Besan, in English, is commonly known as gram flour or chickpea flour. It's a type of pulse flour made from ground chickpeas (or chana dal, specifically split Bengal gram, or brown/kaala chana).
Understanding Besan
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Origin: Besan is a staple ingredient in many South Asian cuisines.
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Composition: It's made from grinding dried chickpeas into a fine powder. The type of chickpea used can slightly vary the resulting flour's color and taste. For instance, using split brown chickpeas results in a darker flour than white chickpeas.
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English Equivalents: While "gram flour" and "chickpea flour" are the most common translations, you may also encounter "garbanzo bean flour" (though less frequently in Indian cooking contexts).
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Culinary Uses: Besan is incredibly versatile. It's used to make a wide variety of dishes, including savory pancakes (cheelas), sweet treats (like ladoos), and as a thickening agent in curries and sauces. Its gluten-free nature makes it suitable for those with dietary restrictions. See examples below:
- Besan Chilla: Savory pancakes.
- Besan Ladoo: Sweet balls made with ghee and sugar.
- Thickening Agent: In various curries and sauces.
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Key Differences: While often used interchangeably with chickpea flour, there can be subtle differences based on the type of chickpea used. Besan often refers specifically to flour made from brown or split chickpeas, whereas "chickpea flour" can encompass flour made from other varieties of chickpeas.
Besan in Other Languages
Besan has different names in various languages, including:
- Malayalam: Kadala Podi or Kadala Mavu
- Kannada: Kadale hittoo
- Bengali: (Specific name needed - references didn't provide)
