Gram flour

Gram flour or Channa dal or besan (Hindi: बेसन; Burmese: ပဲမှုန့်; Urdu: بيسن‎), is a pulse flour made from a variety of ground channa dal known as Bengal gram. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani and Sri Lankan cuisines. Gram flour can be made from either raw or roasted gram beans. The roasted variety is more flavourful, while the raw variety has a slightly bitter taste. Gram flour or Channa dal or besan (Hindi: बेसन; Burmese: ပဲမှုန့်; Urdu: بيسن‎), is a pulse flour made from a variety of ground channa dal known as Bengal gram. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani and Sri Lankan cuisines. Gram flour can be made from either raw or roasted gram beans. The roasted variety is more flavourful, while the raw variety has a slightly bitter taste. Gram flour contains a high proportion of carbohydrates, higher fiber relative to other flours, no gluten, and a higher proportion of protein than other flours. Gram flour is in popular use in the Indian subcontinent, where it is used to make the following: In Andhra Pradesh, it is used in a curry with gram flour cakes called Senaga Pindi Kura (Telugu: శెనగ పిండి కూర) and is eaten with Chapati or Puri, mostly during winter for breakfast. Chila (or chilla), a pancake made with gram flour batter, is a popular street food in India. Along the coast of the Ligurian Sea, flour made from garbanzo beans, which are a different variety of chickpea closely related to Bengal gram, is used to make a thin pancake that is baked in the oven. This popular street food is called farinata in Italian cuisine, fainâ in Genoa, and is known as socca or cade in French cuisine. It is used to make panelle, a fritter in Sicilian cuisine. In Spanish cuisine, gram flour is an ingredient for tortillitas de camarones.Also in Cyprus and Greece, it is used as a garnishing ingredient for the funeral ritual food Koliva, blessed and eaten during Orthodox Memorial services. In Morocco, they make a dish called karan from gram flour and eggs, which is baked in the oven. A similar famous dish is prepared in Algeria called Garantita or Karantita (believed to be originated from the Spanish term Calentica, which means hot). In the form of a paste with water or dahi (yogurt), it is also popular as a facial exfoliant in the Indian Subcontinent. When mixed with an equal proportion of water, it can be used as an egg replacement in vegan cooking.