In Indian homes, gram flour is used to make many types of dishes including chilla, kadhi, pakodas and laddus. Often the packet of gram flour remains kept in the kitchen for a long time. But after some time, when it is opened, it starts giving off a strange smell or the taste of the food prepared from it changes. In such a situation, it is important to know whether gram flour is suitable for use or not.
Natural oil is present in gram flour prepared from gram. Its quality can be affected if it is exposed to air, heat and moisture for a long time. Therefore, before using it, check the aroma, colour, texture and signs of moisture or insects in the gram flour.
Smell Test: Don't ignore the changed scent
Fresh gram flour has a mild natural aroma like gram. If it starts to smell sour, damp, stale or unusual, it could be a sign of spoilage.
One should not use such gram flour just in the hope that the smell will reduce after cooking. If the smell is very strong and unusual, it is better to avoid using it.
Change in color also gives indication
The color of good gram flour is usually light yellow or butter like. If after being stored for a long time, its color becomes grey, very pale or appears abnormal, then attention should be paid to its quality.
However, one should not decide whether gram flour is bad just by looking at its colour. Also check the aroma and texture.
Texture Check: Try rubbing with hand
Take a little gram flour and rub it between thumb and finger. Normal gram flour feels soft and may have slight graininess.
If the texture feels different or it seems unusually greasy, check the scent and color next. It is not necessary to consider gram flour bad on the basis of any one test.
Easy way to test with water
Try mixing a small amount of water in one spoon gram flour. The normal aroma and texture of gram flour should remain. If a strong sour or stale smell is felt even after adding water, then check again before using gram flour.
The taste and aroma of gram flour is easily felt especially in dishes like kadhi, laddu or pakoda. Therefore, poor quality gram flour can spoil the taste of the entire food.
If you see lumps, webs or insects, throw them away.
Lumps may form when moisture reaches gram flour. Light lumps are not always a sign of spoilage, but if very hard lumps, dampness, white layer, fine cobwebs or small insects are visible in gram flour, then it should not be used.
The risk of fungus growing in gram flour may also increase due to moisture. In such cases, removing only the top layer and using the remaining gram flour is not considered a safe option.
Besan Storage Tips: Keep it safe for a long time
After opening the gram flour packet, keep it in a tightly sealed container. A clean and dry glass or steel container can be used.
Avoid keeping it near gas, stove or sink, because there can be excess heat and moisture there. Always use a dry spoon while taking out gram flour.
By keeping gram flour in a cool and dry place, the risk of moisture getting into it is reduced and its quality can remain better for a long time.
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