Alan or Besan is a savoury cake made from chickpea flour. It is considered as a delicacy in kokni cuisine and as it requires kind of hard work, skills and time to make hence its made on special occasions in big batches so that it can last longer. Alan can be stored for one week or more in the refrigerator, just reheat the pieces in a frying pan using just a hint of oil and serve whenever you want.
You have to be careful while making alan that there no lumps are formed and its cooked through so that raw smell of chick pea flour is gone. Elders recommend using wooden spoon to stir while its cooking and its suggested to stir it vigorously, in kokni, Ghotni. After cooking on stove top you can keep the creamy mixture unbaked and serve with roti but the baked Besan tastes HEAVENLY! especially during the rainy days when you are not in the mood of making a full course and just want to enjoy the rains while munching in something that pleases your tastebuds. Make a large batch of this scrumptious delicacy and enjoy!
How to Make Alan or Baked Besan:
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| Photo courtesy: Saima Miqdad |
Besan Recipe:
Ingredients:
1 Cup Thick Coconut Milk
1 Cup Thin Coconut Milk
7 Tablespoons Chick Pea Flour (Besan)
1 Tablespoon Rice Flour
1 Large Onion
3 Tablespoons Cooking Oil
1 Teaspoon Cumin Seeds
3-4 Cloves of Garlic
2-4 Green Chilies or Dried Red Chilies (depending upon your taste)
1 1/2 Teaspoon Red Chili Powder
1/4 Teaspoon Turmeric Powder
Salt as per taste
1/4 Teaspoon Dry Mango Powder (or a small piece of raw mango)
2-3 Tablespoons Fresh Coriander Leaves
Method:
1. Take chickpea flour and rice flour in a medium sized bowl and add 2 tablespoons of thick coconut milk. Use wire whisk to make a smooth paste. Slowly add more coconut milk little by little while stirring the mixture. Adjust the consistency with thin coconut milk. The ideal consistency is thick yet runny mixture.
2. Now make paste of cumin seeds, garlic and green chili using just a little water so that paste comes out smooth.
3. Now peel, slice and fry onion in three tablespoons of cooking oil. After onions turn slightly golden, add cumin paste, turmeric powder, salt, red chili powder and sauté for a minute then lower the flame and slowly pour in the besan mixture with constant stirring. Add a small piece of raw mango and cook on medium to low flame while stirring vigorously with wooden spoon till it becomes a thick creamy mixture.
4. Add chopped coriander leaves before switching off the burner.
5. Let it cool and remove mango piece.
6. Pour in a greased baking tray and bake in pre heated oven at 210 degrees for 15 minutes or till top turns slightly golden.
7. Cool and cut the pieces. You can serve them immediately or keep in the fridge and serve later. While serving, heat the pieces in slightly greased pan.
