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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.
Mysore pak is a rich, sweet dish prepared with ghee, sugar, gram flour, and often cardamom. Abgoosht – Kind of traditional and original Iranian stew and food; Aquafaba – Residual water from cooking legumes, used in recipes to substitute egg whites; Beguni - Deep-fried gram flour-dipped eggplant, popular in Bangladesh.
Its common ingredients are wheat flour, besan (gram flour), methi (fenugreek leaves) and other spices. It is served with condiments such as dahi , red garlic chutney and chhundo (sweet mango pickle). [3]
Litti is a dough ball made from whole wheat flour, stuffed with sattu (roasted gram flour) mixed with garlic, ginger, onions, coriander leaves, lime juice, carom seeds, nigella seeds, and mustard oil. Traditionally, it is cooked over a coal fire, giving it a distinct smoky flavour. [9]
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
It is made of gram flour (besan), all-purpose flour, ghee, sugar and milk. [2] It is usually cube-shaped or served as flakes, and has a crisp and flaky texture. Traditionally sold loose in rolled paper cones, modern industrial production has led to it being sold in the form of tightly formed cubes. [1]
"Although flour is perceived rarely to be as risky as other raw commodities or ingredients such as meat and eggs, it can still harbor disease-causing bacteria," says registered dietitian Jen Bapton.
Chickpea flour is known as gram flour or besan in South Asia and is used frequently in South Asian cuisine. In Portugal, chickpeas are one of the main ingredients in rancho, eaten with pasta, meat, or rice.