gram flour

Common options include moong (mung/green gram) flour, chana/besan (chickpea) flour, sattu (roasted chana gram), and a coarse ladoo-style gram flour.

They’re typically packed in plastic/poly bags that provide a moisture barrier for convenient storage.

Labels typically list: moong flour as “Moong Beans Flour,” chana/besan as “Chickpeas Flour,” sattu as “Roasted Gram” or “Chana Peas Flour,” and ladoo besan as “Coarse Split Chick Peas.”

Descriptions include finely milled, powdery flours and coarser grinds—such as a coarse ‘ladoo’ style gram flour.

Common labels include “vegan,” “all natural,” and “powdered.” Many listings state “Does Not Contain Any of the 9 Major Allergens.” Other attributes that may appear are “Non-GMO,” “NO MSG,” “NO FILLERS,” “gluten-friendly” or “gluten-free,” and “kosher” in some descriptions.

They’re used for savory pancakes/crepes, fritters and pakoras, and as thickeners for soups, sauces, and curries. Gram flours also appear in Indian sweets (like halwa and ladoo), in dosa variations, and as a gluten-friendly alternative for baking or thickening.

Descriptions commonly highlight that these flours are rich in protein. Moong flour entries also mention fiber and minerals such as iron and magnesium, and sattu/chana flours are noted as good sources of protein.