Besan is flour made from ground chana dal, that is split desi chickpeas. In Dutch it is called kikkererwtenmeel. Besan is naturally gluten-free and used for pakora, bhaji, kadhi and besan ladoo.
What is besan used for?
As batter for fried vegetables (pakora, onion bhaji), to thicken yoghurt sauce (kadhi), for savoury pancakes (cheela) and for sweet ladoo. Besan adds a nutty flavour.
Is besan the same as chickpea flour?
Almost. Besan is made from desi chickpeas (chana dal), while much European chickpea flour uses the large pale kabuli chickpea. In most recipes they are interchangeable; besan is usually a little finer.
Frequently asked questions
- Is besan gluten-free?
- Besan is naturally gluten-free. With a gluten allergy, check the label, as cross-contamination at the mill is possible.
- Should besan be roasted?
- For sweets such as ladoo, roast besan in ghee first until it smells nutty; raw besan tastes bitter.