Hopefully your curiosity is peaked with the name, but let me link, and briefly explain what Besan is.  Besan is a chickpea flour, which has no glutens in it.  Meaning it is safe to use for coeliacs.  But more than that, it is a fantastic tasting alternative to normal flour, with some amazing outcomes.  The following recipies are simple, straight forward to prepare, and are all delicious.  Besan is also known as Gram Flour too, so look for it.  The main thing is it is a chickpea based flour, and gluten free!

The finding of these came from my birthday, where we went for lunch to a restaurant called "Scope" on Mount Stromlo here in Canberra.  They have a massive gluton free range, and we were told they were good.  Understatement, especially when you factor in the gluton free component.  I had fish and chips.  But the fish was in a chickpea batter.  The first bite was a revelation.

Because it is a chickpea based flour, it's got a few things going for it, one it is a slightly nuttier flavor, and 2 it is already on the side of yellow to make it golden brown when it cooks.  So I decided to investigate the options for using it, and what it was (Besan) that is.  And so far, every attempt has been a resounding success, with one exception, where the fish we bought was off, and tasted like icking the floor of a chemical factory. But I digress, on to the recipes:
Basic Batter

This is the essential base for all the following recipes, and is the easiest to make.

Ingredients:

    1.5 ? 2 cups Besan
    Water

Mix the water in slowly till you get a thick batter, thinner than homus, but it will look a lot like it when done.  It needs to be thick enough to coat your finger (washed I hope), or it won't stick to your food.

But that's it.  You can add eggs if you want, you can make a beer batter with it too (of course for gluten free you will need a gluten free beer), use soda water instead of normal water, and do all the basic batters with Besan as you would anything else.  On to the first and simplest recipe.
Onion Rings

Ingredients:

    Onions (3 or 4 large)
    Tspn Cumin seed powder
    Chili flakes / powder to taste
    1/2 Tspn Pepper
    1/2 Tspn Garlic Salt

The trick to onion rings, is in the prep, when you select onions, get big ones, so the onion rings are larger, and when you cut the onions, only use the rings of 1" (2.5cn) or larger, and make then a third of an inch thick (8?10mm) roughly.  To the base batter add all the ingredients above and mix, then put all the onion rings in the batter and ensure they are cmpletely covered.  A good note to remember with the onions, is to make sure that you remove the skin between the rings / layers of the onion once cut.  I find it makes them sweeter to eat in taste, and less prone to be rubbery.

Heat a few litres of good vegetable oil in a large pan, or wok, until it moves itself.  Test he oil with bread, or a small amount of batter.  When it rises to the top and it is bubbling, the oil is ready to go.  Place the onion rings in the oil, a small amount at a time so you don't drop the oil temp as you cook, meaning a faster and better outcome for the cook and the diners.  Cook them until they are a light to medium brown.  Too dark and you will find them farly tough.

Cook, and eat.  Serve with something like an Aioli sauce, or just plain tomato sauce.
Battered Fish

Ingredients

    Fish of choice, but whiting (King especially) is fantastic.
    Tspn Cumin seed powder
    1/2 Tspn Garlic Salt
    1 Egg
    4 Tbl Cornflower

Place the spices in the batter, and in a seperate bowl break the egg and mix it.  Lastly place the flour in another bowl, or on a plate.  Dunk each bit of fish in the egg, then coat in flower before running through the batter.  This just adds some stickieness to the batter to enable it to stick to the fish better.  Deep fry them in the same way as the onion rings, and voila you have some fantastic chips.  Place them on paper towels to prevent them from soaking the oil in and going soggy.  They should when they come out be a dark golden brown in color, and you might need to flip them just to check they are all cooked nice and evenly.

Serve with whatever you want.

Next:  Besan Fritters, and Tempura Besan.

LINKS:  
    Besan on Wikipedia
    Scope