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The most common variety of chickpea in South Asia, Ethiopia, Mexico, and Iran is the desi type, also called Bengal gram. [35] It has small, dark seeds and a rough coat. It can be black, green or speckled. In Hindi, it is called desi chana 'native chickpea' or kala chana 'black chickpea', and in Assamese and Bengali, it is called boot or chholaa ...
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 and Caribbean cuisines.
Please note that Bengal Gram is not chick peas. Not botanically nor in taste, size and texture. The confusion rises from the name of chick peas in Hindi - Kabuli Chana or Afghan Chana. And similar useage in some cooking.
Chakli is typically made from flours of rice, Bengal gram (brown chickpea) and black gram (urad daal). It has several variations, depending on the types and proportion of flours used. Murukku, is a South Indian snack typically made with Rice and black gram (urad daal) flour during Diwali. It is also very popular in South Africa, introduced by ...
There are several different varieties of chikki in addition to the most common groundnut (peanut) chikki. Each variety of chikki is named after the ingredients used, which include puffed or roasted Bengal gram, sesame, puffed rice, beaten rice, or khobra (desiccated coconut), and other nuts such as almonds, cashews and pistachios.
Beguni (Bengali: বেগুনী) is a common Bengali snack which is a Ramadan staple all over Bangladesh.It is made of eggplant (also known as aubergine or brinjal) which is sliced and dipped in gram flour batter before being either fried or deep fried in oil.This dish is popular in the eastern Indian states of West Bengal, Assam and Tripura. [1]
Macrotyloma uniflorum (horsegram, also known as horse gram, kulthi bean, gahat, hurali, or Madras gram [2]) is a legume native to tropical southern Asia, known for its distinct taste and texture, widely used legume in many cuisines. It is also known for human consumption for its rich nutrients and reputed medicinal properties.