Besan Flour

Stone-ground from certified organic chana dal grown in Madhya Pradesh and Maharashtra, unrefined and processed without bleaching. Two things separate this from the standard besan on a supermarket shelf. First, stone-milling grinds slowly and at low temperature, which keeps the flour's texture coarse and its flavour distinctly nutty, where high-speed roller mills heat the grain and flatten both. Second, no bleaching — commercial besan is frequently whitened to look more uniform, a purely cosmetic step. There is also a substitution issue in this category worth knowing: cheaper besan is often cut with matar (pea) flour, which is paler, blander and considerably cheaper than chana. Real besan is a warm yellow with visible grain rather than a smooth pale powder. Steam sterilisation handles microbial load without chemical fumigation. Used for pakoras, kadhi, dhokla, sweets and as a batter binder. Pure & Sure tests each harvest against 250+ pesticide residues in NABL and ISO 17025 accredited laboratories.