Title: Gram flour
Content:  Gram flour or besan is a pulse flour made from a type of ground chickpea called the gram chickpea. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, and Sri Lankan cuisines.
Title: Gram flour
Content:  Gram flour is in popular use in the Indian subcontinent and the Caribbean, where it is used to make the following: • A variety of snacks • Sev • Bhajjis • Bikaneri Bhujia • Bonda • Boondi • Chakli • Chila//Dhirda (besan dosa) • Dhokla/Khaman • Kadhi • Zunka/Pithala/Pithla • Laddu • Soan papdi • Mysore pak • Pakoras • Papadums • Patra In Andhra Pradesh, it is used in a curry with gram flour cakes called Senaga Pindi Kura (శెనగ పిండి కూర) and is eaten with Chapati or Puri, mostly during winter for breakfast. Chila (or chilla), a pancake made with gram flour batter, is a popular street food in India.
Title: Gram flour
Content:  Along the coast of the Ligurian Sea, flour made from garbanzo beans, which are a different variety of chickpea closely related to Bengal gram, is used to make a thin pancake that is baked in the oven. This popular street food is called farinata in Italian cuisine, fainâ in Genoa, and is known as socca or cade in French cuisine. It is used to make panelle, a fritter in Sicilian cuisine. In Spanish cuisine, gram flour is an ingredient for tortillitas de camarones. Also in Cyprus and Greece, it is used as a garnishing ingredient for the funeral ritual food Koliva, blessed and eaten during Orthodox Memorial services. In the cuisine of Antakya in Turkey, it is used in the preparation of hummus.
Title: Gram flour
Content:  In the form of a paste with water or dahi (yogurt), it is also popular as a facial exfoliant in the Indian Subcontinent. When mixed with an equal volume of water, it can be used as an egg replacement in vegan cooking.
Title: Gram flour
Content:  Gram flour, which is called pe hmont (ပဲမှုန့်, lit. 'bean flour') in 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. Roasted gram flour is also used to thicken several noodle soup dishes, including mohinga and ohn no khao swè. Gram flour is also used to make jidou liangfen, a Yunnanese dish similar to Burmese tofu salad.
Title: Gram flour
Content:  Gram flour contains a high proportion of carbohydrates, higher fiber relative to other flours, no gluten, and a higher proportion of protein than other flours.
Title: Gram flour
Content:  Popular in Algeria and East of Morocco, they make a dish called karan from gram flour and eggs, which is baked in the oven. A similar famous dish is prepared in Algeria called Garantita or Karantita (originated from the Spanish term Calentica, which means hot).
Title: Gruma
Content:  One of the world's largest producers of flatbread, tortilla and corn flour products.
Title: South Indian cuisine
Content:   Karnataka has a very diverse cuisine. Some of the most popular and traditional south Indian breakfast preparations like idli, vada and masala dose are believed to have originated in the temple streets of Udupi in Karnataka. Described as being the mildest in terms of spice content among the cuisines of the five south Indian states, the traditional cuisine of Karnataka is known for its generous use of jaggery, palm sugar and limited use of chili powder; however, Northern Karnataka cuisine, which can be extremely hot in taste, is an exception. Since the percentage of vegetarians in Karnataka is higher than that of other southern states, vegetarian food enjoys widespread popularity. Dating back to the Iron Age, Karnataka's cuisine is said to be one of the oldest surviving in the country. It combines a range of flavours, ingredients and cooking techniques from its neighbouring states of Kerala, Andhra Pradesh and Tamil Nadu to the south and Maharashtra to the north, along with its own rich gastronomic history.
Title: Vigna mungo
Content:  of the most highly prized pulses of India. It is very widely used in Indian cuisine. In India the black gram is one of the important pulses grown in both Kharif and Rabi seasons. This crop is extensively grown in southern part of India, northern part of Bangladesh and Nepal. In Bangladesh and Nepal it is known as mash daal. It is a popular daal (legume) side dish in South Asia, that goes with curry and rice as a platter. Black gram has also been introduced to other tropical areas such as the Caribbean, Fiji, Mauritius, Myanmar and Africa.

Question: Verify the following claims with "True" or "False": I emphasized that Gram flour is an ingredient in a food which comes from the Karnataka region in India.
Answer: True