Difference between sattu, besan and garbanzo- how to make chickpea flour at home


There is a lot of confusion as to which is what. Lemme explain you in a very simple language.

There are a couple of different types of chickpea flours, and the main difference between them is that they are made from two different types of chickpeas: Kabuli chickpeas or desi chickpeas and brown chickpeas or bhuna channa.

Kabuli Chickpeas or desi chickpeas, tan coloured with which we all are familiar. It’s the white chickpea also called garbanzo beans. Garbanzo flour on the other hand is a white chickpea flour, which is made from these dried white chickpeas. Since garbanzo beans are high in protein and fibre as well as several minerals and B vitamins, the flour is very nutritious. It is gluten free and used in many recipes like hummus, falafel, channa masala etc.

The traditional kind of chickpea flour, which we call besan, is made from the darker version of brown chickpeas, also called kala channa or Bengal chickpeas. To make the flour or besan the dark hulls are removed from the dried chickpeas and then the inner seed is split. The resulting split chickpea which we call is the channa dal, which can lead to a bit confusion as the word dal refers to the lentils. The split channa dal is in fact chickpeas. The flour made from white chickpeas is coarser but besan is fine powder.

Next comes the sattu flour which is made from grinding the roasted dark coloured chickpeas with hulls still intact. Sattu is a flour very popular in Indian sub-continent. Rich in protein, fibre and many nutrients. It is called the “Power house of energy”. Staple food of Bihar, Uttar Pradesh, Rajasthan and Madhya Pradesh. Due to its high fibre, protein, carbohydrates, micronutrients content, it can act as a wholesome meal. During summers, because of the heat waves, we feel restless, fatigued, lack of energy, sattu drinks can help.

How to make chickpea flour at home ?

Homemade garbanzo flour (white chickpea flour)

Simply place the chickpeas in a high-speed blender and grind them into powder. Sieve the flour to remove large lumps and then you can re- grind these lumps too. Once done, store the chickpea flour in an airtight container.

Homemade besan flour

First, dry roast the 2 cups of channa dal on medium flame for 3-5 minutes. Transfer to a large plate and allow it to cool. Blend to a fine powder. Sieve the flour with fine sieve. Finely homemade gram flour is ready.

Homemade sattu flour

In a high-speed blender, add 1 cup roasted black channa with hulls still intact (bhuna channa). Grind to form powder. Ready to use.

Hope the article was helpful. Let me know in the comment section what else you want me to write or talk about in my videos.

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