Udid, or black gram, is a pulse widely cultivated in India and commonly used in regional cooking. For this product, the pulses are roasted and ground into flour, creating a form often called bhujja or roasted besan. Farmers associated with Kalsubai Millets grow the crop using natural farming practices without chemical fertilisers or synthetic pesticides.

In Maharashtrian kitchens, roasted udid flour is used in several traditional dishes. It can be mixed with spices and water to prepare quick gravies or traditional preparations such as pithla-style dishes. The roasted flour form allows the preparation to cook quickly, which is why it is often used as an instant cooking ingredient.

According to the Indian Food Composition Tables (ICMR-NIN), black gram is a source of plant protein and dietary fibre. These nutrients include naturally occurring protein and fibre present in pulses. [VERIFY: ICMR-NIN micronutrient data for black gram]

Choosing flour produced from naturally grown pulses means the crop is sourced directly from farmers rather than large commercial supply chains. At Kalsubai Millets, the pulses are cultivated without chemical fertilisers or synthetic pesticides and processed into roasted flour with minimal handling. Purchasing through a farmer producer company helps support farmer incomes while maintaining transparency about sourcing.

This product is made by roasting black gram and grinding it into a fine flour for convenient cooking. It is prepared in small batches and can be used to make quick savoury dishes or traditional recipes that require roasted udid flour.

Source: Indian Food Composition Tables — ICMR, National Institute of Nutrition, Hyderabad