The process of sprouting breaks down the enzyme inhibitors present in the bean, making it much easier for the body to digest and absorb the nutrients. Sprouting also increases the nutritional content and makes it more bioactive. The superior nutritional value accumulated in the bean during sprouting is retained after drying and cold-milling into flour. Our air-cooled cold-milling process finely grinds the entire chana bean including the outer seed coating and the sprout without generating heat, thus retaining all the nutrients, while giving a smooth texture.How to use?Traditionally used to thicken curries like Khadi, make Dhokla, Pakoda, Besan Laddoos, Bhujias and many other sweet and savory snacks. It can also be used for gluten free baking. Sprouted Besan is excellent for the skin and can be used as a facial cleanser and exfoliator to treat acne and blackheads.