→Southeast and East Asia
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{{for|the North American wholewheat flour|graham flour}} | {{Short description|Pulse flour}}{{for|the North American wholewheat flour|graham flour}} | ||
{{nutritionalvalue | name=Gram flour | image=File:Gram flour AvL.jpg | kJ=1619 | protein=22 g | water=10 g | fat=6 g | carbs=57 g | fiber=10 g | | sugars=10 g | iron_mg=4 | calcium_mg=45 |magnesium_mg=166 | phosphorus_mg=318 | potassium_mg=846 | zinc_mg=2 | folate_ug=437 | selenium_ug=8 | niacin_mg=1 | sodium_mg=64 | right=1 | source_usda=1 }} | {{nutritionalvalue | name=Gram flour | image=File:Gram flour AvL.jpg | kJ=1619 | protein=22 g | water=10 g | fat=6 g | carbs=57 g | fiber=10 g | | sugars=10 g | iron_mg=4 | calcium_mg=45 |magnesium_mg=166 | phosphorus_mg=318 | potassium_mg=846 | zinc_mg=2 | folate_ug=437 | selenium_ug=8 | niacin_mg=1 | sodium_mg=64 | right=1 | source_usda=1 }} | ||
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===Southeast and East Asia=== | ===Southeast and East Asia=== | ||
Gram flour, which is called ''pe hmont'' (ပဲမှုန့်, lit. 'bean flour') in [[Burmese language|Burmese]], is commonly used in [[Burmese cuisine]]. Roasted gram flour is commonly added to season [[Burmese salads]], and is the principal ingredient of [[Burmese tofu]].<ref name=":0">{{Cite book|last=Aye|first=MiMi|url=|title=Mandalay: Recipes and Tales from a Burmese Kitchen|date=2019-06-13|publisher=Bloomsbury Publishing|isbn=978-1-4729-5948-5|language=en}}</ref> Roasted gram flour is also used to thicken several noodle soup dishes, including [[mohinga]] and [[ohn no khao swè]].<ref>{{Cite web|title=Coconut Noodles Recipe|url=https://cooking.nytimes.com/recipes/12024-coconut-noodles|access-date=2021-09-22|website=NYT Cooking|language=en-US}}</ref><ref name=":0" /> | |||
Gram flour is also used to make ''[[jidou liangfen]]'', a Yunnanese dish similar to Burmese tofu salad. | |||
===Southern Europe=== | ===Southern Europe=== | ||