Organic Sprouted Brown Chickpea Flour 500g
₹ 250.00
Brown chickpea (Kala Chana) is nutritionally superior to the pale kabuli variety — and sprouting it makes it even better. 22g protein, 10g fibre, 33% daily iron — all in a mor... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
100% Organic Sprouted Brown Chickpea (Desi Chana / Kala Chana / Cicer arietinum)
Nutrition FactsServing: 30g
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 107 kcal | 357 kcal | 5.4% |
| Protein | 6.6 g | 22 g | 13.2% |
| Carbohydrates | 17.4 g | 58 g | 5.8% |
| of which Sugars | 3 g | 10 g | 6% |
| Dietary Fibre | 3 g | 10 g | 12% |
| Fat | 1.5 g | 5 g | 2.3% |
| of which Saturated Fat | 0.15 g | 0.5 g | <1% |
| Iron | 1.8 mg | 6 mg | 10.6% |
| Calcium | 31.5 mg | 105 mg | 3.2% |
| Potassium | 263 mg | 875 mg | 6.6% |
| Magnesium | 34.5 mg | 115 mg | 8.6% |
| Zinc | 0.9 mg | 3 mg | 7.5% |
| Folate (B9) | 167 mcg | 557 mcg | 83.6% |
| Phosphorus | 95.4 mg | 318 mg | 9.5% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Choose Your Pack
Brown chickpea (Kala Chana) is nutritionally superior to the pale kabuli variety — and sprouting it makes it even better. 22g protein, 10g fibre, 33% daily iron — all in a more bioavailable form than regular besan.
Why Brown Chickpea Over Regular Besan?
Most besan (gram flour) sold in India is made from kabuli chana — the pale, larger variety — often unsprouted and processed at high heat. Dhatu's flour uses Desi Chana (brown/black chickpea) which has a higher protein and fibre content and retains more of its natural antioxidants. Sprouting then breaks down phytic acid by up to 50% — the compound that blocks iron and zinc absorption — making this one of the most nutritionally effective legume flours available.
Key Benefits
- 22g protein per 100g — complete amino acid profile for a legume
- 10g dietary fibre — excellent for gut health, cholesterol management, and satiety
- 33% daily iron in high-bioavailability form — phytates reduced by sprouting
- 557mcg folate — exceptional for pre-conception, pregnancy, and cellular health
- Low glycaemic — fibre and protein slow digestion and glucose release
- Richer flavour — nuttier and deeper than pale kabuli besan
- Gluten-free — safe for wheat-sensitive individuals
How to Use
- Make chilla, cheelas, and savoury pancakes
- Use as batter for pakoras, bhajis, and fritters
- Thicken curries, gravies, and soups
- Prepare kadhi and besan-based gravies
- Use in laddoos, mysore pak, and traditional sweets
- Mix into flatbreads (roti) alongside wheat flour for protein boost
Frequently Asked Questions
Is this the same as regular besan?
No — on three counts. First, it uses brown/desi chana not kabuli chana. Second, the chickpea is sprouted before milling — breaking down antinutrients and increasing bioavailability. Third, it is cold-milled to preserve nutrients. Regular besan is typically made from unsprouted kabuli chana, often processed at higher temperatures.
Will it behave the same way as regular besan in recipes?
Yes, it can be used 1:1 in most recipes. The colour is slightly darker (from the brown skin) and the flavour is nuttier and deeper. It binds and thickens just like regular besan. Some people find it needs slightly more water due to higher fibre content.
Is it suitable for diabetics?
Yes — sprouted brown chickpea flour has a low glycaemic index. Its high fibre and protein content slows glucose absorption, making it one of the better flour choices for blood sugar management.
Does it cause less bloating than regular besan?
Yes. Sprouting neutralises the enzyme inhibitors and oligosaccharides in chickpeas that cause gas and bloating. Most people find sprouted legume flours significantly more comfortable than their unsprouted equivalents.