Correct use of gram flour and its quality
Gram flour is used in many dishes in Indian kitchen like chilla, kadhi, pakoda and laddu. Often, the gram flour packet remains kept in the kitchen for a long time. But when it is opened, sometimes a strange smell starts coming out or its taste changes. Therefore it is important to know whether it is safe to use gram flour.
Gram flour made from gram contains natural oils, which can affect its quality if exposed to air, heat and moisture for a long time. Therefore, it is necessary to check the aroma, colour, texture and signs of moisture or insects in the gram flour before use.
Smell test: don't ignore the changed scent
Fresh gram flour has a mild aroma like gram. If it starts to smell sour, dank or unusual, it may be a sign of spoilage. One should not use such gram flour in the hope that the smell will reduce after cooking.
Change in color also indicates
The color of good gram flour is light yellow or butter like. If its color becomes gray or very pale, then attention should be paid to its quality. However, one should not judge whether gram flour is bad just by looking at its colour.
Texture check: Rub with hand
Take a little gram flour and rub it between thumb and finger. Normal gram flour is soft and may have slight graininess. If its texture seems unusually smooth, also check its scent and color.
Easy way to test with water
Try mixing a spoonful of gram flour with some water. If the aroma and texture of gram flour remains normal, it is fine. But if sour or stale smell is felt, double check before using it.
If you see lumps, webs or insects, throw them away.
Lumps may form when the gram flour reaches moisture. If very hard lumps, dampness, white layer or small insects are seen, it should not be used.
Tips to keep gram flour safe
After opening the gram flour packet, keep it in an airtight container. Avoid keeping it near gas or sink. Keeping gram flour in a cool and dry place can maintain its quality for a long time.