Why chana flour is different
Unlike wheat or millet, chana (Bengal gram) is a legume. That means significantly more protein (21-24g per 100g) and dramatically lower carbohydrates — making it a favourite of diabetics, athletes and anyone watching their glycaemic load.
Sprouted vs regular besan
Regular besan is just ground chickpea. Sprouted chana flour is soaked, germinated for 24 hours, slow-dried and then stone-ground. The result: 30-40% lower phytic acid, easier digestion, and no post-meal bloating that some people report with regular besan.
Ways to use sprouted chana flour
- Chana cheela for breakfast — high-protein pancake in 4 minutes
- Kadhi with buttermilk (no bloat, we promise)
- Baked dhokla with a light tadka
- Face pack — mix with curd and turmeric for glowing skin