Are Besan And Gram Flour The Same?

Dry chickpeas, commonly known as garbanzo beans, are used to make chickpea flour. Gram flour is a similar flour prepared from yellow gram lentils, which are split chickpeas. In Hindi, split chickpea flour is known as Besan. Chickpea flour is a term used to describe both of these products.

Chickpea flour is widely used in Indian, Pakistani, and Bangladeshi cuisines, among others. In India, it’s used in the batter for pakoras. It’s used to produce Socca in southern France.

Chickpea flour can be used to thicken sauces or curries and is an excellent gluten-free substitute for wheat or all-purpose flour in many recipes.

In just 10 minutes, you can create fresh flour at home using a high-powered blender or a grain mill. When compared to store-bought organic flours, they can also be highly cost-effective.

I appreciate that purchasing a high-powered blender or a grain mill simply to prepare flour isn’t appealing. However, if you already have one, put it to good use by grinding some flours in it. We love our Nutrimill Harvest grain mill since it allows us to mill fresh whole wheat flour for baking breads as well as fresh chickpea and lentil flour as needed. Fresh food always tastes better than store-bought food.

Let’s examine the distinctions between chickpeas and yellow gram lentils (chana dal). After that, we’ll talk about how to create chickpea flour.

What is difference between chana flour and besan?

Besan is not the same as chickpea flour. Besan, often known as gram flour, is a chana dal or split brown chickpea flour. Chickpea flour, often known as garbanzo flour, is made from ground white chickpeas. Although the flavors are similar, the flour is not. Read on to learn about the differences and when to use each type of flour.

Besan, often known as gram flour, is a chana dal or split brown chickpea flour. Chickpea flour, often known as garbanzo flour, is made from ground white chickpeas. Both have a similar flavor and behavior, but there are enough differences that substituting one for the other can sometimes result in a recipe being ruined.

Chickpea flour, which is lighter, coarser, and frothy, is shown in the top bowl. The Besan in the bottom bowl is finer, smoother, and thus more compact.


Besan is not the same as chickpea flour. Brown chickpea flour or chana dal (split brown chickpeas) flour, or a blend of split chickpeas and split peas flour, is used to make Indian Besan (Gram flour). Because it is a flour made from chickpeas, it might be called chickpea flour.

Chickpea flour, often known as garbanzo flour in the United States, is the flour of white chickpeas.

Besan is typically finer ground than chickpea flour and requires far less water.

Because white chickpea flour is a coarse flour, it requires more water to achieve the same consistency batter. It also produces a drier product when used in baking or other applications.

They have a distinct flavor. When swapping one for the other in a recipe, you must sometimes account for these variances. Substitutes work well in some recipes but need to be tweaked in others. They also have a bitter flavor when raw, thus they’re not ideal for raw flour dishes like edible cookie dough.

Chana Dal is just split brown chickpeas with the skin removed, as you can see in the photos. This chana dal is ground into besan flour. The kala chana besan has a darker hue and a more earthy flavor when made using brown chickpeas with the skin. This besan is less popular than conventional chana dal besan.

Can I use plain flour instead of chickpea flour?

How to Substitute Chickpea Flour: 1 cup standard white flour can be substituted for 3/4 cup chickpea flour. More gluten-free flours, such as oat flour and almond flour, should be made.

Is corn flour and gram flour the same?

The alternatives to gram flour listed here may not have the same nutty and savory flavor as gram flour. However, they will have a comparable texture and flavor to a large extent.

Chickpea Flour is a flour made from chickpeas.

If you can’t get gram flour, try one of the alternative names for the nutty staple. Chickpea flour, garbanzo flour, and garbanzo bean flour are all common names for gram flour. Gram flour and chickpea flour are the same item. Both thickeners are remarkable and give fried meals a superb texture.

If your recipe calls for gram flour, try coating your meat or vegetables in any chickpea flour. You can’t go wrong with this.

2. Flour made from rice

Rice flour is gluten-free, making it a great gluten-free substitute for gram flour that is just as nutritious. It thickens similarly to gram flour and can be used as a coating. Rice flour absorbs less oil, resulting in less calories and a more consistent texture across the board. Your meat or veggies will also be less likely to become greasy, preserving the original flavors.

3. Corn Meal

In the same way as gram flour binds two things together, cornflour does as well. It’s also a fantastic thickener. In practically any recipe, cornflour can be used in place of gram flour. It’s a tad too dense, though, for meals like Pakoras or Cheela. Because of the mild flavor of corn, your foods will have a richness to them.

Quinoa Flour is a type of grain that comes from the quinoa plant

The texture and flavor of quinoa are strikingly similar to that of whole wheat flour. Quinoa flour is a nutritious and dependable alternative to chickpea flour. It’s gluten-free and deliciously nutty and sweet. Try making your own if you can’t locate any at your local health food store.

2 cups quinoa seeds, rinsed Allow to cool after baking until brown. It normally takes less than five minutes to complete this task. Then, using a quarter cup at a time, pulse the quinoa in a blender or food processor until fine. For every 1/4 cup quinoa, you’ll obtain about 1/3 cup flour, which will keep in the fridge for six months.

Millet Flour is a type of millet that is used to make flour

Gluten-free gram flour replacements include stone ground and whole grain millet flour. For the finest flavor, we recommend using whole-grain millet. Millet is popular because of its characteristic creamy color.

It does, however, have a bitter aftertaste that some people find too strong. As a result, it’s recommended to combine millet with a different flour, such as soybean or rice flour.

6. Flour made from whole wheat

Whole wheat flour offers a lovely nutty flavor because nothing has been removed and the whole wheatberry has been processed. It’s a good substitute for gram flour, which is coarse in comparison.

The flavor of the recipes will be enhanced, but the texture will be denser. It’s possible to coat with whole wheat flour, although it’s not recommended. The sweetness that emerges when whole wheat flour is fried is disliked by the majority.

Cassava Flour is number seven on the list.

Many gluten-free cooks choose cassava flour, which is derived from ground cassava root. The first thing you’ll notice about cassava flour is that it’s much finer than other flours. The flavor has an unmistakable neutrality to it.

As a result, it’s one of the most adaptable gram flour alternatives, suitable for a wide range of applications. Cassava can be used in a variety of ways, including baking, thickening, coating, and all traditional dishes. It can be used in place of chickpea flour for a variety of purposes.

8. Oatmeal Powder

Oat flour made from powdered oatmeal is a good substitute for gram flour. It works well as a thickening. It holds together well and has a similar nutty flavor. Make your own powdered oatmeal if you can’t locate it. In a blender or food processor, pulse the rolled oats until they have the fine consistency of flour.

Soybean Flour (nine)

Keep in mind that soybean flour may influence thyroid function before using it as a gram flour substitute. If you have hyperthyroidism or hypothyroidism, stay away from soybean flour.

As a result, it’s a good source of protein and can be used in place of gram flour. Soybean flour has a moderate but similar nutty flavor, and it’s practically as adaptable as rice flour.

Buckwheat Flour (#10)

When you’re short of Besan, gluten-free buckwheat flour is an excellent substitute. The flavor is savory and deep, making it ideal for coatings and thickening.

Buckwheat, on the other hand, isn’t suitable for most desserts. Nonetheless, because of its low GI and high protein and calcium content, it is a nutritious option that anyone who like baked products should try.

Spelt Flour (#11)

Whole wheat flour and spelled flour are extremely similar, but spelled flour is much finer. It has a similar texture to whole grain flour and adds a lot of flavor to dishes.

Spelt can be used to make bread, savory foods, coatings, and thickening agents. It can also be used in sweets and cookies to give cakes and other sweet baked items a light feel.

Lentil Flour (nineteenth)

Everyone should try lentil flour as a tasty and healthful alternative to gram flour. Unfortunately, lentil flour might be difficult to come by. Make your own if your health shop or grocery store doesn’t have any.

a cup or two of lentils, rinsed (if not more.) Using paper towels, dry your lentils. To toast the dried lentils, spread them out on a prepared baking pan and cook for about five minutes. Allow the lentils to cool before using. Pulse the mixture in a blender or food processor until it reaches a fine, powdered consistency. Using a sieve, remove anything that is too big to pass through.

Tapioca Flour (#13)

The starch derived from cassava roots is used to make tapioca flour. It’s one of the more chewy gram flour alternatives. This means it’s a terrific thickener and works well as a coating for fried foods.

However, because tapioca flour is 100% starch, we don’t recommend baking with it alone. It would have to be combined with another flour.

14. Flour made from coconut

Coconut flour is a gram flour alternative with significantly higher binding power than regular flour. As a result, when replacing coconut flour for gram or all-purpose flour, you’ll only need a fourth of the amount.

To compensate for the moisture and structure, most recipes will require you to add an egg for every quarter cup of coconut flour. If you’re vegan, you can replace the eggs with chia seed or flaxseed and water.

There are a lot of good gram flour replacements out there. Each one will perform the same function as besan flour while also imparting its own distinct flavor.

Depending on the recipe, you might choose to use a nutty ingredient like oatmeal powder or a more neutral option like rice flour. The crispiness is fantastic, and the thickening has a lovely simple taste. Many chefs believe that mixing flours yields the greatest results. Good luck coming up with your own delectable combinations!

Recipes made with these Flours

  • Roti, chapati, paratha, poori, and phulka are all made with atta, or whole wheat flour.
  • Naan, bhatura, luchi, kulcha, muffins, and cakes are made with maida all-purpose flour or plain flour. Atta is a healthier alternative to maida.
  • Pakoras/fritters, besan ladoos, khandvi, dhokla, methi muthia, missi roti, and besan halwa are all made with besan flour. It’s gluten-free.
  • Rice flour (chawal ka atta) is used to make kozhakatai, pooris, and rice bhakri/rotis. It is gluten-free.
  • Makai ka atta (makki ka atta) – maize flour is yellow and prepared from dried corn, while corn flour is white and made from corn kernel starch. Makki ki roti is a popular Punjabi dish.
  • Sooji (wheat cream) (both coarse and fine). Sooji halwa, rava dosa, rava kesari, and rava upma are all made with rava.
  • Ragi or nachni flour is made from finger millet (used in making ragi dosa, roti, upma). It is gluten-free.
  • Bajra is the flour made from pearl millet (used in making bajra roti or bajra bhakri, thepla). It is gluten-free.
  • Jowar flour is made from white millet or sorghum (used in making bhakris, thepla, thalipeeth). It is gluten-free.
  • Sattu ka atta (roasted and ground pulses and cereals) or even roasted gram powder will suffice. You can prepare sattu, paratha, laddu, and chilli.
  • Soy flour is prepared by roasting whole soybeans and then grinding them. It’s commonly used to make rotis, parathas, and pancakes using whole wheat flour. It is gluten-free.

Are grams the same as chickpeas?

Gram, Bengal gram, garbanzo, garbanzo bean, and Egyptian pea are some of the other names for chickpeas. What makes a chickpea different from a garbanzo bean? Nothing! It’s the same thing with new names.

What is gram flour used for?

What is gram flour, exactly? Gram flour, often known as chickpea flour, is prepared from ground chickpeas and has a nutty, earthy flavor. It’s gluten-free by nature, and it’s commonly used in Indian dishes like bhajis and pakoras.