It is also extensively used in South Indian culinary preparations. Black gram is one of the key ingredients in making idli and dosa batter, in which one part of black gram is mixed with three or four parts of idli rice to make the batter. Vada or udid vada also contain black gram and are made from soaked batter and deep-fried in cooking oil. The dough is also used in making papadum, in which white lentils are usually used.
Urad is popular in Northern India, largely used to make dal from the whole or split, dehusked seeds. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture.
It is very popular in Punjabi cuisine as an ingredient of dal makhani. In Bengal, it is used in biulir dal. In Rajasthan, It is used to prepare dal which is usually consumed with bati.