Sohum Green Gram Moong Flour 500g

A Gujarati flatmate's moong chila, poured thin on a Sunday and eaten straight off the tawa.

• What: Moong flour, ground from green gram
• Pack: 500 g
• Brand: Sohum, from Khed Shivapur near Pune
• Best for: Chila, moong laddu, thin savoury batters

What it is

Sohum Udyog works out of Khed Shivapur near Pune and is best known for chakki-fresh atta from Lokwan wheat. This is one of its dal flours: green gram, milled to a fine flour.

Moong flour is paler and milder than besan and makes a thinner, softer batter. That is why it suits chila, the pancake of Gujarati and Rajasthani homes, and moong laddu roasted slowly in ghee. Choosing between flours? Moong for thin chila and delicate laddu; besan for pakoda and heavier batters; thalipith bhajani when you want a roasted, grainy flatbread.

Tip: Grate a little ginger and chop green chilli straight into the chila batter. It needs nothing else.

Goes well with: GRB Pure Ghee, Swaad Cumin Whole, 777 Coriander Leaf Chutney

Green gram (moong) flour.

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