Besan or gram flour, also known as chickpea flour, is made from Bengal gram or chickpeas and is widely accessible in shops and online. Vegetables are dipped in besan batter and fried until golden brown in the north; Rajasthanis use it to make gatta curry, which is gram flour dumplings cooked in a yoghurt-based gravy; Gujarat boasts of khandvi, besan kadhi, and other similar dishes; while Maharashtra is known for batata vada. Besan is also a prominent ingredient in Indian street cuisine and sweets such as halwa, laddoo, and barfi, among others. Aside from cooking, it is considered to be an effective cure for skin problems. It's commonly used in face packs to remove skin darkening and promote a healthy, blemish-free complexion, and it's also effective as a body and facial scrub for exfoliation. Besan is full of benefits and nutritious values. Besan is gluten-free, so it's a perfect choice for gluten-intolerant people. Vitamin A and K, calcium, magnesium, potassium, zinc, iron, phosphorus, manganese, selenium, and copper are among the vital components found in it. It's an excellent source of protein for vegetarians and a good substitute for eggs.
Here are some dishes you can make with Besan for your dinner
Gatte Ki Sabzi
Gatte ki sabzi is a traditional Rajasthani curry dish made with chickpea flour (gram flour) dumplings and a spicy yoghurt sauce. The dry climate influenced the development of most Rajasthani food. This recipe is unique in that it does not require any fresh veggies. This dish is made with steamed and lightly fried gram flour dumplings with a tangy tomato, buttermilk, and spice gravy. It's served best with rice and rotis (Indian flatbread). It's simple to prepare and goes well with roti and plain rice.
Kadhi
Kadhi, also known as karhi, is a Rajasthani dish. It is made with a thick gravy prepared with gram flour and vegetable fritters called pakoras, to which dahi is added to give a sour taste. It's usually served with rice or roti. Pakoras are added to the gram flour gravy in Northern India, along with sour yoghurt to add taste. They're served with roti or boiling rice. In India, the Sindhi diaspora makes kadhi by roasting chickpea flour and then adding vegetables to the chickpea stew. To give it a sour flavour, tamarind pulp is used instead of yoghurt.
Pithla
Pithla is a Maharashtrian traditional dish prepared with chickpea flour or besan. This pithla bhakri recipe, also known as besan ki sabzi in other regions of India, prepares a spicy curry with gramme flour and onions. It is a traditional Maharashtrian cuisine that can be readily cooked at home and is traditionally served with Bhakri and Thelcha. Gram flour (besan), ginger, garlic, green chillies, asafoetida, mustard seeds, and cumin seeds are all you need to make this traditional pithla bhakri dish. It's a light to medium yellow curry with a tangy flavour that reminds you of North Indian Kadhi. The sourness is the only difference between the two recipes.
Besan Missi Parantha
Are you fond of paranthas but don't want to have anything heavy for the dinner? Try the besan missi parantha that is nutritious and delicious. All you have to do is mix onions, spices, and ginger-garlic with besan and knead a dough. Make a parantha with that dough and have it with garlic chutney, pudina chutney or spiced yoghurt.