Vigna mungo

Undu flour, made from Vigna mungo—commonly known as black gram—is a valued ingredient in Sri Lankan kitchens, especially in traditional sweets and festive foods. The black gram seeds are cleaned, dried, and finely ground to produce this nutritious flour, which is prized for both its taste and functional properties. Undu flour has a naturally rich, nutty flavor and a smooth texture that enhances a wide variety of preparations.

In Sri Lankan cuisine, undu flour is best known for its use in iconic sweets such as undu walalu and kalu dodol variations, as well as in certain temple offerings prepared during religious observances. The flour’s natural binding quality helps create soft yet firm textures, making it ideal for deep-fried and slow-cooked recipes. In some households, it is also blended with rice flour to add depth of flavor and improved consistency to traditional snacks.

Beyond its culinary role, undu flour is appreciated for its nutritional value. It is a good source of plant-based protein, dietary fiber, and essential minerals, contributing to sustained energy and satiety. In traditional food wisdom, black gram is considered strengthening and warming, often recommended in moderation for maintaining balance in the body, especially during cooler or rainy seasons.

Today, undu flour continues to hold cultural significance while adapting to modern tastes. It is increasingly used in contemporary baking and fusion recipes, including savory pancakes and protein-rich snacks, allowing this age-old ingredient to remain relevant in both traditional and modern Sri Lankan diets.

Vigna mungo is part of the catalog of ayurvedic medicinal plants of Sri Lanka.