Okay, here’s my blog post about my experience with organic besan flour:
So, I’ve been trying to get into healthier baking lately. You know, less processed stuff, more whole foods. I kept seeing “besan flour” pop up in recipes, and I was like, “What the heck is that?” Turns out, it’s just chickpea flour! Who knew? I decided to give the organic stuff a try, figuring it’s gotta be better, right?
My First Attempt: Total Flop
I found this recipe online for some kind of flatbread. It seemed simple enough. Just the besan flour, water, and some spices. I mixed everything together, and the batter looked…weird. It was super thick and gloopy, not like regular pancake batter at all.
I poured it into a hot pan, and it just kind of sat there. It didn’t spread out like I thought it would. It cooked (or, well, tried to) for ages, and it ended up being this dense, rubbery, kind of bitter mess. Definitely not something I’d want to eat again.
Figuring Out What Went Wrong
I’m not one to give up easily, though. I did some more digging, and I realized a few things. First, besan flour is way more absorbent than regular flour. You need to use a lot more liquid. Second, it helps to let the batter rest for a bit before cooking. This gives the flour time to fully hydrate.
Round Two: Success!
Armed with my newfound knowledge, I tried again. This time, I added more water – like, a lot more. I also whisked it really well to get rid of any lumps. Then, I let it sit for about 30 minutes. The batter was still thicker than regular batter, but it was definitely more pourable.
I heated up my pan with a little oil, poured in some batter, and this time, it actually spread out! I cooked it for a few minutes on each side, and it puffed up nicely. It smelled amazing, too – kind of nutty and savory.
The Verdict
- Taste: Way better than my first attempt! It had a slightly nutty flavor that I really liked.
- Texture: It was still a bit denser than regular flatbread, but in a good way. It was soft and chewy, not rubbery.
- Would I use it again? Absolutely! I’m already thinking about trying it in some other recipes, maybe some fritters or even pancakes.
So, yeah, my journey with organic besan flour had a bit of a rough start, but I’m glad I stuck with it. It’s definitely a cool ingredient to play around with if you’re looking for a healthier, gluten-free alternative to regular flour. Just remember to add plenty of liquid and let the batter rest!
