Which of These is a Main Ingredient of Besan?

November 3, 2025 •

3 min read

Besan, a staple in Indian cuisine for millennia, has seen a surge in global popularity due to its versatility and gluten-free properties. This humble golden powder is the basis for countless delicious snacks, curries, and sweets. But what is the true identity of its main ingredient, and how is it made?

Quick Summary

Besan, or gram flour, is made from ground chana dal, a type of split brown chickpea. Learn how this gluten-free, protein-rich flour differs from regular chickpea flour and its many culinary uses.

Key Points

Main Ingredient: The core ingredient of besan is chana dal, which is the split brown chickpea.
Not all Chickpea Flour is Besan: While sometimes called chickpea flour, besan is specifically made from desi (brown) chickpeas, differentiating it from flour made from kabuli (white) chickpeas.
Fine Texture: The grinding of chana dal results in a finer, smoother flour compared to the often coarser texture of kabuli chickpea flour.
Naturally Gluten-Free: As it is made from chickpeas, besan is a safe and nutritious gluten-free alternative to wheat flour.
High in Nutrients: Besan is rich in protein, dietary fiber, folate, and minerals, making it a healthy and filling ingredient.
Versatile for Cooking: It is widely used in South Asian cuisine for making snacks, sweets, curries, and batters.

What is the main ingredient of besan?

The primary ingredient of besan is chana dal, which are split brown chickpeas with the outer skin removed. While besan is often referred to as chickpea flour or gram flour in English, traditional besan, especially in South Asian cooking, is made specifically from the desi variety of chickpeas, which are smaller and darker compared to the larger, paler kabuli chickpeas.

The process involves selecting mature brown chickpeas (kala chana), splitting them into dal, and then finely grinding them into a pale yellow powder. This process results in besan's fine texture and characteristic earthy, nutty flavor.

The process of making besan

The production of besan involves several key steps:

Selecting mature brown chickpeas (kala chana).
Splitting the chickpeas and removing the skin to get chana dal.
Grinding the chana dal into a fine powder.
Sifting the flour to achieve a consistent, smooth texture.

Besan's rich history and cultural significance

Besan originated in the Indian subcontinent and has been used for thousands of years. It's a fundamental part of culinary traditions across India, Pakistan, and Bangladesh. Beyond cooking, besan is used in South Asian skincare rituals as a natural exfoliant called 'ubtan', highlighting its deep cultural integration.

Culinary applications and variations

Besan's versatility makes it useful in numerous dishes:

Snacks: Used for batters in pakoras and bhajis.
Savory Pancakes: Forms the base for chilla or pudla.
Curries: Serves as a thickener, as seen in kadhi.
Sweets: An ingredient in besan ladoo and mysore pak.
Gluten-Free: A suitable alternative for thickening and baking.

Besan vs. Chickpea Flour: A comparison table


Feature	Besan (Gram Flour)	Chickpea Flour (Kabuli)
Source Chickpea	Split brown chickpeas (chana dal)	Whole white chickpeas (garbanzo beans)
Texture	Finer, softer, and more compact	Coarser and fluffier
Flavor	Milder, earthier, and less bitter when raw	Stronger, more prominent raw flavor
Water Absorption	Requires less water to form a batter	Requires more water to form a batter
Best For	Fritters, thin pancakes (chilla), thick curries, Indian sweets	Baked goods, thick frittatas, vegan scrambles, socca
Common Use	South Asian cuisine	Mediterranean and Western gluten-free baking

Nutritional profile of besan

Besan is a nutritious ingredient, providing plant-based protein, dietary fiber, and supporting digestion and blood sugar regulation. It contains essential nutrients like folate, iron, magnesium, and phosphorus, beneficial for cellular function, energy, and bone health.

Why besan is a gluten-free hero

Made from chickpeas, besan is naturally gluten-free, making it suitable for those with celiac disease or gluten sensitivity. It's a whole-food option that adds texture and flavor to dishes without needing extra gums. For more on chickpea flour recipes, explore resources like the one from Forks Over Knives(https://www.forksoverknives.com/how-tos/what-is-chickpea-flour/).

Conclusion

The main ingredient of besan is chana dal, or split brown chickpeas. This gives besan its unique properties for traditional Indian cooking. While sometimes used interchangeably, besan and chickpea flour differ based on the chickpea type and grind. Besan is a versatile, gluten-free, and nutrient-rich flour with wide culinary and even traditional skincare uses.

Besan: Essential facts and culinary tips

Origin: Made from chana dal (split brown chickpeas).
Flavor: Earthy, nutty flavor that improves with cooking.
Texture: Fine and smooth, ideal for batters.
Roasting: Enhances flavor for sweets like ladoo.
Binder: Acts as a natural binding agent.
Health: High in protein, fiber, folate, and iron.
Versatile: Used in snacks, curries, sweets, and thickening.

Frequently Asked Questions

No, not exactly. While besan is a type of chickpea flour, it is specifically made from split brown chickpeas (chana dal) and is typically more finely ground than the chickpea flour often found in Western stores, which is made from whole white garbanzo beans.

Yes, besan is naturally gluten-free as it is derived from chickpeas, which are legumes. However, those with severe sensitivities should always check product labels for cross-contamination warnings from mills that also process wheat.

Gram flour is simply the English translation for besan. In most contexts, the terms are used interchangeably and refer to the fine flour made from chana dal, or split brown chickpeas.

Besan is incredibly versatile. It is used to make batters for frying snacks like pakoras, as a thickener for curries, to create savory pancakes (chilla), and as a base for sweets such as ladoo.

You can, but it may require adjustments. Regular chickpea flour is coarser and absorbs more water, so you may need to use less flour or more liquid to achieve the desired consistency in recipes traditionally made with besan.

Besan is a nutritional powerhouse. It is high in protein, rich in fiber for good digestion, has a low glycemic index, and is a good source of minerals like iron, magnesium, and folate.

Yes, besan has long been used in traditional skincare. When mixed with water, yogurt, or turmeric, it creates a paste known as 'ubtan' that acts as a natural exfoliant, cleanser, and skin brightener.