Gram Flour (Besan) & Mixed Pulses Flour:  While whole pulses are the stars of the stew, their flour forms—specifically Besan and Mixed Pulses Flour—are the "secret agents" of the kitchen. These flours transform nutrition into versatile textures, acting as binders, thickeners, and the foundation for countless healthy snacks. 1. Gram Flour (Besan) Besan is made by grinding dried Chana Dal (Split Bengal Gram). It is a fine, pale-yellow powder with a distinctively earthy, nutty aroma that intensifies when roasted. The Gluten-Free Champion: Besan is naturally 100% gluten-free. Unlike wheat flour, which relies on the protein gluten to provide elasticity, Besan uses its high protein and starch content to create structure. This makes it a premier alternative for those with Celiac disease or non-celiac gluten sensitivity. Nutritional Superiority: It is a powerhouse of plant-based protein (approx. 22g per 100g) and has a much lower Glycemic Index than refined wheat flour. The Health Bonus: It is exceptionally rich in Folate (Vitamin B9) and fiber, which helps in managing cholesterol. Culinary Uses: It is the "universal binder" used for crispy Pakoras, silky Kadhi, and Besan Chilla. In gluten-free baking, it is often mixed with lighter flours to provide a sturdy crumb. 2. Mixed Pulses Flour This is a blend of various pulses like Moong, Urad, Chana, and sometimes Toor dal, often mixed with a base of whole wheat or millet flour. Managing Gluten Intake: When pulses are mixed with whole wheat (as in traditional Missi Atta), the overall gluten concentration of the flour is diluted. Complete Amino Acid Profile: By mixing different pulses, you create a "complete protein" profile, ensuring you get all essential amino acids in one meal. Culinary Uses: It is most famously used to make Missi Roti or Thalipeeth.