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Besan or gram flour is a pulse flour made from chana dal or chickpea flour (split Bengal gram) or brown/kaala chana, a chickpea. It is a staple ingredient in the cuisines of the Indian subcontinent , including Indian , Bangladeshi , Burmese , Nepali , Pakistani , Sri Lankan and Caribbean cuisines.
Sometimes, unsweetened version of besan chakki or besan katli/khandli can be used to make a vegetable preparation. This vegetable preparation is very popular in Rajasthani and Haryanvi cuisine and is known by names like Chakki ro saag , Besan Katli ka saag , Khandli ka saag etc. [ 5 ]
Besan (chickpea flour), chilli powder, turmeric, ajwain (carom seeds) and salt are mixed along with water to form a stiff dough. The dough is placed in a sev making machine, fixed with a thick sev plate. This machine is called a sev sancha. The ganthiya are pressed out in a crank circular motion into hot oil. They are turned over and fried till ...
This is a list of Indian sweets and desserts, also called mithai, a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. Many Indian desserts are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region.
The most common variety of chickpea in South Asia, Ethiopia, Mexico, and Iran is the desi type, also called Bengal gram. [31] It has small, dark seeds and a rough coat. It can be black, green or speckled. In Hindi, it is called desi chana 'native chickpea' or kala chana 'black chickpea', and in Assamese and Bengali, it is called boot or chholaa ...
In Odisha, it is a popular breakfast and is also called chhatua. Though there are many different ways to prepare chhatua, it is generally mixed with ripe bananas, cottage cheese (chenna), yogurt or milk. Satui made from ground barley can also be mixed with salt and turmeric and rolled into balls. Alternatively, millet and corn grains are used. [5]
Several types are made with several type of flours including rice flour, urad dal,semolina and wheat flour. This is the name of it in Andhra Pradesh which is also called Dosa. Attu is coarse than Dosa. Vegetarian Aval kesari roasted flat rice flour cooked with sugar and dry fruits. Vegetarian Avial
In South India, dal is often called "paruppu". It is primarily used to make a dish called sambar. It is also used to make parippu that is mixed with charu and rice. Ground chana dal is used to make a paste called besan, which is used in the preparation of many dishes including bhaji [17] and Mediterranean dishes like farinata.