- 6 cups Dried chickpeas or dried chana dal(for besan), or dried kala chana or black chickpeas
Clean and Sun-dry:
It's an optional step, but I prefer to do it.
Wash and clean chickpeas or lentils till the water runs clear.
Evenly spread the wet grains on a clean cloth or slotted tray and sundry them for 2 hours to 6 hours till the grains feel completely dry and hard as before.
This is also an optional step and I seldom do it. However, roasting does give a nice aroma to the freshly made flour.
If choosing to roast, then roast the chickpeas slowly under low-heat on a large pan. Make sure to stir continuously to avoid burning.
Once the grains feel hot, stop roasting and transfer them to a baking sheet or tray to cool them down.
Connect your Wondermill grain mill to the container using the tube attachment.
Now switch on the mill and let it run for a few seconds.
Set the mode to fine/pastry. Now, add a cup of chickpeas and keep on adding chickpeas till the flour canister is full.
Let the grain mill run a few seconds after the grains are milled. Turn the machine off.
Now open the canister after tapping it from all the sides and from the top. Open carefully to avoid a flour spill.
Use fresh homemade chickpeas flour just the way you want.
Serving: 92g | Calories: 356kcal | Carbohydrates: 53g | Protein: 21g | Fat: 6g | Sodium: 59mg | Potassium: 788mg | Fiber: 10g | Sugar: 10g