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Besan, or gram flour, is very commonly used in many cuisines, especially in the South Asian region. This is derived from ground chickpeas, well-known for rich protein content, a mildly nutty taste, and gluten-free properties, making it useful for a variety of recipes. Knowing how to utilise besan well can improve your cooking abilities, whether you're creating sweets like besan ladoos or savoury appetisers like bhajis and pakoras.
However, there are several difficulties when cooking with besan, such as balancing flavours with other ingredients and getting the proper texture. By following basic guidelines, one can achieve delicious outcomes and avoid many common blunders that can change the texture or flavour of pakoras, dhokla, or any kind of besan-based sweet.
Choosing The Right Quality Besan
Selecting quality flour is the first step to using besan efficiently. Depending on the source and kind of chickpeas used, besan can have a wide range of textures and flavours. Because it will have a direct effect on the flavour and texture of your food, choose besan that is finely ground, lump-free, and smells fresh and nutty. Always verify the expiration date while buying besan. It's best to smell and check the flour before using store-bought besan because it can lose its flavour and strength over time.
Storage Tips
Proper storage of besan is essential to preserving its quality and avoiding spoilage. Besan should be stored in an airtight container out of direct sunlight in a cold, dry location. Before keeping besan, the container should be totally dry to avoid moisture resulting in lumps or the growth of mould. Keeping your flour clean and usable can be achieved by storing it in glass or metal containers, which are more effective at keeping pests away than plastic ones. As a natural preservative in humid locations, think about including a few bay leaves in the container. Besan may keep its fresh texture and aroma for up to six months if stored correctly.
Roasting Tips
For many recipes, roasting besan is an essential step that enhances its nutty flavour and eliminates its raw taste. To avoid burning, always roast besan over low to medium heat while stirring constantly. You'll notice a lovely aroma as the colour gradually turns to a light golden brown. Spread the flour evenly in the pan and roast tiny portions at a time for optimal results. The roasting time depends on the degree of roasting as well as the quantity, but it typically takes anything from 8 to 10 minutes. Before using the besan in recipes, let it cool fully after roasting.
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Also read: 8 Tasty Besan Recipes That You Must Try
Temperature Tips
In recipes made with besan, the temperature of the components and the cooking surfaces is crucial. When making mixtures, use room-temperature water because cold water might cause lumps. Make sure the oil is at the proper temperature before frying pakoras or other foods that are besan-battered. The dish will become oily if it is too cool; if it is too hot, the surface will burn while the inside stays uncooked. Another important parameter for the right rise and the texture of the dishes similar to dhokla is the steaming temperature, which has to be constant.
Use As A Thickening Agent
Besan is a great way to make soups, stews, and sauces thicker. Because of its natural ability to absorb liquids, it may provide a variety of dishes with body and texture without substantially changing their flavour. Before using besan as a thickening in your dish, combine it with cold water to form a smooth paste. This keeps lumps from developing. Whisk the paste into the cooking liquids gradually, then cook until it thickens. In addition to creating a more consistent result, this technique adds more nutritional value to your meals.
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Using In Batter
Besan is frequently used in batters used to fry meats and vegetables. Its texture and flavour combine to provide a tasty and crispy outside. Besan can be blended with other flours and spices in order to enhance their flavour. Choose a combination that is neither too thick nor too watery for best results. With your favourite seasonings, a nice ratio is roughly one part water to one part besan. Some spices, such as chilli, cumin, and turmeric, can enhance the taste of your foods and even create various values for your fried foods.
Seasoning And Flavouring
With the right seasoning, the nutty flavour of besan can be enhanced. To maximise flavour and release essential oils, toast spices before adding them to besan recipes. Red chilli powder, cumin, turmeric, and ajwain are examples of common complimentary spices. To keep the batter from being too thin, add the salt to the besan batter right before frying. Roasted besan goes well with ghee, cardamom, coconut, nutmeg, and jaggery in sweet recipes.
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Apart from that, there are so many things possible when you’re cooking with besan to make your dishes even better. Besan is one ingredient that is beneficial to any dish, whether you are baking healthy fritters or deep-frying the tastiest snacks. So get your supplies together and enjoy discovering the beautiful world of Besan.
