Black Gram Besan vs Chickpea Besan

Switching from chickpea besan to black gram besan changes more than flavour. The batter itself behaves differently, and a recipe built around one does not automatically work with the other.

What actually differs

Black gram besan feels heavier and holds more water than chickpea besan, changing how a batter comes together.
The finished dish, like chilla, tends to be softer and less crisp at the edges with black gram besan than with chickpea besan.
Flavour is noticeably earthier with black gram besan, milder and more neutral with the standard chickpea version.
Ratios and rest time may need adjusting when switching between the two, since black gram besan's batter behaves differently.
Neither is simply better. The choice depends on the texture and flavour you actually want in the finished dish.

[One cook switching from chickpea to black gram besan for chilla describes exactly this heavier, softer result and asks how others adjust their ratios](/community/dsc_truegrit_010), a useful read before your first batch.

Picked this week

Black gram besan

Khutmili Farm II · Khutmili

Black Gram Besan

$1.25 · 1 KG

Our standards

Besan comparison questions

Why is my black gram besan chilla softer than usual?: Black gram besan holds more water and generally gives a softer result with less crisp edges than chickpea besan.
Should I thin the batter differently for black gram besan?: Many cooks thin it slightly less or rest it longer, since it absorbs more water than chickpea besan does.
Does black gram besan taste very different?: Yes, noticeably earthier than the milder, more neutral flavour of standard chickpea besan.
Can I mix the two besans together?: Yes, some cooks blend both for a middle ground of texture and flavour, adjusting water as needed.

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