What besan is
Besan, also called gram flour, is a flour milled from chana dal, which is split and husked Bengal gram. It is pale yellow, finely powdered and has a distinctive, slightly nutty flavour. Because it comes from a pulse rather than wheat, it behaves very differently from atta or maida: it does not form a stretchy dough, but it makes thick, smooth batters that bind and set when cooked.
How besan is made
Production begins with the chana dal being cleaned to remove dust, stones and other foreign matter. The cleaned dal is then milled to a fine powder and sifted to the desired fineness before it is packed.
Mamta Bhoj Besan is finely milled from cleaned chana dal. Our wider process, from cleaning to packing, is described in the guide to how flour is made.
Raw and roasted besan
Most besan sold for everyday cooking is milled from raw dal. Some recipes, especially for certain sweets, call for besan that has been roasted, either before milling or by dry-roasting the flour in the pan at home. Roasting changes the aroma and tames the raw taste of the flour.
Besan and chickpea flour
In English-language recipes besan is often called chickpea flour or gram flour. They are close cousins, but the grain used can differ: besan is traditionally made from split Bengal gram, while chickpea flour sold elsewhere is often made from other types of chickpea. If a recipe depends on the exact flavour, check the label of the flour you are using.
What besan is used for
Savoury dishes
Pakoras and bhajias, kadhi, chilla, dhokla and gatte are all built on besan. It gives batters body and a golden finish when fried or steamed.
Batters and coatings
A besan batter clings well to vegetables and snacks, which is why it is the base for so many fried street foods.
Sweets
Besan ladoo, barfi and mysore pak all start with besan roasted slowly in ghee until it smells nutty. Sweet shops buy besan in volume for this reason.
Cooking tips that apply to any besan
- Sift the flour before use; it clumps easily.
- Add water or curd gradually and whisk in one direction for a smooth batter.
- Let a batter rest for a short while so the flour hydrates fully.
- Roast sweet-making besan on a gentle heat and stir continuously so it does not catch.
Buying besan for a kitchen or a business
Fineness is the first thing to look at, because it decides how smooth a batter or a sweet turns out. The second is a clean, pleasant smell: pulse flours that smell musty or bitter are best avoided. Then check the label for batch and packing details and the best-before date, and, if you buy regularly, ask whether the texture stays consistent from one delivery to the next.
Mamta Bhoj Besan is available in 1 kg, 2 kg and 5 kg packs. Sweet shops, snack makers and caterers who buy regularly can read about wholesale supply and bulk flour supply, or contact our team. The mill that makes it is in Kanpur, Uttar Pradesh.
Storing besan
Keep besan sealed in a cool, dry place away from direct sunlight and moisture, and use a clean, dry spoon each time. Follow the best-before date on the pack.
General information about how these products are commonly made and used. Methods, grades and recipes vary between mills and kitchens.
