaning machines. The whole pulses pass through the polishing machines, which gently polish the whole grain to remove the skin without damaging the grain. After polishing, the dal underwent splitting and then passed through the automatic cleaning machine to remove stones, dust, broken grains, and any remaining skin particles. The final moisture level is balanced to the batter grade, so your batter ferments the way it should. The cleaned dal is sealed in 3-layer packaging, and every batch is lab-tested for moisture, purity, and safety before dispatch. How to Use White Urad Dal in Your Kitchen Soft Idli Batter: Soak 1 cup polished split black gram and 3 cups idli rice separately for 4-5 hours. Grind them separately until they turn into fluffy batter. Mix both batters, add salt, and let them ferment overnight in a warm place. Crispy Dosa Batter: Take 1 cup of this pulse and 2.5 cups of dosa rice. Add a small amount of poha for extra crispness. Grind them and let them ferment for 8-10 hours. Soft Medu Vada: Soak split black gram for 3-4 hours, drain, and grind to a thick paste. Add green chili, ginger, curry leaves, and salt. Shape and deep-fry them until golden. Creamy Dal Makhani: Mix split urad dal with whole urad and rajma. Pressure-cook them, then slow-simmer in butter, cream, ginger, garlic, and tomato. What is the Difference Between White Urad Dal, Urad Chilka, and Whole Urad? Feature White Urad Dal (Dhuli) Urad Dal Chilka Whole Urad (Sabut) Skin Removed fully, polished Skin partly intact Skin fully unpolished Colour Creamy white Black and white speckled Black Texture Soft, sticky, smooth grainy Firm, holds shape Best for Idli, dosa, medu vada Mixed dal, khichdi Dal makhani, kaali dal Soaking time 3-5 hours 4-5 hours Overnight Benefits of Eating White Urad Dal White urad dal has the highest protein content among common Indian dals, at around 24-25 g per 100 g. It is rich in minerals, such as iron, folate, magnesium, potassium, and B vitamins. In Ayurveda, urad is considered a strength-building food, often given to new mothers, growing children, and the elderly to improve energy. The calcium content in these grains supports bone health, and the iron helps with hemoglobin production, making them especially valuable for women. As urad is slow-digesting, it gives long-lasting energy, which is why one idli plate keeps you full for hours. These are the natural properties of the grain. They aren’t a medicine and don’t replace medical advice. Storage: Store white urad dal in an airtight glass, plastic, or steel container. Keep the container in a cool, dry spot away from sunlight and moisture. Best used within 12 months of opening for perfect fermentation and texture. Quality You Can Trust Hathi Masala has been part of Indian spices and pulses manufacturing since 1952. Our white urad dal is dehusked, polished, and cleaned using an automatic machine without human contact at any stage. This procedure removes stones, dust, broken grains, and fine impurities. Every batch is lab-tested for moisture content, purity, and safety before dispatch. - FSSAI-Certified and ISO 22000 Manufacturing. - Lab tested every batch. - Low moisture drying Technology - Hygienically Packed. Dedicated sterilization facility. - Flavour-locked packaging More from the Hathi Masala Kitchen Explore related categories: Salts - Black Salt, Rock Salt & Pink Salt for better taste and daily use Blended Spices, Kitchen King, pav bhaji, chana masala & more Pickle Masala, Ready-to-use masala mixes for homemade achars.