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: Indian bread
Content:  Most flat breads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. In Maharashtra and Karnataka, breads are also made from grains like jowar (Sorghum bicolor), ragi (Eleusine coracana) and bajra (pearl millet), and is called "rotla" in Gujarat and "bhakri" in Maharashtra. In southern India and the West Coast, most pancakes are made from peeled and split black lentils (urad dal) and rice. Popular varieties include dosa, appam, and uttapam. Popular flatbreads include rice rotis and ragi rotis. Most Indian breads make use of the yeast spores in the atmosphere for fermentation.
Title: Gruma
Content:  One of the world's largest producers of flatbread, tortilla and corn flour products.
Title: Cellophane noodles
Content:  In India, glass noodles are called falooda (see falooda, the dessert dish), and are served on top of kulfi (a traditional ice cream). They are usually made from arrowroot starch using a traditional technique. The noodles are flavorless so they provide a nice contrast with the sweet kulfi. Kulfi and falooda can be bought from numerous food stalls throughout northern and southern parts of India.
Title: Graham flour
Content:  Graham flour is a type of coarse-ground flour of whole wheat named after Sylvester Graham. It is similar to conventional whole-wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely and is not sifted during milling (i.e. unbolted). A report from 1913 claimed that bread made from graham flour had a protein content of 12.1% – only slightly less than white wheat flour and essentially the same as whole wheat flour. Other sources dispute this, and claim that whole wheat and Graham flours contain more protein than white flour.

Question: Verify the following claims with "True" or "False": Gram flour is used to make a food which come from the Kolašin region of India.
Answer: False