What it is
Milled chickpeas — besan in India, the socca and farinata of the Mediterranean. An ancient legume flour, traditionally rested or fermented before cooking.
Why your biology objects
A real traditional legume flour carrying the usual seed defenses — phytic acid that chelates minerals, plus lectins — stood down by cooking and especially fermentation (the rested socca batter, the dosa ferment). Like all legumes it needs the pot; raw chickpea flour isn't food.