
Tips for Cooking with Gram Flour
-
Always sift gram flour to avoid lumps.
-
Let the batter rest for 10 minutes — it improves the texture.
-
Use non-stick or well-seasoned pans to prevent sticking.
-
Add chopped spinach or grated carrots for extra nutrition.
-
Don’t overcrowd the pan — cook one pancake at a time.
-
Keep the batter slightly thick for thicker pancakes.
-
Add green chilies or chilli flakes for heat.
-
Store leftover batter in the fridge for 1 day max.
-
Serve hot — they’re best fresh off the pan.
-
Pair with mint chutney, tamarind sauce, or plain yogurt.
Serve It With Suggestions
-
Fresh mint or coriander chutney
-
Plain yogurt or raita
-
Mango or lime pickle
-
Sliced avocado with lime juice
-
Chopped salad of cucumber, onion, and tomato
-
Chai tea or masala tea
-
Paneer bhurji (Indian-style scrambled paneer)
-
Lentil soup or dal
-
Fresh coconut chutney
-
Lightly sautéed greens
FAQ's
Q: What is gram flour made from?
A: Gram flour is made by grinding dried chickpeas, typically split Bengal gram or chana dal.
Q: Is gram flour gluten-free?
A: Yes — gram flour is naturally gluten-free and high in protein.
Q: Can I use it for baking?
A: Yes — it works in savory baking, flatbreads, and even some cakes when balanced with other flours.
Q: Can I make besan chilla without onion or tomato?
A: Absolutely — it's very adaptable. You can use spinach, grated carrot, or skip veg entirely.
Q: What does besan taste like?
A: It has a nutty, earthy flavour that intensifies when toasted or cooked.
Q: Can I store leftover chillas?
A: They’re best fresh, but you can refrigerate and reheat in a pan.
Q: What’s a good dip for gram flour pancakes?
A: Try mint chutney, yogurt, or even hummus for a fusion twist.
Q: Is gram flour the same as chickpea flour?
A: Yes and no — in most recipes they are interchangeable, but true chickpea flour (from whole garbanzo beans) can be slightly coarser.
Q: Can I make the batter in advance?
A: Yes, but don’t store it more than 24 hours, as gram flour can ferment.
Q: How do I make it crispier?
A: Use a hot pan, minimal batter spread, and a little extra oil.