Gram Flour (Besan)

Description

Gram flour, commonly known as Besan, is a finely ground flour made from chickpeas, particularly from the smaller variety called Bengal gram or chana dal. It is widely used across Indian, Pakistani, Bangladeshi, and Mediterranean cuisines, valued for its nutritional content, gluten-free nature, and culinary versatility. Besan is not only a key ingredient in numerous savory dishes but also plays a role in traditional skincare and home remedies.

The texture of besan is soft, slightly coarse or superfine depending on the grind, and its color is typically a pale yellow. It has a nutty, earthy flavor, which intensifies when the flour is roasted or cooked. There are two main types: raw besan, used in batters and doughs, and roasted besan, often used in sweets or spice mixes.

Nutritionally, gram flour is:

• Rich in protein: An excellent vegetarian source

• High in fiber: Aids digestion and satiety

• Low on the glycemic index: Helps control blood sugar

• Packed with micronutrients: Contains iron, folate, magnesium, zinc, and B-complex vitamins

• Cholesterol-free and gluten-free: Ideal for those with wheat allergies or celiac disease

Besan is used in a wide variety of culinary applications, both as a primary ingredient and as a thickener or binding agent. Some popular uses include:

• Batters for fritters (pakoras), bondas, and bhajis

• Savory pancakes (chillas), cheelas, and theplas

• Coating for fried items like paneer tikka and fish

• Thickening agent in curries and gravies

• Key base for dishes like dhokla, kadhi, missi roti, and besan sabzi

• Sweets like besan ladoos, Mysore pak, and barfi

In South India, besan is used in sundal, bondas, and occasionally in spiced powders. In Gujarat and Maharashtra, it’s used for dishes like handvo, farsan, and zunka. In Rajasthani cooking, besan is crucial in gatte ki sabzi and kadhi. Its versatility makes it an indispensable part of regional kitchens.

Besan is also appreciated in international cuisines—used to make socca (a chickpea flatbread) in France, panelle in Italy, and falafel in the Middle East. In gluten-free baking, it serves as a binder and adds density to breads, cakes, and snacks.

Beyond cooking, besan has been used for centuries in skincare. Mixed with turmeric, curd, or rose water, it is applied as a face pack or scrub to cleanse, exfoliate, and brighten the skin. It is also used in traditional ubtan rituals during weddings and festive occasions.

From a storage perspective, besan should be kept in a cool, dry place in an airtight container, as it can absorb moisture and develop a rancid smell if stored improperly. It’s best used within 2–3 months of opening or refrigerated for longer freshness.

Economically, besan is widely available and affordable. It’s sold in loose, packed, organic, and fine or coarse ground forms. India is the largest producer and consumer of gram flour, with increasing global demand due to vegan, gluten-free, and high-protein diets.

Adulteration is a concern—sometimes besan is mixed with cheaper flours to cut costs. To ensure purity, consumers often opt for freshly milled besan from trusted sources, especially when using it for skincare or rituals.

To summarize, gram flour is a nutritious, adaptable, and culturally significant pantry staple. Whether used to make a fluffy dhokla, crispy pakora, or a nourishing face mask, besan continues to be one of the most treasured multipurpose ingredients in traditional and modern households.

Quantity is 500 grams