Bengal Gram

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Bengal Gram

Scientific Name :

Cicer Arietinum

Medicinal Value :

They can assist in lowering of cholesterol in the bloodstream

Nutrient Value :

Zinc, Folate, Protien. Low in fat. In Desi Chana fibre content which is much higher than the light coloured variety

Culinery and Other Values :

Bengal grams can be eaten cold or cooked in salads. Ground into a flour called chickpea/besan flour and is used mostly in Indian dishes. Can be cooked and ground into a paste called hummus. Can be fermented to create an alcoholic drink. Can be ground and shaped into balls and fried as falafel.

Glossary :

  • English : Bengal Gram
  • Tamil : Kothukadalai
  • Malayalam : Kadala
  • Telugu : Sanagalu / Sanaga
  • Kannada : Kadale / Chana
  • Hindi : Chana
  • Bengali : Chola
  • Gujarati : Chana
  • Konkani : Chanae
  • Marathi : Harbara
  • Oriya : Buta / Bata
  • Punjabi : Chole / Channa
  • Tulu : Kadle
  • Kashmiri : Chanu

If you’re interested in diversifying your culinary repertoire with wholesome ingredients like Bengal gram, you might want to explore Kerala Recipes. This collection features a variety of traditional and contemporary dishes that showcase the vibrant flavors and unique preparations typical of Kerala cuisine. From spicy curries to delightful snacks, these recipes celebrate the rich culinary heritage of the region. Whether you’re looking to recreate classic meals or experiment with innovative twists, the extensive range of recipes available will inspire your cooking adventures.


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