How is Besan Made?

 

Introduction

Besan, also known as gram flour or chickpea flour, is a versatile ingredient widely used in Indian cuisine. It is made by grinding dried chickpeas, resulting in a fine yellowish flour that adds a unique flavor and texture to a variety of dishes. In this comprehensive guide, we will delve into the traditional process of making besan, highlighting its importance and providing insights into its culinary uses. Whether you're a curious foodie or an aspiring chef, this blog will take you through the fascinating journey of how besan is made.

The Origins of Besan

Besan has a rich history dating back centuries. It is believed to have originated in India, where chickpeas have been cultivated for thousands of years. The process of making besan has been passed down through generations, preserving the authentic flavors and techniques that make it such a beloved ingredient in Indian cooking.

Selecting the Right Chickpeas

The first step in making besan is selecting the right type of chickpeas. Traditionally, a specific variety called "chana dal" is used, as it yields the best results. Chana dal is a smaller, split variety of chickpeas that are hulled and split into two halves. These chickpeas have a robust flavor and are rich in nutrients.

Cleaning and Sorting the Chickpeas

Once the chana dal is obtained, it needs to be thoroughly cleaned and sorted. This involves removing any impurities, such as stones or debris, and ensuring that only high-quality chickpeas are used. The cleaned chana dal is then washed to remove any remaining dirt.

Drying the Chickpeas

After cleaning, the chickpeas are spread out on large trays or mats to dry. Traditionally, they are sun-dried, allowing them to naturally lose moisture. This drying process is crucial as it ensures that the chickpeas are completely moisture-free, which is essential for achieving the desired texture and consistency in the besan.

Roasting the Chickpeas

Once the chickpeas are dry, they are gently roasted to enhance their flavor and aroma. Roasting also helps remove any residual moisture and makes the grinding process easier. This step can be done in a pan over low heat or in a specialized roasting machine, depending on the scale of production.

Grinding the Roasted Chickpeas

The roasted chickpeas are now ready to be ground into a fine powder. Traditionally, this was done using stone mills, where two large stones were used to crush the roasted chickpeas. However, modern methods employ electric grinders that make the process faster and more efficient. The ground flour is collected and sieved to ensure a smooth texture.

Packaging and Storage

Once the besan is ground and sieved, it is packaged and stored in airtight containers to maintain its freshness. Proper packaging is essential to protect the besan from moisture and maintain its flavor and quality. Storing besan in a cool, dry place will extend its shelf life and preserve its nutritional value.

Conclusion

Besan, the golden flour made from chickpeas, is a staple ingredient in Indian cuisine. The traditional process of making besan involves selecting the right chickpeas, cleaning and sorting them, drying and roasting, grinding them into a fine powder, and finally packaging for storage. Understanding the meticulous process behind making besan enhances our appreciation for this versatile ingredient.

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So, the next time you savor a delicious besan-based dish, you'll have a deeper understanding of the craftsmanship that goes into its creation.