Sattu

Sattu is a type of flour, originating from the Indian Subcontinent, and is a staple ingredient in both Indian and Pakistani cuisine. It is prepared by dry roasting grains or grams, most often barley or bengal gram. The traditional process of preparing Sattu involves the use of an iron vessel in which the grains or grams are roasted and then ground into a fine flour.

History

The use of Sattu in the Indian subcontinent dates back to the ancient period. It was a common food among the people of ancient India and Pakistan, and it continues to be a popular food item in these regions today. The process of making Sattu has remained largely unchanged over the centuries, with the traditional method of dry roasting and grinding still being used.

Preparation and Use

Sattu is prepared by dry roasting grains or grams, most often barley or bengal gram. The grains or grams are roasted until they turn a dark brown color, and then they are ground into a fine flour. This flour can be used in a variety of dishes, including breads, drinks, and sweets.

In Bihar, Sattu is used to make a dish called Litti Chokha. This dish consists of wheat balls stuffed with Sattu and spices, which are then baked over a charcoal fire. In Punjab, Sattu is used to make a sweet dish called Sattu Pinni, which is made by mixing the flour with sugar, ghee, and dry fruits.

Sattu is also used to make a cooling drink, which is popular in the summer months. This drink, known as Sattu Sharbat, is made by mixing the flour with water, sugar, and lemon juice.

Health Benefits

Sattu is a highly nutritious food, rich in protein, fiber, and minerals. It is low in fat and high in complex carbohydrates, making it a healthy choice for those looking to maintain a balanced diet. It is also a good source of energy, making it a popular food among athletes and those involved in physical labor.

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  Sattu prepared for Teejdi festival

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  Litti before opening