Besan, or gram flour, is a staple ingredient in Indian kitchens and is commonly used to prepare dishes such as pakoras, cheela, kadhi and sweets. While packaged besan is convenient, making it at home can be an easy way to have freshly prepared flour available whenever needed. Homemade besan can also be adjusted according to the desired texture and quantity.

The process begins with selecting good-quality dried chickpeas, commonly known as chana dal or Bengal gram. The chickpeas should be clean and completely dry before grinding. Any stones, damaged grains or other impurities should be removed carefully. Using dry ingredients is important because moisture can affect the grinding process and reduce the flour's shelf life.

The chickpeas can then be ground in small batches using a powerful mixer or grain grinder. Pulsing the chickpeas rather than running the appliance continuously can help prevent the flour from becoming warm during grinding. Continue until the desired consistency is reached. For smoother besan, the ground flour can be passed through a fine sieve to separate any larger particles.

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After sieving, the flour should be spread out briefly on a clean, dry plate or tray to ensure that no excess moisture remains. If a slightly coarser texture is preferred for particular recipes, the flour can be left less finely ground. Making smaller quantities at a time can also help retain freshness and reduce the need for prolonged storage.

Homemade besan can be stored in a clean, completely dry, airtight container. It should be kept away from moisture, heat and direct sunlight. For longer storage, refrigeration can help maintain its freshness, particularly in warm or humid weather. Before using stored flour, check its smell and appearance to ensure that it remains fresh.

Preparing besan at home requires little more than dried chickpeas, a suitable grinder and a sieve, making it a straightforward kitchen process. The freshly ground flour can then be used in a variety of savoury and sweet recipes. For households that regularly use gram flour, preparing it in small batches can be a practical way to keep a fresh supply on hand.

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