Gram flour: Difference between revisions
Created page with "{{Short description|Pulse flour}} {{nutritionalvalue | name=Gram flour | image=Gram flour AvL.jpg | kJ=1619 | protein=22 g | water=10 g | fat=6 g | carbs=57 g | fiber=10 g | sugars=10 g | iron_mg=4 | calcium_mg=45 |magnesium_mg=166 | phosphorus_mg=318 | potassium_mg=846 | zinc_mg=2 | folate_ug=437 | selenium_ug=8 | niacin_mg=1 | sodium_mg=64 | source_usda=1 }} '''Besan''' or '''gram flour''' is a pulse flour made from..." |
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{{Short description|Pulse flour}} | {{Short description|Pulse flour}} | ||
{{nutritionalvalue | name=Gram flour | image=Gram flour AvL.jpg | kJ=1619 | protein=22 g | water=10 g | fat=6 g | carbs=57 g | fiber=10 g | sugars=10 g | iron_mg=4 | calcium_mg=45 |magnesium_mg=166 | phosphorus_mg=318 | potassium_mg=846 | zinc_mg=2 | folate_ug=437 | selenium_ug=8 | niacin_mg=1 | sodium_mg=64 | source_usda=1 }} | {{nutritionalvalue | name=Gram flour | image=Gram flour AvL.jpg | kJ=1619 | protein=22 g | water=10 g | fat=6 g | carbs=57 g | fiber=10 g | sugars=10 g | iron_mg=4 | calcium_mg=45 |magnesium_mg=166 | phosphorus_mg=318 | potassium_mg=846 | zinc_mg=2 | folate_ug=437 | selenium_ug=8 | niacin_mg=1 | sodium_mg=64 | source_usda=1 }} | ||
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'''Besan''' or '''gram flour''' is a [[pulse (legume)|pulse]] [[flour]] made from chana dal or [[chickpea]] flour (split [[Bengal gram]]) or brown/[[Chickpea#Desi chana|''kaala chana'']], a chickpea. It is a staple ingredient in the cuisines of the [[Indian subcontinent]], including [[Indian cuisine|Indian]], [[Bangladeshi cuisine|Bangladeshi]], [[Burmese cuisine|Burmese]], [[Nepali cuisine|Nepali]], [[Pakistani cuisine|Pakistani]], [[Sri Lankan cuisine|Sri Lankan]], [[Caribbean cuisine|Caribbean]], and [[ Lunigiana]] cuisines. | '''Besan''' or '''gram flour''' is a [[pulse (legume)|pulse]] [[flour]] made from chana dal or [[chickpea]] flour (split [[Bengal gram]]) or brown/[[Chickpea#Desi chana|''kaala chana'']], a chickpea. It is a staple ingredient in the cuisines of the [[Indian subcontinent]], including [[Indian cuisine|Indian]], [[Bangladeshi cuisine|Bangladeshi]], [[Burmese cuisine|Burmese]], [[Nepali cuisine|Nepali]], [[Pakistani cuisine|Pakistani]], [[Sri Lankan cuisine|Sri Lankan]], [[Caribbean cuisine|Caribbean]], and [[ Lunigiana]] cuisines. | ||
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== Characteristics == | == Characteristics == | ||
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 contains a high proportion of [[carbohydrates]], higher fiber relative to other flours, no [[gluten]], and a higher proportion of [[protein]] than other flours. | ||
==Dishes== | ==Dishes== <!--T:4--> | ||
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===Indian subcontinent and the Caribbean=== | ===Indian subcontinent and the Caribbean=== | ||
Gram flour is in popular use in the [[Indian subcontinent]] and the [[Caribbean]], where it is used to make the following: | Gram flour is in popular use in the [[Indian subcontinent]] and the [[Caribbean]], where it is used to make the following: | ||
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In [[Andhra Pradesh]], it is used in a [[curry]] with gram flour cakes called senaga pindi kura ({{langx|te|శెనగ పిండి కూర}}) and is eaten with [[chapati]] or [[Puri (food)|puri]], mostly during winter for breakfast. Chila (or chilla), a [[pancake]] made with gram flour [[Batter (cooking)|batter]], is a popular [[street food]] in India. | In [[Andhra Pradesh]], it is used in a [[curry]] with gram flour cakes called senaga pindi kura ({{langx|te|శెనగ పిండి కూర}}) and is eaten with [[chapati]] or [[Puri (food)|puri]], mostly during winter for breakfast. Chila (or chilla), a [[pancake]] made with gram flour [[Batter (cooking)|batter]], is a popular [[street food]] in India. | ||
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===Southeast and East Asia=== | ===Southeast and East Asia=== | ||
Gram flour, which is called ''pe hmont'' (ပဲမှုန့်, lit. 'bean flour') in [[Burmese language|Burmese]], is commonly used in [[Burmese cuisine]]. Roasted gram flour is commonly added to season [[Burmese salads]], and is the principal ingredient of [[Burmese tofu]]. Roasted gram flour is also used to thicken several noodle soup dishes, including [[mohinga]] and [[ohn no khao swè]]. | Gram flour, which is called ''pe hmont'' (ပဲမှုန့်, lit. 'bean flour') in [[Burmese language|Burmese]], is commonly used in [[Burmese cuisine]]. Roasted gram flour is commonly added to season [[Burmese salads]], and is the principal ingredient of [[Burmese tofu]]. Roasted gram flour is also used to thicken several noodle soup dishes, including [[mohinga]] and [[ohn no khao swè]]. | ||
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Gram flour is also used to make ''[[jidou liangfen]]'', a Yunnanese dish similar to Burmese tofu salad. | Gram flour is also used to make ''[[jidou liangfen]]'', a Yunnanese dish similar to Burmese tofu salad. | ||
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===Southern Europe=== | ===Southern Europe=== | ||
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]], ''calda'' in [[ Carrara]], and is known as ''socca'' or ''cade'' in [[French cuisine]]. It is used to make [[panelle]], a [[fritter]] in [[Sicilian cuisine]], and ''panisses,'' a similar fritter from [[France]]. In [[Spanish cuisine]], gram flour is an ingredient for [[tortillitas de camarones]]. | 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]], ''calda'' in [[ Carrara]], and is known as ''socca'' or ''cade'' in [[French cuisine]]. It is used to make [[panelle]], a [[fritter]] in [[Sicilian cuisine]], and ''panisses,'' a similar fritter from [[France]]. 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 [[Memorial service (Orthodox)|Orthodox memorial services]]. In the cuisine of [[Antakya]] in Turkey, it is used in the preparation of [[hummus]]. | Also in [[Cyprus]] and [[Greece]], it is used as a garnishing ingredient for the funeral ritual food [[koliva]], blessed and eaten during [[Memorial service (Orthodox)|Orthodox memorial services]]. In the cuisine of [[Antakya]] in Turkey, it is used in the preparation of [[hummus]]. | ||
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===North Africa=== | ===North Africa=== | ||
In Algeria and East Morocco, they make a dish called ''[[karantika]]'' from unroasted chickpea flour, which is topped with beaten egg and baked in the oven. The dish is also called ''garantita'' or ''karantita'' (originated from the Spanish term ''calentica'', which means 'hot'). | In Algeria and East Morocco, they make a dish called ''[[karantika]]'' from unroasted chickpea flour, which is topped with beaten egg and baked in the oven. The dish is also called ''garantita'' or ''karantita'' (originated from the Spanish term ''calentica'', which means 'hot'). | ||
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==See also== | ==See also== | ||
*''[[Kinako]]'' | *''[[Kinako]]'' | ||
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{{DEFAULTSORT:Gram Flour}} | {{DEFAULTSORT:Gram Flour}} | ||
[[Category:Flour]] | [[Category:Flour]] | ||
[[Category:Chickpea dishes]] | [[Category:Chickpea dishes]] | ||
{{二次利用|date=21 June 2025, at 10:37}} | {{二次利用|date=21 June 2025, at 10:37}} | ||
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Latest revision as of 18:18, 12 July 2025
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Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||
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Energy | 1,619 kJ (387 kcal) | ||||||||||||||||||||||||||||||||
57 g | |||||||||||||||||||||||||||||||||
Sugars | 10 g | ||||||||||||||||||||||||||||||||
Dietary fiber | 10 g | ||||||||||||||||||||||||||||||||
6 g | |||||||||||||||||||||||||||||||||
22 g | |||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||
Other constituents | Quantity | ||||||||||||||||||||||||||||||||
Water | 10 g | ||||||||||||||||||||||||||||||||
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. |
Besan or gram flour is a pulse flour made from chana dal or chickpea flour (split Bengal gram) or brown/kaala chana, a chickpea. It is a staple ingredient in the cuisines of the Indian subcontinent, including Indian, Bangladeshi, Burmese, Nepali, Pakistani, Sri Lankan, Caribbean, and Lunigiana cuisines.
Characteristics
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.
Dishes
Indian subcontinent and the Caribbean
Gram flour is in popular use in the Indian subcontinent and the Caribbean, where it is used to make the following:
- A variety of snacks
- Sev
- Bhajjis
- Bikaneri bhujia
- Bonda
- Boondi
- Chakki
- Chakli
- Chila/dhirda (besan dosa)
- Dhokla/khaman
- Kadhi
- Zunka/pithala/pithla
- Laddu
- Soan papdi
- Mysore pak
- Pakoras
- Papadums
- Patra
- Pholourie
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.
Southeast and East Asia
Gram flour, which is called pe hmont (ပဲမှုန့်, lit. 'bean flour') in Burmese, is commonly used in Burmese cuisine. Roasted gram flour is commonly added to season Burmese salads, and is the principal ingredient of Burmese tofu. Roasted gram flour is also used to thicken several noodle soup dishes, including mohinga and ohn no khao swè.
Gram flour is also used to make jidou liangfen, a Yunnanese dish similar to Burmese tofu salad.
Southern Europe
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, calda in Carrara, and is known as socca or cade in French cuisine. It is used to make panelle, a fritter in Sicilian cuisine, and panisses, a similar fritter from France. 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 the cuisine of Antakya in Turkey, it is used in the preparation of hummus.
North Africa
In Algeria and East Morocco, they make a dish called karantika from unroasted chickpea flour, which is topped with beaten egg and baked in the oven. The dish is also called garantita or karantita (originated from the Spanish term calentica, which means 'hot').
See also
- Kinako
- List of chickpea dishes
- Oralu kallu, a type of grinding machine using stone to produce flour in some parts of India
![]() | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Gram flour(21 June 2025, at 10:37編集記事参照)を素材として二次利用しています。 Item:Q22588 ![]() |