Discover the right way to dry-roast besan (gram flour) before storage. This simple step kills pests and extends its shelf life significantly.
1 Answer
The best way to dry besan (gram flour) for long-term storage is to roast it in a pan over low heat until it's slightly fragrant and the color deepens slightly, then let it cool completely before storing. This removes moisture and prevents spoilage.
Detailed Explanation:
Besan, being a flour made from ground chickpeas, is susceptible to moisture absorption, which can lead to clumping, mold growth, and a shorter shelf life. Drying it properly before storage is crucial for preserving its quality and preventing spoilage. Here's a step-by-step guide:
Prepare a Pan: Use a heavy-bottomed pan or skillet. This will help distribute heat evenly and prevent the besan from burning.
Roast the Besan: Place the besan in the dry pan. Turn the heat to low. Dry roasting is the key here, so no oil or ghee is needed.
Stir Constantly: Continuously stir the besan with a spatula or wooden spoon. This prevents it from sticking to the pan and ensures even drying.
Monitor the Color and Aroma: Roast the besan until it becomes slightly fragrant and the color deepens by a shade or two. This usually takes about 5-10 minutes, depending on the heat and the amount of besan.
Cool Completely: Remove the roasted besan from the pan and spread it out on a plate or tray to cool completely. This is important because storing warm besan can create condensation and introduce moisture back into the flour.
Store Properly: Once the besan is completely cool, transfer it to an airtight container. Store it in a cool, dry place away from direct sunlight and heat. A pantry or cupboard is ideal.
Pro Tip:
To further extend the shelf life of your besan, consider adding a bay leaf to the storage container. Bay leaves are known for their moisture-absorbing properties and can help prevent insect infestation. Remember to remove the bay leaf before using the besan.