Sattu

Sattu is a flour consisting of a mixture of ground pulses and cereals from India and Pakistan. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes.

History

The process of preparing Sattu is ancient and is popular over a wide area of India, particularly Bihar. It is also known as "desi horlicks" in the state of Bihar.

Use

Sattu is one of the ingredients for Litti

Sattu is used in regional cuisine to varying degrees. In Bihar Uttar Pradesh Uttrakhand and Punjab, use of Sattu is extensive and is used in several dishes. It is commonly served cold for breakfast as a porridge or soft dough. Sweet dishes combine sattu with fruit slices, sugar and milk. In savoury dishes sattu may be flavored with green chili, lemon juice and salt. It is a popular stuffing in parathas. In Bihar, Sattu is prepared with toasted gram flour.

In the Punjab region, Sattu is prepared with toasted ground barley grains which are ground, mixed with salt and turmeric and rolled into balls. Millet and corn grains are also used.

Ingredients

Sattu is prepared by dry roasting grains. One method involves dry roasting Bengal Gram and making a fine powder of it. The authentic way of preparing it involves the use of an iron vessel; in which it is roasted with sand. The sand is sieved away after the dry roasting is done. The roasted Bengal Gram is then powdered to make Sattu.

Typical pulse used :

• Bengal Grams (gram)

Geography

Sattu is popular in the states of Uttar Pradesh, Uttrakhand, Madhya Pradesh, Bihar, Jharkhand, West Bengal, Orissa and the Punjab region.

Other names

Sattu may also be known as Chhatua (in Oriya language) or archaically as Sat-Anaaj.

External links

• Manufacturing of sattu
• Barley sattu