Start with dried chickpeas (chana dal), the essential ingredient for making besan.
For around 30 minutes, soak the chana dal. After giving it a good wash, drain the excess water using a sieve.
Ensure your chickpeas are completely dry before grinding. If soaked, spread them on a towel and let them dry in the sun for a few hours.
After that, make a fine powder from the chickpeas. Blend in small amounts for optimal results.
After grinding, sift the flour to remove any larger bits. Store the freshly made gram flour in an airtight container in a cool, dry place for up to several months.