Urad Dal Substitute: Best Alternatives for Dosa, Idli, and More

When you need urad dal, a fermented black lentil essential for crispy dosas and fluffy idlis. Also known as black gram, it’s the secret behind that perfect airy texture in South Indian breakfasts. But what if you’re out of it? Or maybe you’re trying to cut down on legumes, or just can’t find it at your local store? You don’t need to give up on dosa or idli—there are real, working substitutes that won’t ruin your batter.

The key is understanding what urad dal does. It’s not just a bean. It’s the fermenting powerhouse. When soaked and ground, it releases starches and proteins that trap air during fermentation, making your batter rise. That’s why rice alone won’t cut it—it’s too dense. So when you look for a substitute, you’re really looking for something that can mimic that same airy, stretchy quality. moong dal, a yellow lentil that ferments well and adds lightness is the closest thing you’ll find. It’s not identical, but it’s the top pick for a reason: it ferments fast, gives decent lift, and doesn’t turn gummy. Then there’s chana dal, split chickpeas that add structure but need extra soaking. It’s heavier, so use less of it and mix it with rice. And if you’re in a real pinch? lentils like red lentils, quick-cooking and mild, but they break down easily can work in a pinch—but they’ll make your dosa softer. You’ll need to adjust the water and cook it hotter.

Don’t waste time with random guesses like oats or flour. They don’t ferment. They don’t bubble. They just make a flat, gummy mess. The real substitutes are legumes that behave like urad dal—not just any white bean. And if you’re making idli, you need that fermentation kick. A 1:2 ratio of moong to rice works. For dosa, try 1 part moong to 3 parts rice, just like the classic urad dal mix. You’ll miss the deep flavor of urad dal, sure—but you’ll still get crisp edges and soft centers. The science hasn’t changed: fermentation + protein = lift. Find that, and you’re good.

Below, you’ll find real fixes from people who’ve been there—batter that didn’t rise, dosas that stuck, idlis that collapsed. We’ve pulled the best tips from the most trusted recipes here. No theory. No fluff. Just what works when urad dal isn’t on the shelf.