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To make soft besan wadi for besan ki sabji, mix gram flour with beaten curd and spices, steam the batter in a greased mould for 10–12 minutes, let it cool, then cut it into pieces. Add the wadi only after the spiced curd gravy boils, and simmer it gently for 3–4 minutes.
Ingredients for the wadi
- 1 cup gram flour (besan)
- ½ cup beaten curd
- ½ teaspoon turmeric
- ½ teaspoon Degi red chilli powder
- A pinch of hing
- Salt to taste
- 1 teaspoon oil
Steam and cut the wadi
- In a bowl, mix the beaten curd, turmeric, Degi red chilli powder, hing, besan and salt until you have a smooth batter.
- Mix in the oil.
- Transfer the batter to a greased mould and steam for 10–12 minutes. The recipe report does not specify a mould size, batter depth or doneness test, so use a mould that fits your steamer without assuming a particular thickness.
- Let the steamed mixture cool, then cut it into pieces.
Make the spiced curd gravy
Prepare the curd mixture
Whisk together 2 cups beaten curd, 1 teaspoon besan, 1 teaspoon turmeric, ½ teaspoon Degi red chilli powder, 1½ tablespoons coriander powder, a pinch of hing and salt. Stir in 2 chopped green chillies and a 1-inch piece of chopped ginger.
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Temper and cook the gravy
- Heat 2 teaspoons ghee. Add ¼ teaspoon fenugreek seeds, ½ teaspoon cumin, ½ teaspoon fennel, 2–3 dried red chillies and a pinch of hing.
- Add the prepared curd mixture and stir over medium heat.
- Pour in 1½ cups water, cover and cook until the gravy boils.
- Add the cooled, cut wadi. Cover and simmer on low heat for 3–4 minutes so the pieces warm through in the gravy.
Finish with tadka and serve
Heat 1 teaspoon oil in a small pan. Add ¼ teaspoon each of ajwain, kalonji and white sesame; when the seeds splutter, add a pinch of Degi red chilli powder. Pour the tadka over the curry, garnish with fresh mint and serve hot with chapati.
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Hindustan Times gives estimates of 10 minutes for preparation, 25–30 minutes for cooking and 2–4 servings. These are the outlet’s estimates, not independently tested results. Its October 3, 2026 report attributes the recipe to Chef Ranveer Brar but says it is based on user-generated social-media content and that HT.com did not independently verify or endorse the claims. Read the Hindustan Times recipe and its qualification.
Quick Recap
Best Value
- TAJ Gourmet Foods provides the best of quality. We stand behind our product when it comes to quality and satisfaction.
Rank #4
- Certified USDA Organic Besan Flour made from Organic Chickpea Chana Beans grown in India
- All Natural, No Artificial Colors, Flavors or Preservatives
- Better nutrients - rich in antioxidants
- Perfect for making pakoras, and other Indian dishes!
- This flour is made from lentils that are rich in natural fiber, iron, and contain many B vitamins and minerals
Rank #3
- 100% Pure Chana Dal – Fine flour, Made exclusively from high-quality split Chana Dal (family of Indian yellow chickpea). All natural with no additives or fillers.
- High in Protein & Fiber – Chana Dal is Nutrient-rich flour that supports balanced nutrition and plant-based diets.
- Gluten-Free, Cholesterol-Free & Non-GMO – A wholesome flour option suitable for gluten-sensitive diets.
- Ingerients: Split Gram (Product of India).
- Net Wt: 4 Lbs (1.8 Kg)
Rank #2
- Laxmi Freshly Milled Besan Gram Flour comes from freshly ground chickpeas or garbanzo beans and is a staple of Indian cuisine.
- Laxmi Freshly Milled Besan Gram Flour is are a staple in traditional Indian cooking and are excellent to use in: Chickpea Flour Frittatas, Gluten Free Breads, Pancakes, and Gluten Free Cakes.
- House of Spices Laxmi Freshly Milled Gram (Besan) Flour is an all natural food product that is guaranteed fresh. Our Gram Flour is of the highest quality and will be a delightful addition to any meal.
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#1 Best Overall
- TAJ Gourmet Foods provides the best of quality. We stand behind our product when it comes to quality and satisfaction.
- Besan Flour is made from Chana dal or ground chickpeas. Chickpea flour, garbanzo flour or besan
- Staple ingredient in the subcontinental region of Asia.
- Extremely healthy alternative to all purpose flour
- hickpea flour is high in protein, fibre and micronutrients, while being low in carbohydrates and calories.
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