Sattu

Finely ground roasted gram flour, the sattu of Bihar and eastern UP, for a salty summer drink, litti stuffing, sattu paratha and quick laddoos.

0 products

क्रम

No products in this category yet.

On a June afternoon in Patna, the busiest stall on the road is often a small cart with a steel drum, a stack of glasses, lemons and a heap of pale powder. That powder is sattu, and the vendor stirs it into cold water with salt, roasted jeera, green chilli and onion.

Sattu is made by roasting chana, usually with the skin, and grinding it fine; some versions use barley (jau) or a mix of grains. Because it is already roasted, it needs no cooking for the drink. It is also mixed with mustard oil, pickle masala, garlic and herbs as the filling for litti and sattu paratha, or sweetened with jaggery and shaped into laddoos.

A good sattu smells toasty and is evenly fine. Check which grain was roasted, whether salt or spice is already added, and see that the pack shows its FSSAI licence and the miller's details with packing and best-before dates. Keep it sealed so it does not pick up moisture.

अक्सर पूछे जाने वाले प्रश्न

How do I make a sattu drink?

Whisk two or three spoonfuls into chilled water, then season with black salt, a squeeze of lime, bhuna jeera and some finely cut onion or green chilli. A sweet version uses jaggery instead.

Is sattu the same as besan?

No. Besan is raw gram flour that must be cooked, while sattu is ground from roasted gram and can be eaten without cooking.

What is jau sattu?

It is sattu made from roasted barley instead of chana. Some packs mix both grains, which the ingredient list will show.

How is sattu used in litti?

It is mixed with mustard oil, garlic, ginger, ajwain, lemon and pickle masala to make the stuffing for litti and sattu paratha.